Sushiritto

Sushi burrito

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Mexican meets Japanese in this healthy sushi burrito, using sushi ingredients - tuna, nori, rice, pickled ginger, and wasabi combined to resemble a wrap

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal313
fat11g
saturates2g
carbs33g
sugars4g
fibre5g
protein18g
salt0.7g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    Toss the cucumber and carrot matchsticks in the soy and leave to marinate.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

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    Rating: 4 out of 5.2 ratings
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