Sushi Burrito
Ingredients:
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
4 nori sheets
1/2 pound sashimi-grade tuna, thinly sliced
1/2 pound sashimi-grade salmon, thinly sliced
1 avocado, thinly sliced
1 small cucumber, julienned
1/4 cup pickled radish
Soy sauce, wasabi, and pickled ginger for serving
Directions:
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
Once the rice is cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this mixture into the warm rice and allow it to cool to room temperature.
Lay a nori sheet on a bamboo sushi mat. Spread about 1/2 cup of sushi rice in an even layer over the nori, leaving a small border at the top.
Arrange slices of tuna, salmon, avocado, cucumber, and pickled radish in lines across the center of the rice.
Using the bamboo mat, roll the nori tightly over the fillings, pulling back the mat as you roll to create a tight cylinder.
Moisten the top border with a little water to seal the edge of the sushi burrito.
Cut each roll in half and serve with soy sauce, wasabi, and pickled ginger.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 420 kcal per serving | Servings: 4 servings
