SUSHI BURRITOS RECIPES

Steps:

• Cook rice according to package instructions.
• Pour seasoning rice vinegar into the cooked rice; mix gently with spatula.
• Allow it to cool down.
• Lay sushi mat (makisu) and place nori on the mat; shiny side down.
• Spread about a cup of cooked rice on top; leaving 1/2” space around the edges.
• Lay down all ingredients in the middle of the mat of rice; leaving space in the front of back area.
• Roll everything up like a burrito.

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.