THE SUSHIRRITO

It’s part sushi, part burrito. It’s the sushirrito. Discover this hot new food trend and try it at home.

Serves 4

INGREDIENTS

3 tbsp rice vinegar

1 tbsp sugar

1 tsp salt

1 cup sushi rice, cooked, still hot

4 sheets nori

Black sesame seeds

1 carrot, sliced in ribbons

½ cucumber, sliced in ribbons

¼ cup mayonnaise

200g salmon, sliced into 2cm thick strips
1 avocado, peeled and sliced lengthways

Handful coriander, chopped

METHOD

Combine rice vinegar, sugar and salt. Mix into the cooked rice.

Transfer the rice to a container and spread it out into a thin layer. Set aside to cool.

To assemble, place 2 sheets of nori next to each other on a sushi mat with the sides overlapping by 5 cm. (If you don’t have a mat, use a tea towel covered in cling film.)

Scatter the sesame seeds over the nori. Cover the nori and seeds with the cooled rice. Press it down to flatten and stick.

Top with the ribbons of carrot and cucumber. Spread with mayonnaise. Arrange salmon and avo slices down the middle. Sprinkle with the coriander.

Roll up the nori and wrap the roll in cling film. Let it set for 10–20 minutes.

Cut the sushirritos in half and serve with soy sauce and wasabi.

*Recipe courtesy of MyKitchen Magazine

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