Fusion Sushi Burrito
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Ingredients
- For the sushi rice:
- 2 cups sushi rice
- 2 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- For the fillings:
- 8 seaweed nori sheets
- 200 g sushi-grade salmon or tuna, thinly sliced
- 1 avocado thinly sliced
- 1 cucumber julienned
- 1 carrot julienned
- 1 cup mixed greens or spinach
- ½ cup pickled ginger
- 4 tbsp mayonnaise
- 2 tbsp sriracha sauce
- 1 tbsp soy sauce
- For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- ½ tsp sugar
- 1 tsp sesame seeds
Instructions
- Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- Add the rice and 2 ¼ cups of water to a pot, bring to a boil, then reduce to a simmer. Cover and cook for about 18 minutes or until the rice is tender and water is absorbed.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Gently fold the vinegar mixture into the cooked rice, allowing it to cool for 10 minutes.
- Step 2: Prepare the Fillings
- Mix mayonnaise with sriracha to make a spicy mayo. Set aside.
- Thinly slice the sushi-grade salmon (or tuna), avocado, cucumber, and carrot. Prepare the pickled ginger and greens.
- Step 3: Assemble the Sushi Burritos
- Place one sheet of nori (shiny side down) on a bamboo sushi mat or clean cutting board.
- Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Layer salmon, avocado, cucumber, carrot, pickled ginger, and greens in the center of the rice.
- Drizzle with spicy mayo and soy sauce for added flavor.
- Roll the sushi burrito tightly by folding the bottom of the nori over the filling, tucking the sides in as you roll. Use gentle pressure to keep it compact.
- Step 4: Serve and Enjoy
- Slice each burrito in half for easy eating, or leave it whole for a more authentic "burrito" experience.
- Serve with a dipping sauce made by combining soy sauce, rice vinegar, sesame oil, sugar, and sesame seeds.
Notes
Optional Variations:
- Swap the fish for grilled chicken or tofu for a different take.
- Add spicy pickled jalapeños or cilantro to infuse more Mexican flavors.
- For a low-carb option, use lettuce wraps instead of nori sheets.
Nutrition Information (per serving):
- Calories: 420
- Fat: 12g
- Carbohydrates: 58g
- Protein: 16g
- Sodium: 800mg
Tips:
- Be creative with fillings. Cooking media platforms often encourage innovation, so feel free to adapt this recipe based on the ingredients you have on hand or any culinary trends you've been inspired by.