Sushi Burrito Deluxe
San Francisco's viral sushi burrito — a full-sized sushi roll wrapped in nori and rice large enough to eat like a burrito. Filled with sashimi-grade salmon, seasoned sushi rice, avocado, cucumber, pickled ginger, edamame, spicy Kewpie mayo and sriracha. The satisfying combination of sushi flavours with the hand-held convenience of a burrito.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season sushi rice; cool to just above room temperature.
About 5 min
Mix Kewpie mayo and sriracha for the spicy mayo sauce.
About 14 min
Lay a nori sheet on a bamboo mat. Spread a generous layer of sushi rice over 2/3 of the nori, leaving 2cm bare at the top.
About 14 min
Arrange salmon, avocado, cucumber, pickled ginger, edamame and spring onions in a line across the centre. Drizzle spicy mayo and soy sauce.
About 14 min
Roll tightly using the mat, rolling away from you; press firmly. Seal with a dab of water on the bare nori. Wrap in parchment paper. Cut in half to serve — the cross-section reveals the layers.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 26 g
- Carbs
- 64 g
- Fat
- 16 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 820 mg
Contains: gluten, eggs, soy, fish, sesame
You might also cook
All Japanese recipes
Recipe by Boon Tools.