Sushi Burrito

Name: Sushi Burrito
Ingredients: PICKLED RED ONIONS; 1/8 cup apple cider vinegar; 1 teaspoon sugar; 1/4 teaspoon salt; 1/4 red onion, thinly sliced; UNAGI SAUCE; 1/4 cup soy sauce; 1/4 cup mirin; 1/8 cup sugar; BURRITOS; 1/2 cup cooked sushi rice, at room temperature; 1/2 teaspoon black sesame seeds; 2 sheets nori (7 1/2 in. by 8 in. each); 4 ounces salmon or ahi tuna, cut into 1/2-in. dice; 1/4 peeled cucumber, cut lengthwise into 1/2-in.-thick spears; 1/4 avocado, cut into 1/2-in.-thick wedges; 1/4 cup potato chips; 1/4 cup chopped cilantro; Furikake* (Japanese sesame and seaweed blend, optional), for sprinkling

19 ingredients

6 steps

Ingredients

PICKLED RED ONIONS
1/8 cup apple cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 red onion, thinly sliced
UNAGI SAUCE
1/4 cup soy sauce
1/4 cup mirin
1/8 cup sugar
BURRITOS
1/2 cup cooked sushi rice, at room temperature
1/2 teaspoon black sesame seeds
2 sheets nori (7 1/2 in. by 8 in. each)
4 ounces salmon or ahi tuna, cut into 1/2-in. dice
1/4 peeled cucumber, cut lengthwise into 1/2-in.-thick spears
1/4 avocado, cut into 1/2-in.-thick wedges
1/4 cup potato chips
1/4 cup chopped cilantro
Furikake* (Japanese sesame and seaweed blend, optional), for sprinkling

Directions

1

Make onions: Combine vinegar, sugar, and salt in a small bowl with 1/2 cup water, then whisk until sugar is dissolved. Add onions and let sit 20 minutes.
2

Make sauce: Bring all ingredients to a boil in a small saucepan, then simmer for a few minutes until slightly thickened. Let cool.
3

Spread cooked rice on a baking sheet, then sprinkle with sesame seeds. Arrange a bamboo mat on a work surface with narrow end toward you. Lay one sheet nori, wide end toward you, on a bamboo mat. Moisten the far edge and lay second nori sheet on top of first; press to seal. Using wet hand, spread rice in a thin layer over just the first sheet of nori to cover it completely. Arrange salmon dice in a horizontal row about 1/3 way down first nori sheet and all the way to edges, then layer cucumbers and avocado on top. Drizzle with unagi sauce and sprinkle with potato chips, cilantro, and a sprinkle of furikake.
4

Using bamboo mat, roll filled nori into a tight roll about 3 in. thick. Continue rolling onto second nori sheet until burrito is covered with second sheet (this will help seal in moisture).
5

Wrap burrito in parchment paper to help hold it together, cut in half, and serve with remaining unagi sauce.
6

*Find in the international aisle of well-stocked grocery stores or at Asian markets.