Burritos are stuffed full of stuffing, making them hefty and dense, while sushi is lovely, delicate morsels. Each is incredibly rewarding in and of itself, but now we combine the two!
Ingredients
Rice
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
Filling
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
Step 1
WASH AND COOK THE RICE
Drain the rice after washing it in water until the water is nearly clear, and then put it in a saucepan with 275ml of water. Boiling is followed by lowering the heat, covering the pan, and simmering for 15 minutes. Then, turn off the heat, but keep the lid on for a further five minutes of steaming.
Step 2
SEASON AND COOL THE RICE
Vinegar, sugar, and half a teaspoon of salt are added to a small hot saucepan. Pour the sugar into a bowl, dissolve it, then add the sesame seeds and cooked rice. Gently whisk. To cool, spread the rice out on a baking sheet coated with foil.
Step 3
PREP THE FILLING
Continue peeling the cucumber and carrot until you have strips. The avocado should be peeled, stoned, and sliced thin. Combine the crab, mayonnaise, and red pepper flakes. The salmon fillet should be cut into long, 1/2 cm-thick strips.
Step 4
NORI SHEET AND LAYER
Lay down a complete sheet of nori and cover your sushi mat with a piece of cling film. Sushi rice should be spread thinly over the nori. At a 90° angle to the side, you will eventually roll from, place the carrot strips on top of the rice. With the cucumber strips, follow the same procedure. Next, a strip of crab flesh spread along the entire width of the nori sheet. Place the salmon and avocado on top of the crab.
Step 5
EXTRA SHEET AND ROLL
At the end of the strips of carrot and cucumber, lightly dampen a second nori sheet, and place a third of it underneath the previously filled sheet. Roll the nori up around the fillings using the mat. Utilizing the mat, compress the roll. Just enough chilling should be done to allow everything to set up slightly before wrapping in foil or baking paper and slicing in half.
