Sushi Burrito

The sushi burrito is an exotic fan favorite. I remember my first time trying one of these at Sushirrito. It’s amazing how you can take Mexican and Japanese, mash them together and have something that tastes so good.

It’s such a simple idea. This version is basic. All you have to do is wrap rice and seaweed around your proteins like fresh fish or shrimp. You can switch it up and add bacon, crispy chicken, pulled pork, roast beef and even eggplant if you like.

The sky’s the limit.

RECIPE: TOPPINGS

Ingredients

• 3 pieces of fresh salmon
• cucumber
• cream cheese
• fresh spinach
• wasabi
• lemon juice
• soy sauce

Method

• Cut salmon, Slice the cucumber thin

RECIPE: SUSHI BURRITO

Serves: 4

Ingredients

• one cup of sushi rice
• 2.5 tbsp. of rice vinegar
• one tbsp. of sugar
• one tsp. of salt
• 4 seaweed sheets

Method

• Wash your rice until the water in the bowl is clear. Chuck it in a rice pot, add cold water, cover and set aside for about 25 minutes.
• Bring water to boil, decrease the heat and cook for 10 minutes.
• To make the sushi su, heat rice vinegar with sugar and salt in a saucepan to dissolve and combine.
• Move the rice to a bowl, pour su over the rice and combine. Let cool.

• Place nori on a makisu which is just a bamboo rolling mat and spread rice over the surface of the nori.
• Put your toppings in one line close to the bottom of nori. Roll.
• Wrap the rolls in a parchment paper, cut in halves and eat it like a burrito