SUSHIRITO RECIPES

Steps:

• For the carrots, combine mayo, seasame oil, soy sauce, liquid smoke and sriracha in a small dish. Mix until smooth, then stir in carrots until coated. Marinate in the fridge for 1-8 hours.
• Cook rice according to package instructions. Once cooked, fluff with a fork and mix in rice wine vinegar and sugar. Let cool until it’s not too hot to touch.
• To assemble the sushiritto, line up two nori sheets on a bamboo mat or parchment paper. Cover nori sheets with a thin layer of rice, leaving one centimeter lengthwise open. Add half of the carrot mixture to each sheet, about one inch from the bottom on the side closest to you, then add cucumbers, avocado, and cream cheese. Roll then cut in half. Enjoy!

Steps:

• Rinse rice until the water runs clear. Cover rinsed rice with fresh water, put on a stove, bring to boil, lower the heat, and simmer, covered with a lid, for 15 minutes.
• Mix rice seasoning: vinegar, salt, and sugar together. Combine rice seasoning with cooked rice and leave it to cool down completely.
• Place the nori sheet on a bamboo mat. Cover nori sheet with ½ of rice, top with sliced carrot and cucumber to cover the surface.
• Mix crab with mayonnaise. Place the nori sheet in the center of a bamboo baking mat.
• Add the rice to the nori sheet and press down using your hands.
• Add a layer of thinly sliced carrot and cucumber.
• Add the crab meat and then the sliced avocado to one side of the nori sheet.
• Add an extra ½ sheet to the other side.
• Use the bamboo matt to roll the burrito up tightly.
• Remove the mat, cover with plastic wrap and leave in the fridge for 15 minutes.
• Cut in half for serving.