Sushi Burrito
Hand-rolled sushi burrito wrapping seasoned rice, raw or cooked protein, and vegetables in a seaweed sheet or thin flatbread. Assembled cold and sliced into rounds, it delivers sushi flavors in portable form.
Ingredients
Method
Season cooked jasmine rice with rice vinegar, sugar, and salt while still warm. Stir gently to combine and let cool to room temperature, about 10 minutes.
Slice protein into thin strips or bite-sized pieces. Julienne cucumber, slice avocado, and cut green onion into 3-inch segments.
Lay nori sheet on a flat surface, shiny side down. If using a bamboo mat, place it underneath the nori for support.
Spread half the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge. Lightly sprinkle with sesame seeds.
Arrange protein, cucumber, avocado, pickled ginger, and green onion in a horizontal line across the center of the rice, parallel to the bottom edge.
Lift the bottom edge of the nori and roll tightly away from you, pressing ingredients into the roll as you go. Seal the top edge by moistening it slightly with water and pressing down.
Wrap the finished burrito tightly in plastic wrap and let rest for 5 minutes to set the shape.
Using a sharp knife, cut the burrito in half or into four even rounds. Serve with soy sauce, ponzu, or sriracha for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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