It's a bird. It's a plane. It's sushi. It's burrito. No, it's sushirrito!
My first encounter with sushi-burrito hybrid took place at San Francisco's Sushirrito. I have been a devoted worshiper of the geniously simple idea of serving sushi in Mexican burrito form ever since.
This version is rather basic, but when it comes to sushi burrito, no holds are barred. You can wrap rice and seaweed around fresh fish or tempura shrimp, but nothing stops you from substituting them with crunchy bacon, pulled pork, crispy chicken, juicy roast beef or slices of grilled eggplant.
- 2 pieces of fresh salmon
- cream cheese
- fresh cilantro
- fresh spinach
- lemon juice
- soy sauce
- Cut salmon, thinly slice the cucumber.
Recipe: Sushi burritoServes: 4
- one cup of sushi rice
- 3 tbsp. of rice vinegar
- one tbsp. of sugar
- one tsp. of salt
- 4 nori sheets
- Rinse the rice a few times - until the water runs clear. Place the rice in a pot, add cold water, cover and set aside for about 20 minutes.
- Bring to boil, decrease the heat and cook for 10-12 minutes. Keep covered for about 10 minutes.
- To make the sushi su, heat rice vinegar with sugar and salt in a saucepan to dissolve and combine.
- Transfer rice to a bowl, pour su over the rice and combine. Let cool.
- Place nori on makisu (bamboo rolling mat) and spread rice over the surface of the nori.
- Place toppings in one line close to the bottom of nori. Roll.
- Wrap the rolls in a parchment paper, cut in halves and eat like burritos.