The Sushi Burrito, or nori burrito, or nori warp sandwich, is a fusion dish that combines Japanese sushi with Mexican (or Tex-Mex) burrito.
San Francisco is the birthplace of this new culinary mash-up.
A combination of rice and fillings wrapped burrito-style in a nori sheet.
The nori seaweed can be used immediately or quickly toasted over a high flame on the stovetop.
Warm gohan rice is spread over about three-quarters of it, then add the fillings, ideally spreadable (like avocado or sauces or cheese) at the bottom and more compact (like jicama or cucumber or fish or meat) on top.
My two versions are:
– grilled tofu, soy sauce, shrimp, and cabbage
– tuna, soy sauce, avocado, and salad.
But you can get creative as you wish….
The resemblance to a type of Japanese sushi is remarkable:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 2 pieces
- Cooking methods: No cooking
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients
- 2 sheets nori seaweed
- 100 g uruchimai rice
- 2 tablespoons rice vinegar
- 1 block tofu
- to taste soy sauce
- to taste savoy cabbage (thinly sliced)
- to taste canned tuna
- 1 avocado
- 10 shrimp (boiled)
- to taste salt
Steps
Prepare the gohan rice: carefully wash the rice up to 10 times until the washing water is clean and clear. Let the washed rice dry in a colander for 15 minutes.
Add water, cover with a lid, and bring to a boil; as soon as the water boils, lower the heat to the minimum and, without lifting the lid, cook for 15 minutes.
Transfer the rice to a large bowl, lightly salt it, add the rice vinegar, and mix until it is lukewarm.
Cover the work surface with cling film, then place a nori seaweed with the rough side facing up.
Spread the rice and then the other ingredients starting with the sauce (I grilled the tofu and then sliced it).
Fold the side edges, pressing down slightly to keep them folded.
Then, starting from the end closest to the filling, tightly roll the nori sheet over the filling (and onto itself) until you reach the other side.
You can use a bamboo mat to ensure a tight roll.
Once rolled, place it off-center on a large piece of cling film or parchment paper or foil, roll it up, and refrigerate for at least an hour.
Finally, cut diagonally.
Do you like fusion cuisine? Discover the Italo-Japanese one…
