How to Cook Japanese Sushi Burritos

How to Cook Japanese Sushi Burritos

Ingredients

• 150 grams of sushi rice
• 2 tsp rice wine vinegar
• cucumber, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1 tbsp soy sauce
• 4 sheets of nori
• 2 tsp wasabi paste
• 50 gr pickled ginger, finely chopped
• 1 lime, squeeze the water
• 2 very ripe avocados, halved, stoned, peeled, and sliced
• 200g sushi-grade tuna steak, sliced
• a small packet of coriander, the leaves are picked

How to Make Japanese Sushi Burritos:

1. Put the rice in a bowl, cover with cold water, and massage to remove starch. Drain and repeat until the water is clear. Put the rice in a small saucepan, cover it with 2.5 cm of water and cover it tightly. Simmer over medium heat for 10 minutes, then turn off the heat (leave the lid on) and steam for another 15 minutes. Stir in the vinegar, then cool completely.
2. Put the cucumber and carrot matches into the soybeans and let them soak.
3. Place a sushi mat and place a sheet of nori, glossy side down, on top. Spread a quarter of the rice over the nori, leaving a 1cm margin at the top. Mix wasabi, ginger, and lime juice.
4. Top with avocado, cucumber and carrot, and tuna. Sprinkle with the wasabi and coriander mixture on top. Moisten the top edge with a little water, fold both sides of the nori sheet, then use a sushi mat to help roll-up. Wrap in foil, cut in half, and serve.