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How to make a Sushi Burrito

Delicious and healthy Sushi Burrito- filled with veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable | www.feastingathome.com

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Delicious and healthy Sushi Burrito filled with brown rice, veggies, kimchi and your choice of ahi, tofu or smoked salmon. GF and Vegan adaptable.

Scale

Ingredients

SUSHI RICE ( makes 2 cups cooked)

1 Sushi Burrito

Instructions

Make rice. Rinse and drain the rice and place in a small pot on the stove with 1 cup water. Bring to a boil over high heat, and immediately cover, then simmer on low heat for 15 minutes. Turn heat off and do not open the lid. Let it sit for 10 minutes.   Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature.

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, then wrap in foil or plastic.

Notes

If subbing brown rice, cook according to directions, then season the same.