Sushi burrito

Sushi burritos are versatile, let your mind be freed from the sushi etiquette and there will be no limit to your creations. Fill it with chicken, beef, pulled pork, a lot of greens, pickled or fresh vegetables, cheese, hummus, beans, sprouts, you name it. Make it Mexican or Indian style and drown it in a hot chili sauce. Or just fill it the same way you would your favourite maki. Either way, you’re left with a roll of deliciousness.

Instructions:

Make the sushi rice according to package directions. Mix mirin, sugar and salt, heat up and season the rice after it has been cooked. While the rice is cooking, peel and slice the avocado. Slice radishes and cut carrots and cucumbers into sticks. If you wish, you can quickly pickle the vegetables by mixing 1 part white vinegar, 2 parts sugar and 3 parts water, and marinating the vegetables in the liquid for a while. Use a glass jar and shake.

Now prepare the filling. Fry the cubed chicken and season with teriyaki sauce. Cut the crab sticks and salmon into strips. Flavour the natural cream cheese with wasabi paste, or use a flavoured cheese and omit the wasabi.

Place the nori sheet on a sushi roller. Wet your fingers and spread a layer of rice on the nori sheet leaving a few cm without on the top part. Place your combo of fillings on top of the rice. Teriyaki chicken works well with salad greens, pickled vegetables and flavoured cream cheese such as black pepper. Salmon and crab sticks are complemented by wasabi-cream cheese, avocado and cucumber. Sprinkle some sesame seeds on the rice also before rolling the sushi burrito. Roll the nori tightly, wet the top end of the sheet with your fingers to close it neatly. Wrap in parchment paper, cut in half and serve!