Sushi Burrito Boston Seaport Recipes

HOW TO MAKE A SUSHI BURRITO

Steps:

• Make rice. Rinse and drain the rice and place in a small pot on the stove with 1 cup water. Bring to a boil over high heat, and immediately cover, then simmer on low heat for 15 minutes. Turn heat off and do not open the lid. Let it sit for 10 minutes. Place it in a bowl and spread it out. Add the remaining ingredients, gently incorporating with a wood spoon, being careful not to break the rice. Rice is ready when it has cooled to body temperature.
• Attach two sheets of nori together wetting one inch of one side with water- keeping rough sides up. See photos. You will have one long sheet.
• Spread 1 cup sushi rice evenly all the way to the side edges, leaving about 1 inch in front. ( see photos).
• Spread rice with the chili paste.
• Layer carrots, avocado, kimchi ( drain it first) , ahi ( or alternative), cilantro and the creamy sauce if using, in the center of the rice. Gently roll it up, wetting the last inch of the nori ( with water) to seal. Place on a paper towel seam side down. Let sit one minute, then cut in half.
• If packing for lunch, wrap it up in a paper towel, then wrap in foil or plastic.

SUSHI BURRITOS

Steps:

• Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
• Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 1/2 tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
• Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.

SUSHI BURRITO

Steps:

• Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.
• Toss the cucumber and carrot matchsticks in the soy and leave to marinate.
• Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.
• Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.