With the sushiritto being all the rage on Instagram (bye, avocado toast), it’s hard not to wonder if it’s a secret menu item from Chipotle. Unfortunately, the sushiritto is not a hidden Chipotle special, and can actually be quite hard to find if you don’t live in a big city.
If you want to hop on the sushiritto band wagon, but have a fear of touching raw fish, then use this foolproof way to be trendy in the comfort of your own home (or dorm). You can use your leftover fish entree, or buy fish pre-cooked from the grocery store to add into your sushiritto. Say hello to easy and fancy living sans the raw fish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 3 sushirittos
Place rice vinegar and rice in a bowl and combine. Set mixture aside.
Cut the avocado in half and carefully remove the pit of the avocado. Slice it into thick slices.
Cut the ends off of the cucumber.
Peel the cucumber or leave the skin on (no judgement).
Cut the cucumber in half vertically. Take a spoon and remove the seeds from the cucumber.
Now slice the cucumber into desired thickness. We recommend slicing it thin.
Wrap your bamboo mat in plastic wrap.
Place the seaweed onto the wrapped bamboo mat.
Place 2/3 cup (or little more) of the brown rice mixture onto the seaweed and spread it, be sure to press it onto the seaweed.
Place all of the ingredients previously set aside, and the pre-made salmon onto the seaweed. Make sure to line it up in a horizontal fashion.
Roll the sushiritto enough to cover the filling and press firmly (roll again as needed).
You can choose to slice it or eat it as it is. If slicing we recommend a serrated knife.
Repeat steps 9-12 to make two more.