Sushi Burrito
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
2
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Calories
614 kcal
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Course
Others
Sushi Burrito
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Sushi Rice
- 1 cup Japonica glutinous, or short-grain white rice, rinsed 5 times
- 1 cup pure or filtered water
- 1 Tbsp rice vinegar
- 1 Tbsp mirin
- 1 tsp sugar
- ½ tsp sea salt
Sushi Burrito
- 2 to asted nori sheets
- 1 cup cooked sushi rice
- 1 –2 tsp wasabi paste
- 6 slices of pickled ginger
- ¾ cup 2-inch long cucumber matchstick slices
- ½ an avocado pitted, peeled, and sliced
- 3 ounces sushi grade fresh salmon sliced
- 2 scallions sliced thinly
- 1 tsp toasted sesame seeds optional
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Instructions
- All ingredients ready? Let's begin!
Sushi Rice
- In a medium saucepot over high heat, add the rice and water and bring to a boil. Reduce the heat to a low simmer and cover the pot. Simmer for 15 minutes without opening the lid.
- Turn the heat off and allow the rice to rest for 10 minutes, again without opening the lid.
- While the rice is resting, whisk together the vinegar, mirin, sugar, and salt in a small mixing bowl. Set aside.
- Transfer the rested rice to a shallow bowl or sheet pan. Fluff gently with a fork. Pour the wet ingredients over the rice and gently fold them into the rice with a wooden spoon or spatula to coat evenly. You can cover and refrigerate the rice until it completely cools down to room temperature, though not ice cold.
Sushi Burrito
- Line your bamboo sushi mat or kitchen towel with plastic wrap. Place one sheet of nori, shiny side facing down, at the top edge of the mat. Using, your finger, coat the bottom 1-inch of the nori sheet with water. Place the second sheet, shiny side down, overlapping the bottom inch of the first sheet, and press to seal.
- Spread the rice on the top 2/3 of the nori, using wet fingers to press it down.
- Spread the wasabi paste over the center of the rice. Place the ginger on top of the wasabi. Layer the cucumber in the center of the rice. Next to that, layer the avocado. Add the salmon next to the avocado. Sprinkle the scallion and sesame seeds over the top.
- Starting at the full end, carefully roll the nori over the filling with the aid of the mat. Continue to roll tightly until all the filling is rolled up. Dampen the lower 2 inches of the nori with water, mirin, or soy sauce. Continue to roll and press the damp end over the rest of the roll.
- Set the burrito aside, seam side down. Allow it to rest for a couple of minutes, then slice in half through the center with a very sharp knife or a serrated knife.
- Wrap the burrito halves in parchment paper or foil and serve with soy sauce or tamari. Or, wrap again in plastic wrap and refrigerator for up to one day.
Nutrition Information
Show Details
Calories
614kcal
(31%)
Carbohydrates
108g
(36%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
23mg
(8%)
Sodium
691mg
(29%)
Potassium
696mg
(20%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
408IU
(8%)
Vitamin C
13mg
(14%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 108g | 36% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 691mg | 29% |
| Potassium | 696mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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