Sushi Burrito Recipe

• servings: 2 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 cup short-grain Japanese rice (short-grain sushi rice, cal-rose rice) rinsed well.

1 cup water

2 tablespoons seasoned rice vinegar

2 teaspoons sugar

1/2 teaspoon salt

2 nori sheets (seaweed)

1 cup cooked sushi rice

1-2 teaspoon chili sauce or sriracha sauce

½ cup match stick carrots (or strips of cucumber, bell pepper, cabbage or daikon)

½ an avocado, sliced

3-4 ounces ahi tura, smoked salmon or baked tofu (Trader Joe’s Sriracha Baked Tofu is good)

¼ cup kimchi (or pickled veggies or pickled ginger)

⅛ cup fresh cilantro or scallions

If you like creaminess, add a squirt of sriracha mayo or this vegan Mexican Chipotle Sauce

Directions

Make the sushi rice

Rinse the rice 5-10 times in cool water, and drain. Place in medium sauce pan on the stove with the water. Bring to a boil over high heat, and immediately cover with a tightly fitting lid, then simmer on low heat for 15-18 minutes, until the water has been absorbed. Turn heat off and let it sit covered for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating them with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature. Rice can be made ahead.

Prep ingredients

While the rice is cooking prep your veggies and protein.

Make the Sushi Burrito

Attach two sheets of nori together, wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet. Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( See photos). Spread rice with the chili paste. Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice.

Gently roll it up, wetting the last inch of the nori (with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.

If packing for lunch, wrap it up in a paper towel (to help keep it dry) then wrap in foil or plastic.

Nutrition

• Serving Size: 1 burrito
• Calories: 233
• Total Fat: 6 g
• Saturated Fat: 0.9 g
• Trans Fat: 0 g
• Cholesterol: 16.6 mg
• Sodium: 458.5 mg
• Total Carbohydrate: 30.5 g
• Dietary Fiber: 4.4 g
• Total Sugars: 2.6 g
• Protein: 14.1 g