The sushi burrito may hail from California, but you can still enjoy its badassery wherever you are. It’s a new twist on a classic food that has won over the stomachs of many. By making your own from the comfort of your home, you won’t ever have to leave your cave, which means devoting more of your precious time to wearing pajamas and watching Netflix.
Have doubts about eating sushi? Learn how to conquer your fear. And if not, let’s get on to the good stuff.
DIY Sushi Burrito
- Prep Time:15 minutes
- Cook Time:0 minutes
- Total Time:15 minutes
- 1 cup cooked rice
- 1 sheet seaweed
- ¼ avocado thinly sliced
- ¼ cup mango thinly sliced
- ⅛ lb raw fish (salmon, tuna, etc.) thinly sliced
- ¼ cup raw spinach
- or fillings of your choice
Lay seaweed sheet rough side up on the bamboo mat.
Dip rice paddle in water to prevent rice from sticking.
Evenly spread rice on the seaweed sheet.
Line up desired fillings. Don’t overdo it or the sushi burrito will not seal.
Roll bamboo mat away from body. Make sure the seaweed sheet makes contact with the rice to ensure sealing.
Wrap with parchment paper and twist the ends.
Slice diagonally and serve.