How To Make A Sushi Burrito Recipes

SUSHI BURRITO

Steps:

• Start by making the sushi rice. Rinse the rice under water in a sieve for just 2 minutes.
• Bring the water to a boil and as soon it boils, add in the rice, lower the heat and cover the post until the rice has cooked. Usually this takes around 15-18 minutes.
• In the meantime, mix the sushi rice seasoning a small glass bowl ad microwave it for 30 seconds to help dissolve all the salt and sugar i the vinegar.
• Once the rice has cooked, place it in a large bowl and allow it to cool to room temperature. Add the seasoning mixture to the rice and mix well.
• For the Spicy Salmon Sushi : Mix all the ingredients together.
• To crisp the salmon skin: peel the skin off the salmon fillets. Preheat a skillet over high heat with a teaspoon of oil. Add the salmon skin and crisp for about 3 minutes on each side. Allow it to cool and it will crisp up some more! Crumble the crispy salmon into bits for sprinkling over the sushi burrito.
• Prepare the veggies.
• Assemble the burrito :
• Start with the seaweed sheets. You'll need two full size nori seaweed sheets for one full burrito.
• On a cutting board, brush the edges of one seaweed sheet with water and then add the other one onto so they stick to each other and become one large pieces.
• Wet your hands very well. This is crucial! Otherwise the sushi will stick on your hands and it will be a mess!
• Take the sushi rice and press it firmly over half of the seaweed sheets (so you'll be looking at a full sheet of sushi rice while the other full sheet without).
• Now start piling your burrito filling along the centre of the rice, one ingredient at a time.
• Make sure to load up the spicy salmon sushi mix!! If you don;t want raw fish here, you can use crab meat or cooked shrimp.
• Roll up the seaweed like you would roll up a burrito except you don't need to fold over the edges.
• Brush the part of the seaweed that doesn't have the rice with a thin brush of water so it sticks to the roll as you go.
• And there you have it!! Slice it in half or enjoy it as it!!
• Once rolled out and sliced. Drizzle extra Spicy Mayo over the top and sprinkle the crunchy salmon skin rolls bits.
• Dip the sushi burrito in extra Spicy Mayo and soy sauce, and enjoy!

HOW TO MAKE A SUSHI BURRITO

Steps:

• Make rice. Rinse and drain the rice and place in a small pot on the stove with 1 cup water. Bring to a boil over high heat, and immediately cover, then simmer on low heat for 15 minutes. Turn heat off and do not open the lid. Let it sit for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature.
• Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet.
• Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( see photos).
• Spread rice with the chili paste.
• Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice. Gently roll it up, wetting the last inch of the nori ( with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.
• If packing for lunch, wrap it up in a paper towel, then wrap in foil or plastic.

SUSHI BURRITOS

Steps:

• 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.
• 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.
• 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.

SUSHI BURRITO

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.