Sushi Burritos Recipe
This Sushi Burritos recipe is a delicious fusion of Japanese and Mexican cuisines, combining sushi ingredients with a burrito's convenient, hand-held form.
Equipment
- Sushi rolling mat
- Sharp knife
- Rice cooker or pot for cooking rice
- Cutting board
- Mixing bowls
Ingredients
- 2 sheets of nori (seaweed)
- 1 cup sushi rice, cooked and seasoned
- 100g sushi-grade tuna or salmon, sliced into strips
- ½ cucumber, julienned
- 1 avocado, sliced
- ½ carrot, julienned
- 2 tbsp spicy mayo (optional)
- 1 tbsp soy sauce (for dipping)
- 1 tbsp rice vinegar (for seasoning rice)
- Salt and sugar to taste (for seasoning rice)
Instructions
- Prepare sushi rice: Cook 1 cup of sushi rice and season with rice vinegar, sugar, and salt. Allow it to cool slightly.
- Prepare vegetables and fish: Julienne cucumber and carrots, slice avocado, and cut the sushi-grade tuna or salmon into strips.
- Assemble the sushi burrito: Lay a nori sheet on the sushi rolling mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a small border at the top edge.
- Add fillings: Layer the fish, cucumber, carrot, and avocado in the center of the rice. Add a drizzle of spicy mayo if desired.
- Roll the burrito: Using the rolling mat, tightly roll the nori into a burrito shape, making sure the edges are sealed well.
- Cut and serve: Use a sharp knife to slice the burrito in half. Serve with soy sauce for dipping and enjoy!
Notes
- Feel free to customize the fillings with your favorite vegetables, proteins, or sauces.
- If you’re not a fan of raw fish, you can substitute with cooked shrimp or even tofu for a vegetarian version.
