For those times when you don’t want to eat sushi delicately - this Sushi Burrito will satisfy your tastebuds. And yes, we know it's really just makizushi that hasn't been cut, but 'sushi burrito' sounds cooler :p
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INGREDIENTS
For the rice:
1 cup uncooked sushi rice
1 cup water
1 tbsp rice vinegar
1 tbsp sugar
½ tbsp kosher salt
For the fish:
½ lb sushi grade salmon, cut into ½” cubes
2 tsp low sodium soy sauce
1 tsp sriracha
½ tsp sesame oil
½ tsp rice vinegar
1 tsp lime juice
1 tsp chives, chopped
For the rest:
1 nori sheet
2-3 avocado slices
some cucumber strips
Furikake to taste
RECIPE
Cook the rice: rinse rice in cold water until the water runs clear. Place rice and water in a medium pot and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes. Turn off the heat and leave covered for about 10 minutes.
In a small bowl, combine sugar, vinegar, and salt until everything is fully dissolved. Transfer rice to a large bowl. Slowly pour the mixture over the rice, and gently fold it into the rice. Let cool to room temperature.
In a bowl, combine all the ingredients for fish. Taste and adjust for seasoning.
To assemble: place nori sheet (rough side up) on a sushi bamboo mat. With wet fingers, spread rice in an even layer over the nori. Be sure to leave some space above the rice. Place the fish mixture, avocado, cucumber, and furikake across the rice.
Carefully roll up the sushi burrito by lifting up the end closest to you, and then use both hands to tuck the roll in, while applying even pressure. Dab some water on the exposed nori edge to seal the burrito.
To serve, wrap in parchment and slice in half.
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