Recipe Sushi burrito


Sushi burrito

  • 150 g sushi rice
  • 2 tsp rice wine vinegar
  • ½ cucumber (cut into matchsticks)
  • 1 carrot (cut into matchsticks)
  • 1 tbsp soy sauce
  • 4 nori sheets
  • 2 tsp wasabi paste
  • 50 g pickled ginger (finely chopped)
  • 1 lime (juiced)
  • 2 very ripe avocados (halved, stoned, peeled and sliced)
  • 200 g sushi grade tuna steak (sliced)
  • small pack coriander (leaves picked)
  1. STEP 1
  2. Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.
  3. STEP 2
  4. Toss the cucumber and carrot matchsticks in the soy and leave to marinate.
  5. STEP 3
  6. Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.
  7. STEP 4
  8. Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.