⏳ Yield & Time

Yield: 1 servings

Preparation Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

🍽 Ingredients

• 2 cups Sushi Rice
• 2 1/4 cups Water
• 2 Nori Seaweed Sheets
• 1/2 cup Cooked Shrimp
• 1/2 Avocado
• 1/2 Cucumber
• 1/4 cup Shredded Carrots
• 2 tablespoons Sriracha Mayo (optional)

📖 Instructions

1. First things first, let's prep the sushi rice. If you're using a rice cooker, follow the manufacturer's instructions. If not, rinse 2 cups of sushi rice until the water runs clear. Then, combine the rice with 2 1/4 cups of water in a saucepan and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes. Gently fluff with a rice paddle or fork – be gentle; we don't want to mash the rice!
2. Next, while the rice is cooling, prepare your fillings! I typically use a mix of ingredients. My go-to is some yummy seasoned cooked shrimp, shredded carrots, cucumber ribbons (a mandoline slicer makes this super easy!), and a generous helping of avocado slices. Feel free to add sriracha mayo (I love sriracha!), or other sauces you like. Oh, and don't forget the pickled ginger - its tanginess is a nice contrast to the rich fillings.
3. Now for the fun part – the rolling! Lay out a nori seaweed sheet on your sushi mat (shiny side down). Spread a thin, even layer of sushi rice over the nori, leaving about an inch of space at the top edge. This space is key for sealing the burrito.
4. Arrange your fillings in a line across the center of the rice. Make sure they're not overflowing. Aim for a nice, neat line. You might need to adjust based on the size of your nori sheets.
5. Using the sushi mat, carefully lift the bottom edge of the nori over the filling. Then, tuck the sides in tightly, holding the filling snugly, and start tightly rolling it into a burrito shape. It might seem tricky at first, but keep at it, and your sushi burrito will take shape.
6. Once rolled, use a damp knife or your fingers to gently moisten the top edge of the nori and seal it tightly. This helps hold the roll together and prevent it from unrolling.
7. Finally, slice your sushi burrito into bite-sized pieces. A very sharp knife is your best friend here. A slight dip of the blade in water between cuts is an old sushi chef's trick to keep the nori from sticking to the blade, and it keeps everything super clean.
8. Serve immediately and enjoy your creation! I like to serve mine with extra sriracha mayo for dipping. You could also try soy sauce or a sweet chili sauce if that's more your style. Enjoy!

📝 Notes

• Use sushi rice for best results. It has a stickier texture which is perfect for this recipe.
• Don't overfill the burrito, or it will be difficult to roll.
• A sharp knife is essential for slicing the burrito cleanly.