Sushi Burrito Recipe: Tips for Making Sushi Burritos

• 8 sheets nori seaweed
• 3 cups sushi rice, cooked and cooled to room temperature
• 2 carrots, peeled and sliced into matchsticks
• 2 Persian cucumbers, sliced into matchsticks
• 1 avocado, thinly sliced
• 1 cup fresh sushi-grade tuna or salmon, thinly sliced
• ½ cup fresh crab sticks or imitation crab sticks
• ½ cup kimchi
• 2 scallions, sliced thin
• Spicy mayo (optional)
• Sriracha (optional)
• Sesame seeds
• Wasabi, for serving
• Soy sauce, for serving

1. 1

   On a cutting board covered with a sushi mat or parchment paper, line up 2 seaweed sheets side by side. Using a pastry brush or your finger, brush the edge of one of the nori sheets with water.

2. 2

   Press the dry nori sheet onto the wet portion of the other one to bind them together.

3. 3

   Add a ¾ cup-portion of the cooked rice to the nori sheet and spread it out into an even layer to the edges, leaving about 1 inch of space at one end of the sheet.

4. 4

   In the center of the rice, layer a ¼ of the carrots, cucumbers, avocado, sliced fish, crab sticks, kimchi, and scallions.

5. 5

   Drizzle the spicy mayo and hot sauce of your choice over the fillings, followed by a sprinkle of sesame seeds.

6. 6

   Gently lift the side of the nori opposite to the 1-inch border and carefully fold it over the fillings, using your fingers to roll it away from yourself as you would while making a burrito.

7. 7

   When you reach the end of the nori, brush a thin layer of water onto the naked edge and fold it over the burrito, pressing it into the seaweed to secure it in place. Repeat this process with the remaining nori sheets and burrito fillings.

8. 8

   Place the assembled burritos on a cutting board, seam-side down. Using a sharp knife, cut each burrito in half through the center. Serve immediately with wasabi and soy sauce for dipping.

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