Sushi Burrito

Sushi Burrito once Japanese Rice Vinegar, Medium Grain Rice, Japanese Mayonnaise, Sriracha Sauce, Roasted Sesame Oil, open Lemon Juice, Nori, Water, Mche Rosettes, Carrots, Scallions, Red unease Pepper, Cucumber, Daikon Radish, Red Cabbage, Pineapple, Fish, Soy Sauce, Pickled Ginger, Wasabi

The ingredient of Sushi Burrito

• 1 packet japanese rice vinegar powder
• medium grain rice 4 5 cups premium grade japanese cooked
• 1 3 cup japanese mayonnaise
• 3 teaspoons sriracha sauce
• 1 teaspoon roasted sesame oil
• 1 teaspoon vivacious lemon juice
• 1 package nori you will use 8 10 sheets
• 1 bowl water used to link join the nori sheets together
• 3 cups mu00e2che rosettes or shredded green leaf lettuce
• 2 carrots julienned or shredded
• 5 scallions
• 1 2 red bell pepper cut into strips
• 1 cucumber large julienned or shredded
• 1 daikon radish sliced
• 1 cup red cabbage shredded
• 5 pineapple strips
• 6 ounces fish sushi grade tuna salmon or yellowtail or whatever you deficiency dearth to use
• soy sauce
• pickled ginger japanese
• wasabi powdered horseradish

The Instruction of sushi burrito

• place your warm cooked rice into the bowl of your kitchenaidu00ae stand mixer fitted with the flat beater sprinkle in half of the powdered sushi flavoring and mix together on a medium speed 4 or 6 for a minute or two taste and add more powdered sushi flavoring if desired
• use the chefu2019s knife from your kitchenaidu00ae 7pc professional series cutlery set to cut your fish working on a clean flat cutting board surface slice your sushi grade fish against the grain in one swift motion and at a slight angle slice your fish into long strips or any size strips and set aside
• using a small mixing bowl mix together the japanese mayonnaise sriracha sesame oil and fresh lemon juice to create the spicy mayonnaise
• place a bamboo rolling mat in the center of a clean flat work surface place two nori sheets on the bamboo mat and connect the two sheets with just a dab of water starting with about a 1 2 cup of seasoned sushi rice cover the bottom sheet of nori with the rice leaving the top sheet of nori free from any ingredients this will make rolling up the sushi burrito easier spread the rice evenly over the bottom sheet of nori with your fingers then sprinkle roasted sesame seeds over the top of the rice if desired
• spread some spicy mayonnaise on top of the rice layer and then start to lay in your fresh veggies fruit and sushi grade fish the order doesnu2019t really matter but i like to place the sliced pineapple strips and sushi grade fish last then using the bamboo mat on the end closest to you roll from the bottom up and over the ingredients like youu2019re rolling a sleeping bag pressing down gently but firmly to make the fillings stay in as you continue to roll pull the mat up and straighten it so that it doesnu2019t get caught in the roll continue until you have completed the burrito and continue rolling to close it completely squeeze together gently again one last time to ensure that the roll is secure
• slice in half and serve with soy sauce japanese pickled ginger and wasabi if desired

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