Sushi Burritos
Recipe information
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Cooking:
30 min.
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Servings per container:
2
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Source:

Ingredients for - Sushi Burritos

1. Cold cooked sushi rice - 2 cups
2. Unseasoned rice vinegar - 1 ½ tablespoons
3. White sugar - 1 teaspoon
4. Kosher salt - ¼ teaspoon
5. Toasted nori (dry seaweed) - 2 sheets
6. Sriracha mayonnaise - 3 tablespoons
7. Avocado, thinly sliced - ½ small
8. Cucumber, cut into matchsticks - 1
9. Matchstick carrots - ¼ cup
10. Radish matchsticks - 2 tablespoons
11. Smoked salmon, thinly sliced - 1 ounce
12. Cream cheese - 1 ounce

How to cook deliciously - Sushi Burritos

1. Stage

Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.

2. Stage

Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 1/2 tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.

3. Stage

Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.