Combine two of your favorite foods in one delectable meal
Filling and delicious, it’s no surprise this ingenious fusion of cuisines is a contemporary favorite. Skip the line at your local sushirrito spot and try our DIY recipe instead. This homemade sushi burrito is perfect for workday lunches.
First, make pickled onions. Combine two teaspoons sugar, ½ teaspoon salt, ¼ cup apple cider vinegar, and ½ cup water to a mid-sized bowl, stirring thoroughly. Slice ½ of a red onion into fine strips. Add to the liquid base and let sit for 20 minutes.
Now it’s time to make unagi sauce, which adds a savory element to the dish. Heat ¼ cup soy sauce over the stove, adding pinches of sugar to taste and ¼ cup mirin (a traditional Japanese condiment resembling sake). Simmer three to five minutes until the sauce thickens.
To roll the sushi burrito, moisten two nori sheets and “glue” together from the edge to seal. Knead sushi rice atop the layer of dried seaweed, sprinkling black sesame seeds on top. Add diced salmon; store-bought or home-cooked salmon is fine for this recipe, just be sure to dice the raw fish into digestible portions. Slice avocado, placing atop the fish. Next, add cucumber spears and pickled onions. Don’t be afraid to experiment with toppings–here we use chopped cilantro and potato chips for a unique, delicious twist on the classic. Once you’ve settled on your toppings, add a pinch of furikake and the unagi sauce to satisfy your umami taste buds.
Use a bamboo roller to roll the sushi into a burrito shape. Rather than eating from the top down as you would a traditional burrito, try cutting this sushirrito in half—the nori holds the ingredients together, and the combination of rice and salmon can be very filling. Sauce lovers rejoice: when divided in half, it’s also easier to dip the sushi burrito in unagi sauce as you would with a burrito and salsa.
There you have it—two of your favorite foods in one scrumptious serving.