Sushi Burrito

QUICK & EASY SUSHI RICE

We like to save time and start with frozen jasmine rice to make this quick and easy sushi rice with sugar, salt and rice wine vinegar.​

1. Cook 2 cups frozen jasmine rice, according to package instructions.
2. When rice is done, quickly transfer to a large bowl and add 1 Tbsp rice wine vinegar, 1/2 tsp sugar and a pinch of salt. Use a rice paddle or flat spatula to gently toss until rice is evenly coated with seasoning, and presto! Your sushi rice is ready to go.

BURRITO PREP

1. For each burrito, lay two sheets of Gimme Sushi Nori flat on a large cutting board, rough side up. (Sushi nori has two sides, shiny and rough). ​
2. Fill a small bowl with water. Connect your two sheets by moistening the edge of the first sheet with water (think of sealing an envelope), and then slightly overlap the edge of the second nori sheet, forming one long piece of nori. ​
3. Place the nori with the long side vertically in front of you. Add half the rice on the bottom half of your sushi nori, carefully spreading the rice to create an even layer. Dip your fingers in the water bowl to keep rice from sticking to your hands. ​
4. Spread a thin layer of sriracha mayo on the rice.​
5. Add bell peppers, cucumber and avocado. Place veggies longwise in the middle of your rice.​
6. Roll up your burrito! Start to roll from the bottom where you’ve placed the rice and veggies. Slowly roll up, while keeping a tight roll to ensure your veggies stay in place.​
7. Once you reach the end, moisten the edge of your nori to seal your burrito. Repeat steps above for the second burrito. If desired, cut burrito in half. *Gimme tip* Moisten the blade of a chef's knife to create a clean cut.​
8. Serve with optional garnishes such as lime wedges, cilantro and toasted sesame seeds.

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