Sushi Burrito

• •2 cup short-grain sushi rice
• •2.5 cup water
• •0.3 cup rice vinegar
• •2 tablespoon granulated sugar
• •1 teaspoon salt
• •4 large nori sheets, full size
• •8 oz sushi-grade salmon fillet, thinly sliced
• •2 large avocado, ripe, sliced
• •1 large cucumber, julienned
• •1 medium carrot, julienned
• •0.5 cup red cabbage, thinly sliced
• •2 tablespoon spring onions, thinly sliced
• •1 cup butter lettuce leaves, shredded
• •0.5 cup mayonnaise
• •2 tablespoon sriracha sauce
• •1 tablespoon toasted sesame seeds
• •1 tablespoon furikake seasoning
• • to taste soy sauce
• • to taste wasabi paste
• • to taste pickled ginger

Instructions

1. 1

   **Prepare the Sushi Rice:** Rinse the short-grain sushi rice under cold running water until the water runs clear. Drain well. Cook the rice in a rice cooker or a heavy-bottomed pot with 2.5 cups of water. Once cooked, let it rest for 10 minutes, then transfer to a large, shallow non-metallic bowl.

2. 2

   In a small saucepan, combine rice vinegar, granulated sugar, and 1 teaspoon of salt. Heat gently over low heat, stirring until the sugar and salt are fully dissolved. Do not boil. Let the sushi vinegar cool slightly.

3. 3

   Pour the cooled sushi vinegar over the warm rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to evenly distribute the seasoning, fanning the rice as you mix to cool it down quickly. Continue mixing and fanning until the rice is glossy and has cooled to room temperature. Cover with a damp cloth to prevent drying.

4. 4

   **Prepare the Fillings:** Thinly slice the sushi-grade salmon, avocado, cucumber, carrot, red cabbage, and spring onions. Shred the butter lettuce leaves. For the spicy mayonnaise, combine the mayonnaise and sriracha sauce in a small bowl and mix well.

5. 5

   **Assemble the Sushi Burritos:** Lay a full-size nori sheet on a bamboo rolling mat or a piece of plastic wrap. Dip your hands in water to prevent sticking, then spread about 1 cup of seasoned sushi rice evenly over two-thirds of the nori sheet, leaving a 1-inch border at the top and bottom edges, and a 2-inch border on the side furthest from you.

6. 6

   Arrange your desired fillings in a horizontal line across the center of the rice, starting with a layer of butter lettuce, then salmon, avocado, cucumber, carrot, red cabbage, and spring onions. Drizzle with spicy mayonnaise and sprinkle with toasted sesame seeds and furikake.

7. 7

   Using the bamboo mat or plastic wrap, carefully lift the edge of the nori closest to you and begin to roll tightly, tucking the fillings in as you go. Apply gentle, even pressure to keep the burrito firm. Continue rolling until you reach the far edge of the nori. Moisten the exposed nori edge with a little water to seal the roll completely.

8. 8

   Repeat the process for the remaining nori sheets and fillings. For best results, allow the burritos to rest for a few minutes to set before slicing. Serve whole or cut each sushi burrito in half using a very sharp, wet knife for clean cuts. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

Chef's Tips

• 💡**Don't Overfill:** While tempting, overfilling your sushi burrito will make it difficult to roll tightly and prevent it from holding its shape.
• 💡**Wet Hands are Key:** Keep a small bowl of water nearby when handling sushi rice. Dipping your hands in water regularly will prevent the sticky rice from clinging to them.
• 💡**Sharp, Wet Knife:** To achieve clean cuts when slicing your sushi burrito, use a very sharp knife dipped in water between each cut. Wipe the blade clean periodically.
• 💡**Customize Your Fillings:** Feel free to experiment with other sushi-grade fish like tuna, cooked shrimp, crab meat, or even vegetarian options like marinated tofu or tempura vegetables.