You may have heard the hype about our new fav hybrid snack. No, we haven’t been able to combine wine, chocolate, and Gouda (yet), but we HAVE combined burritos and sushi.
Restaurants making sushi burritos are beginning to pop up in the trendiest spots, and we figured we needed to get in on the action, like now. So, naturally, we decided we needed to make our own at so we can control exactly what goes in and, also, so that we can figure out which alcohol pairs best with sushi and burritos.
- 1 cup uncooked sushi rice
- 1 cup water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ tbsp kosher salt
- ½ lb sushi grade salmon, cut into cubes
- 2 tsp low sodium soy sauce
- 1 tsp Sriracha
- ½ tsp sesame oil
- ½ tsp rice vinegar
- 1 tsp lime juice
- 1 nori sheet
- Avocado, pitted and cut into slices
- ¼ cup cucumber, sliced into thin strips
- ¼ cup carrot, sliced into thin strips
- 1 tbsp cilantro, chopped
First, cook that fancy rice by rinsing it in cold water until the water runs clear. Then, place the rice and the cup of water in a pot and bring to boil. Reduce heat to low, cover, and cook for 15 minutes, then remove from heat and let that shit sit for like 10 minutes. While that rests, in a small bowl combine the rice vinegar, sugar, and salt. Fold into the rice and let the whole thing cool. Set aside.
Grab your salmon and gently combine with the soy sauce, Sriracha, sesame oil, vinegar, and lime. Feel free to add more Sriracha if you like your shit hot.
Now to assemble your super fabulous sushi burrito. Place the nori sheet rough side up on a bamboo mat or other sushi rolling surface. Wet your fingers, then spread rice evenly over the nori, leaving some space on the sides. You will NOT use all the rice—just enough for the thin-ish layer. Pile on the salmon, then a few slices of avocado, cucumber, and carrot. Sprinkle on the cilantro then CAREFULLY roll the burrito by lifting the end closest to you and using both hands to tuck. Wrap in parchment, slice, and enjoy your East-meets-Mexican meal.