Healthy salmon sushi burrito recipe
What differs the burrito from traditional sushi is that you need to make the cylinder larger. Also, you need to put all the sauce and condiments inside the roll because it would be difficult to dip the whole burrito into a mini sauce bowl. And last, don't forget the additional Latina flavor to put inside.
Servings 4 people
- 1 cup freshly-cooked rice
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp salt
- 2 sheets Nori (seaweed thin sheets)
- ¼ cup carrot, cut into matchsticks
- ¼ cup cucumber strips
- 3 ounces Ahi Tuna raw
- ¼ cup ginger guacamole
- cilantro for sprinkles
- 1 tsp chipotle sauce
Cook the rice in the rice cooker and let it cool down
Connect two sheets of nori to make one larger sheet. A drop of water can glue to nori sheets altogether.
Put vinegar, salt, and sugar to the rice.
Mix them well using a wooden spoon, set aside.
Spread the rice evenly on the nori sheet
Put a line of chipotle sauce in the center of the rice and a line of ginger guacamole next to it
Spread the carrots, cucumbers, and the cilantro evenly on top of it.
Top it off with the tuna
Gently roll it up. Use drops of water to seal the end side of the nori.
To make it portable, wrap your Sushi Burrito with aluminum foil or paper.