Sushi Burrito Recipe

Step 1: Prepare the Rice

Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer the rice to a large bowl and mix with 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt. Let the rice cool to room temperature.

Step 2: Prepare the Fillings

While the rice is cooling, prepare your fillings. Slice 1 cucumber, 1 avocado, and 1 carrot into thin strips. Cut 200g of sushi-grade fish (such as tuna or salmon) into thin slices. If you prefer a vegetarian option, you can use tofu or tempeh.

Step 3: Assemble the Sushi Burrito

Lay a sheet of nori (seaweed) on a bamboo sushi mat or a piece of plastic wrap. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange your fillings horizontally across the middle of the rice. Add some pickled ginger, a sprinkle of sesame seeds, and a drizzle of soy sauce or spicy mayo if desired.

Step 4: Roll the Burrito

Carefully lift the bottom edge of the nori and start rolling tightly away from you, using the sushi mat or plastic wrap to help shape and compress the burrito. Press firmly to seal the edge. If needed, you can moisten the top edge of the nori with a little water to help it stick.

Step 5: Serve and Enjoy

Cut the Sushi Burrito in half diagonally and serve immediately with extra soy sauce, wasabi, or any other preferred dipping sauces.