⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Sushi rice
• 4oz Chicken breast
• 2 tbsp Buffalo wing sauce
• 1/4 cup Shredded carrots
• 1/4 cup Thinly sliced red cabbage
• 2 tbsp Sriracha mayo
• 2 Nori seaweed sheets
• 1 tsp (optional) Sesame seeds

📖 Instructions

1. First, cook your sushi rice according to the package directions. Let it cool completely before you start assembling. This is crucial! Trust me, I learned this the hard way once...
2. Next, prepare your buffalo chicken. Dice up your chicken breast into bite-sized pieces. Toss them in a bowl with a generous amount of your favorite buffalo wing sauce. I like Frank's RedHot, but any brand will do. Let it marinate for at least 15 minutes, longer is better actually! The flavors really meld together.
3. While the chicken marinates, get your veggies ready. Shred your carrots and thinly slice your red cabbage, then set aside. If you aren't a red cabbage fan, use regular cabbage or even some spinach.
4. Now for the fun part! Lay out your sushi rolling mat. Place a sheet of nori seaweed on top, shiny side down. This is important too! Shiny side down ensures a better texture.
5. Spread a thin layer of sushi rice evenly over the nori. Leave about an inch of space at the top edge. This space is crucial for rolling without mess.
6. Time to add the star of the show! Arrange your buffalo chicken along the center of the rice. Then, distribute the shredded carrots and red cabbage on top of the chicken. Add some sriracha mayo for extra zing!
7. Carefully lift the bottom edge of the nori and begin rolling it tightly, using the sushi mat to guide you. If you are using a store-bought rolling mat, be sure to use a clean kitchen towel to wrap around it when rolling. This will make everything go smoothly and prevent sticking.
8. Once you have a nice tight roll, wet the top edge of the nori with a little water to seal it. I know what you're thinking -- why water? It helps seal everything tightly. It's a trick I learned from a sushi chef friend.
9. Finally, slice the sushi burrito into bite-sized pieces, using a very sharp knife. A dull knife will only crush your beautiful burrito! Garnish with extra sriracha mayo and some sesame seeds, if you like. And don't forget to serve immediately. This thing is best served fresh and warmish, yum!
10. And you are done! Enjoy your Buffalo Chicken Sushi Burrito!

📝 Notes

• Make sure your sushi rice is completely cooled before assembling the burrito. This prevents the nori from getting soggy.
• Feel free to adjust the amount of buffalo wing sauce and sriracha mayo to your preference.
• If you don't have sriracha mayo, you can mix sriracha sauce into your favorite mayonnaise.