Sushi Burrito

Ingredients

Sushi rice

2 cups, cooked and seasoned

Nori seaweed sheets

2 sheets

Sliced sushi-grade fish (like tuna or salmon)

4 ounces

Avocado

1, sliced

Cucumber

1, julienned

Carrot

1, julienned

Red cabbage

1 cup, shredded

Pickled ginger

to serve

Wasabi

to serve

Soy sauce

to serve

Instructions

1. Begin by cooking the sushi rice according to package instructions. Once cooked, season with rice vinegar, sugar, and salt, and allow it to cool.
2. Lay a sheet of nori seaweed on a clean surface, shiny side down.
3. Spread half of the sushi rice evenly over the nori, leaving about a 1-inch border at the top.
4. Arrange half of the sliced fish, avocado, cucumber, carrot, and red cabbage in a line across the center of the rice.
5. Using the bottom edge of the nori, start rolling the sushi burrito tightly, ensuring the filling is secured as you roll. Use the nori as a wrapper.
6. Once rolled, apply a little water to the top border of the nori to seal the burrito.
7. Repeat the process with the remaining ingredients to make a second sushi burrito.
8. Slice each sushi burrito in half with a sharp knife to make them easier to handle.
9. Serve the sushi burritos with soy sauce, wasabi, and pickled ginger on the side for dipping.