Sushi Burrito

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups sushi rice (equivalent to 4 cups of cooked rice)
  • 14
    cup of seasoning rice vinegar
  • 4
    ounces sashimi grade tuna
  • 14
    cup tobiko
  • 1
    persian cucumber (cut to size of matchsticks)
  • 12
    carrot (cut to size of matchsticks)
  • 4
    sheets nori (roasted sushi seaweed)
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DIRECTIONS

  • Cook rice according to package instructions.
  • Pour seasoning rice vinegar into the cooked rice; mix gently with spatula.
  • Allow it to cool down.
  • Lay sushi mat (makisu) and place nori on the mat; shiny side down.
  • Spread about a cup of cooked rice on top; leaving 1/2” space around the edges.
  • Lay down all ingredients in the middle of the mat of rice; leaving space in the front of back area.
  • Roll everything up like a burrito.
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