A burrito is the handheld lunch food that we all thought could never be replicated by anything else, and then sushi happened.
Replace that flour tortilla with some seaweed this Monday with our fresh Sushi Burrito recipe.
- 1 cup sushi rice, rinsed 5 times
- 1 cup of water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon mirin
- 2 nori sheets (seaweed)
- 1 cup cooked sushi rice
- 1–2 teaspoon chilli sauce or sriracha sauce
- ½ cup matchstick carrots
- ½ an avocado, sliced
- 3–4 ounces ahi tuna, smoked salmon or baked tofu
- ¼ cup kimchi(or pickled veggies or pickled ginger)
- ⅛ cup fresh cilantro or scallions
- Make rice. Rinse and drain the rice and place it in a small pot on the stove with 1 cup of water.
- Bring to a boil over high heat and immediately cover, then simmer on low heat for 15 minutes.
- Turn heat off and do not open the lid. Let it sit for 10 minutes.
- Place it in a bowl and spread it out.
- Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. The rice is ready when it has cooled to body temperature.
- Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up.
- Spread 1 cup of sushi rice evenly all the way to the side edges, leaving about 1 inch in front.
- Spread the rice with chilli paste.
- Layer carrots, avocado, kimchi (drain it first), ahi (or alternative), cilantro, and the creamy sauce if using, in the center of the rice. Gently roll it up, wetting the last inch of the nori (with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.
- If packing for lunch, wrap it up in a paper towel, then wrap in foil or plastic.
Be sure to try some of our SpinachTM before you roll up salmon and kimchi into your meal today.
Recipe courtesy of Healthy Nibbles