Sushi Burrito
Sushi Burrito
By Published: September 19, 2021
Ingredients
- brown rice cooked and seasoned with a dash of vinegar/sweetner/salt
- soy paper or seaweed paper optional
- avocado cut in strips
- pineapple chopped
- onion chopped or strips of green onion
- cucumber in strips
- pickled ginger
- tofu baked and in strips
- soysauce
- sweetner
Instructions
- Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film and have a small bowl of water handy. Put the mat down and put a nori sheet on top of the mat, shiny side down. Grab some brown rice and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the rice evenly, keep on pressing it into the mat with the back of a spoon.
- Place fresh spinach, carrot, cucumber, beetroot, tofu, etc matchsticks and avocado pieces in a long line along the bottom edge of the nori sheet and leave a bit of space below so that you can fold the nori sheet over the filling
- Using the mat, slowly start rolling the roll, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
- Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat the last 4 steps with the remaining nori sheets.
- Once you’ve rolled all the sushi rolls, serve with pickled ginger and a side of sweet soy sauce (mix sweetener with soy sauce). Can also be served in a bowl