SUSHI BURRITO RECIPE RECIPES

Steps:

• Make onions: Combine vinegar, sugar, and salt in a small bowl with 1/2 cup water, then whisk until sugar is dissolved. Add onions and let sit 20 minutes.
• Make sauce: Bring all ingredients to a boil in a small saucepan, then simmer for a few minutes until slightly thickened. Let cool.
• Spread cooked rice on a baking sheet, then sprinkle with sesame seeds. Arrange a bamboo mat on a work surface with narrow end toward you. Lay one sheet nori, wide end toward you, on a bamboo mat. Moisten the far edge and lay second nori sheet on top of first; press to seal. Using wet hand, spread rice in a thin layer over just the first sheet of nori to cover it completely. Arrange salmon dice in a horizontal row about 1/3 way down first nori sheet and all the way to edges, then layer cucumbers and avocado on top. Drizzle with unagi sauce and sprinkle with potato chips, cilantro, and a sprinkle of furikake.
• Using bamboo mat, roll filled nori into a tight roll about 3 in. thick. Continue rolling onto second nori sheet until burrito is covered with second sheet (this will help seal in moisture).
• Wrap burrito in parchment paper to help hold it together, cut in half, and serve with remaining unagi sauce.
• *Find in the international aisle of well-stocked grocery stores or at Asian markets.

Steps:

• Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.
• Toss the cucumber and carrot matchsticks in the soy and leave to marinate.
• Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.
• Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.