Easy for All
Crab Sushi Burrito
A Bit Advanced
This Japanese-Californian fusion dish a better way to eat more sushi with less the effort to make it!
1.5 cups cooked sushi rice
4 teaspoons sushi vinegar
4 ounces imitation crab
1 tablespoon sriracha mayo
1 teaspoon sesame oil
2 teaspoons ponzu sauce
1 sheet seaweed
1 teaspoon sesame seeds
1 ounce shredded cabbage
2 ounces oshinko; cut in matchsticks
Season rice with sushi vinegar and mix to combine.
In a medium bowl, cut crab sticks into bite-sized pieces and shred using hands.
Mix sriracha mayo and sesame oil with crab.
Mash 1/2 of the avocado with ponzu sauce; slice the other half of the avocado.
Place the seaweed on a large working surface, rough side facing down. Dip hands in cold water and press seasoned rice onto the seaweed into a thin, even layer.
Sprinkle rice with sesame seeds and top with an even layer mashed avocado.
Place shredded cabbage, oshinko sticks, imitation crab, and sliced avocado on one-half of the seaweed and rice.
Use your hands to roll the sushi burrito so that all the filling stays in and the end of the seaweed seals with the other end.
Transfer to a large sheet of parchment paper and roll it up. Slice in half and serve.
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