Sushiritto… Love-from-the-First-Sight-itto ❤

IMG_7071I absolutely adore sushi, the more the better. Therefore when I first saw a picture of sushiritto somewhere in social media all I could say with my charmed eyes and drooling was ‘Heaven…’. Like a kid looking on a huge birthday cake.

If you are not familiar with this recent food mash-up (well recent..it started 2013, so that is like a life ago in foodies’ world) – what you get is a sushi roll but in a size of the burrito. Some sushirittos actually have parts of both dishes in them – like salmon and jalapeño topped with veggies and some Mexican sauce and corn, for instance. I personally did not get that far yet and I simply appreciate the size and benefits of this jumbo sushi.

Firstly, it is very easy and reasonably quick to make.

Secondly, you will not mess it up by the absence of super-sharp knife like I do with usual sushi rolls (Seriously, is any knife ever good enough for making sushi rolls?).

Third, it is healthy. The only ‘not-great’ part of it is white sushi rice, however, if you look at it – there is not much rice comparing to a number of toppings at all, what also makes it better than sushi.

And finally, it is a great lunch to take with you to work or for a picnic this summer. Just get a sachet of soy sauce ready and enjoy.

So here you can find my sushiritto recipe, cooked, tried and very much enjoyed. You can also see some  inspiring pictures of sushi-burritos I found in social media. Don’t be afraid to experiment, that’s what food mash-ups are for.

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Ingredients: 

1 Nori sheetIMG_6997

1/3 cooked and cooled sushi rice

Wasabi (if you like it hot)Sliced:

Cucumber

Carrot

Red Cabbage

Avocado

Salmon (use freshest sashimi salmon sprinkled with lime juice and some soy sauce for best taste), on my pictures you can see smoked sliced salmon which worked great too.

 

  1. Place a nori sheet as you do for making rolls. Shiny side looks down, nori placed on the sushi mat . You will place ingredients parallel to the nori linesIMG_6998
  2. Put a thin layer of cooked rice on top leaving some space – about 1 cm on top of the sheet and 1 cm from both left and right side if you want a ‘closed’ rollIMG_6999
  3. Put the ingredients, be careful not to over-stuff otherwise you will not be able to roll itIMG_7001IMG_7002
  4. Using the mat- roll the roll… from down side to the top, so the top 1 cm of nori meets the ‘down’ side of the roll and seals them together. Use few drops of water to seal it properly IMG_7003
  5. Now, using few drops of water, you can seal the sides, both if you prefer to cut sushiritto in two halves or just one to leave it this big. IMG_7005
  6. Cut it into halves, wrap in some  paper and Enjoy!

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