Japanese Sushi Burrito with Fresh Fish

Ingredients

• 2 cups sushi rice, cooked
• 1 cup rice vinegar
• 4 nori sheets
• 1 pound fresh sushi-grade fish, thinly sliced
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 cup carrot, shredded

• 1 cup soy sauce
• 1 tablespoon wasabi paste
• 1 tablespoon pickled ginger, minced

Method

1. 01
   Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
2. 02
   While the rice is still warm, mix it with rice vinegar and allow it to cool to room temperature.
3. 03
   Lay a nori sheet on a bamboo sushi mat, shiny side down.
4. 04
   Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. 05
   Arrange slices of fish, avocado, cucumber, and carrot on top of the rice.
6. 06
   Using the bamboo mat, carefully roll the nori over the fillings, pressing gently to form a tight burrito shape.
7. 07
   Seal the edge of the nori with a bit of water.
8. 08
   Repeat the process with the remaining nori sheets and fillings.
9. 09
   In a small bowl, mix soy sauce, wasabi paste, and minced pickled ginger to make the sauce.
10. 10
    Slice each sushi burrito in half and serve with the sauce on the side.