It sounds cliché, but sometimes the best ideas are the simplest ones. Case in point: Sushi Burritos!
So what is a Sushi Burrito anyway? It’s basically an uncut sushi roll stuffed more generously and with a little less finesse. That’s the great thing about these…anyone can make them–no precision necessary!
I’m a huge fan of sashimi and poke, but the hubby isn’t, so unagi is a great ingredient to use here if you don’t prefer raw fish. This sweet and salty broiled eel is glazed with a teriyaki-like sauce, and best of all, you can buy it in stores in the frozen section already pre-made.
This burrito has very few ingredients, but each is packed with flavor from the sea. Seaweed salad adds a nice sweetness and crunch while ikura, or salmon roe, lends a salty richness. To hold everything together, there’s a crisp, briny sheet of nori.
As great as this combination is, feel free to play around with the ingredients! I like to choose at least 3 different fillings, with taste, texture and color in mind. For easy serving, wrap these up in parchment and enjoy with your favorite Japanese tea!
Makes 2 burritos.
|- 2 cups of seasoned sushi rice|
|- 1 unagi, baked in a 400 degree F oven for 10 minutes, then cut into 3″ x 1″ strips|
|- 1/4 cup seaweed salad|
|- 1/2 cup purple cabbage, shredded|
|- 2 Tbsp salmon roe|
|- 2 sheets nori (I used Yamamotoyama’s Kiku Ariake)|
1. Place a sheet of nori shiny side down on a work-surface. With wetted hands, distribute 1 cup of rice evenly on the sheet, leaving a 1/2″ border on the bottom and a 1″ border on the top.
2. Place 2-3 strips of unagi in the center of the rice, then top with 2 Tbsp of seaweed salad, 1/4 cup shredded purple cabbage and 1 Tbsp of salmon roe. Lightly dab the top 1″ border with some water.
3. To create the burrito, take the bottom edge of the nori and gently flip upwards, using your other fingers to keep the fillings tucked in. To seal, flip the Burrito over seam side down.
4. For easy serving, wrap the burrito in a large sheet of parchment paper