Sushiritto
Description
This sushi-and-burrito hybrid was invented back in 2008. The wrapper of rice and nori comes from sushi, while the filling—spicy and meaty—comes from the burrito. Hearty, delicious, and quite appealing.
Instructions
- 1
Step 1
Start by cooking the rice. Rinse the rice thoroughly and put it in a saucepan with the measured boiling water. Cook over medium heat until the water is absorbed. Then place a paper towel under the lid and cook for another 5 minutes on the lowest heat. Let cool until warm. Mix the rice vinegar with salt and sugar until fully dissolved. Pour the mixture into the saucepan with the rice and fold with a silicone spatula using cutting motions.
- 2
Step 2
In a saucepan, heat the oil and sauté the finely chopped onion and carrot until lightly golden.
- 3
Step 3
Add the ground meat and cook, stirring and breaking up the clumps, until crumbly.
- 4
Step 4
Then add the tomato paste and heat it through. Add a couple of tablespoons of water and simmer for 5 minutes. Add the spices and salt to taste.
- 5
Step 5
Add green peas and canned beans. Mix and cool.
- 6
Step 6
Place a sheet of nori on the mat. Moisten one edge with water and attach half of another nori sheet to it—the sushirrito is quite large. With wet hands, spread a layer of rice, leaving the attached half clean.
- 7
Step 7
Place a strip of minced meat with vegetables on top.
- 8
Step 8
In the middle of the mince, lay cream cheese in a strip. Place cucumber cut into strips on both sides, and chopped herbs on top.
- 9
Step 9
Roll tightly into a roll, moistening the outer edge of the nori and pressing it to seal the roll.
- 10
Step 10
Cut the finished rolls diagonally with a wet knife, wrap each half in paper or a napkin, and serve with sauces to taste – wasabi or ketchup.