Sushi Burrito
A large, burrito-shaped sushi roll with various fillings.
Equipment
- Bamboo rolling mat
- Sharp knife
- Fine-mesh sieve
- Pot
Ingredients
- 1 cup short-grain Japanese rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 oz sushi-grade salmon Cut into bite-sized pieces
- 0.5 avocado Thinly sliced
- 0.5 cucumber Julienned
- 0.25 cup carrots Shredded
- 0.25 cup seaweed salad
- 1 tablespoon pickled ginger
- 1 sheet nori (seaweed)
Instructions
- Rinse the rice in a fine-mesh sieve until the water runs clear. Combine rice and water in a pot; bring to a boil, then simmer for 15 minutes.
- Let the rice cool slightly, then gently mix in rice vinegar, sugar, and salt. Let cool completely.
- Lay a sheet of nori flat on a bamboo rolling mat. Spread a thin layer of cooled sushi rice evenly over the nori, leaving about an inch of space at the top edge.
- Arrange fillings in a line across the center of the rice. Lift the edge of the rolling mat and gently lift the nori and rice, tucking in the fillings as you roll. Moisten the top edge of the nori with a little water to seal it.
- Gently press the seam to keep it closed. Use a sharp knife to cut the burrito in half or into smaller pieces.
Notes
Use sushi-grade fish for raw options. Adjust ingredient quantities to your preference. Wet the knife with water after each cut to prevent sticking.