From the famous cronut craze to ramen burger, now sushi-burrito?! Some people never ran out of creative and super delish ideas when it comes to food fusion, don’t they? And we love everything about it! I mean c’mon, two of the most famous cuisine in the world, Japanese and Mexican; freshly rolled sushi in burrito sized bursting with addictive flavors in every bite? Now please shut up, take all of our cash because we are dying to taste it! This recipe is a fun recreation of this two well-loved meals. It’s a perfect serving of a healthy, and delicious meal that you can easily prepare ahead of time for when you are always on the go.
- 250 g sushi rice
- 275 ml water
- 60 ml rice wine vinegar
- 30 g caster sugar
- 1 tbsp black sesame seeds
- 1/2 tsp salt
- 1 avocado
- 1 cucumber
- 2 carrots
- 170 g tin of crab meat
- 1 tbsp mayonnaise
- 1/2 tsp dried chilli flakes
- 1 salmon fillet, super fresh!
- 4 nori sheets
1. Wash sushi rice in cold running water to remove the starch. Keep washing until the water is almost clear.
2. Place the rice in a saucepan and pour double the amount of water. Simmer it for 15 minutes turning the heat all the way down and cover the pan with a lid.
3. Once the rice is cooked, add and stir the rice wine vinegar, sugar, and salt. Cover the saucepan with a lid and let it sit for a little while.
4. Spread the cooked rice on a baking tray.
5. Next, prepare your veggies/fillings. Start making thin strips by peeling a carrot and cucumber using a peeler.
6. Lay the veggies on a clean surface and start adding the layers of thin cucumber slices then followed by the carrots.
7. Cut the avocado in half. Remove the seed, scoop the meat out and slice it.
8. Prepare crab fillings by mixing crab meat with mayonnaise and a pinch of chili.
9. Prepare the salmon fish by slicing it. Sorted Food prefers freshly cut salmon bought from your trusted fish seller or market. Also, make sure that you use the fish on the same day you bought it. According to foodandwine.com, freshly bought salmon needs to be frozen at least one day to kill the parasites. Also, to get rid or reduce the strong smell of the fish meat, rub the fillets with fine sea salt and let it sit for about half an hour. Rinse the fish well, pat dry and add a dash of rice vinegar.
10. Next, sprinkle black sesame seeds on the tray of cooked rice.
11. Now it’s time to start rolling! Lay the sushi mat on a flat surface followed by the seaweed/nori wrapper. Next, spread or cover the seaweed with a thin layer of cold sushi rice. Wet your hands slightly when handling the rice to prevent it from sticking.
12. Next, layer the carrot and cucumber slices on top of the rice. For the next layer add in the crab meat with mayo, two salmon slices and avocado right in the middle part.
13. Finally, add another layer of the seaweed or nori wrapper just underneath the first wrapper slightly overlaps to hold the fillings in place. Start rolling!
14. Wrap the rolled sushi-burrito in a cling wrap film and let the dry seaweed wrap absorbed the moisture. Let it rest for about 10 minutes.
15. Cut the sushi-burrito in half and served it with brewed soy sauce and wasabi. You can also wrap it using a grease-proof paper to be consumed for later.
The only question we have now, should we say “itadikamasu” (Japanese – ‘Let’s eat.’) or “vamos a comer” (Spanish – ‘Let’s go eat.’)?! 😉