Sushi Burritos

Ingredients

Nori seaweed sheets

4 large sheets

Sushi rice

2 cups, cooked and seasoned

Sliced avocado

1 medium

Cucumber

1, julienned

Carrot

1, julienned

Red cabbage

1 cup, shredded

Sushi-grade fish or cooked protein (such as shrimp, crab, or tofu)

8 ounces, sliced

Wasabi

to taste

Pickled ginger

to taste

Soy sauce

for dipping

Instructions

1. Lay a sheet of nori seaweed on a clean, flat surface, shiny side down.
2. Spread a layer of cooked sushi rice evenly over the nori, leaving a 1-inch border at the top.
3. In the center of the rice, arrange the sliced avocado, cucumber, carrot, and shredded red cabbage in a line.
4. Top the vegetables with your choice of sushi-grade raw fish or cooked protein.
5. Add a touch of wasabi for heat and flavor, if desired.
6. Starting from the bottom, roll the sushi burrito tightly, using a bamboo sushi mat or your hands to help shape it. Make sure to keep the filling compact.
7. Once rolled, gently press the burrito to seal it. You can moisten the edge of the nori with a little water to help it stick.
8. Slice the sushi burrito in half or into smaller bite-sized pieces with a sharp knife.
9. Serve immediately with soy sauce, pickled ginger, and extra wasabi on the side for dipping.