Japanese Sushi Burritos

Ingredients

• Nori seaweed sheets (2 sheets)
• Sushi rice (1 cup (uncooked))
• Water (1 1/4 cups (for cooking rice))
• Rice vinegar (2 tablespoons)
• Sugar (1 tablespoon)
• Salt (1/2 teaspoon)
• Raw fish (tuna, salmon, or your choice) (4 ounces, sliced)
• Avocado (1, sliced)
• Cucumber (1, julienned)
• Carrot (1, julienned)
• Pickled ginger (to serve)
• Wasabi (to serve)
• Soy sauce (to serve)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to instructions.
2. Once the rice is cooked, transfer it to a bowl and mix in rice vinegar, sugar, and salt while the rice is still warm. Allow it to cool slightly.
3. Lay a sheet of nori seaweed on a clean, dry surface or bamboo sushi mat, shiny side down.
4. Spread a layer of sushi rice evenly over the nori, leaving a 1-inch border at the top to prevent spillage when rolling.
5. In the center of the rice, arrange the sliced raw fish, avocado, cucumber, and carrot in a horizontal line.
6. Starting from the bottom, roll the nori tightly around the filling, using your fingers to hold the ingredients in place. Continue rolling until you reach the top border of the nori.
7. To seal the burrito, moisten the top edge of the nori with a little water.
8. Slice the sushi burrito in half with a sharp knife and serve immediately with soy sauce, wasabi, and pickled ginger on the side.
9. For variations, consider adding other fillings like cream cheese, tempura shrimp, or spicy mayo for an extra kick.