📖 Instructions

1. First things first: Cook your rice. Sushi rice works best because it's sticky and holds the burrito together nicely. Follow the package directions, but typically it involves rinsing the rice, cooking it with the right amount of water (usually a 1:1 ratio), and then letting it steam. Once it's cooked, gently mix in a splash of rice vinegar, a pinch of sugar, and a dash of salt. This is critical–don't skip it!
2. Next, let's prep the seaweed. You'll need nori sheets, the kind used for sushi. Lightly toast each sheet over a gas flame (or in a dry pan) for just a few seconds until they turn slightly green and fragrant. This step enhances their flavor and makes them less likely to tear.
3. Now comes the fun part: the filling! Dice your veggies – cucumber, bell peppers, carrots – into small, manageable pieces. Thinly slice some avocado (because, avocado!). If you're adding protein, cook it according to your preference. Tofu can be pan-fried or baked, chicken can be grilled or shredded, and shrimp can be sautéed. Season everything generously with your favorite spices. I'm particularly fond of a little sriracha mayo.
4. Time to assemble! Lay a warm tortilla on a flat surface. Place a toasted nori sheet on top of the tortilla, slightly off-center. This acts as a barrier to keep the tortilla from getting soggy. On top of the nori, spread a thin layer of sushi rice. Then, layer on your fillings – veggies, avocado, protein. Don't overstuff it!
5. Now, for the rolling technique. Fold in the sides of the tortilla, then tightly roll it up from the bottom, like you're making a regular burrito. The key is to keep it tight to prevent it from falling apart. If you're having trouble, try using a little water to seal the edge of the tortilla.
6. Lastly, slice the burrito in half with a sharp knife. Serve immediately and enjoy the symphony of flavors! Seriously, the first bite is a revelation.