Sushi Burrito

Ingredients

• Pickled ginger (for serving)
• Wasabi (for serving)
• Soy sauce (for dipping)
• Red cabbage (1/2 cup, shredded)
• Carrot (1, julienned)
• Cucumber (1, julienned)
• Avocado (1, sliced)
• Sushi (grade raw fish (e.g., salmon, tuna) - 8 ounces, thinly sliced)
• Nori seaweed sheets (2 sheets)
• Sushi rice (2 cups, cooked)

Instructions

1. Lay a sheet of nori seaweed on a clean surface.
2. Spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
3. Arrange half of the sliced fish, avocado, cucumber, carrot, and red cabbage in a line across the center of the rice.
4. Roll the sushi burrito tightly, starting from the bottom edge and using the nori as a wrapper.
5. Repeat the process with the remaining ingredients to make the second sushi burrito.
6. Slice each sushi burrito in half with a sharp knife.
7. Serve the sushi burritos with soy sauce, wasabi, and pickled ginger on the side.