It’s the new hot thing.
Like a sushi roll, but not cut. Just bigger and with two nori sheets, so I could make it appropriately burrito sized..
(Really, it is all about the homemade wasabi ginger mayo we made and the Shredded Brussels Slaw..)
- 2 nori sheets
- a big scoop of sushi rice, cooked and cooled
- a big scoop of mayo
- sprinkle of wasabi (I had powdered)
- a small amount of ginger, diced
- tiny splash of soy sauce
- sesame seeds
- stuffings – crab, avocado, carrot, and Shredded Brussels Slaw (or we used roasted eggplant for a veggie one)
Start with parchment paper. Then a nori sheet. Cover completely with sushi rice, a very thin layer, pressing down with your hands.
Mix the mayo, wasabi, ginger, and soy sauce together, until you get the right taste. Then spread generously on top of the rice. Top with a good sprinkle of sesame seeds on top and then pile on the toppings.
Take a second nori sheet, wet a half inch of one side with water and slide under a side of the sheet with rice on it. Press down and use the new sheet to roll over the burrito, squeezing together, sliding back towards you, and rolling the whole nori sheet over into a burrito shape. Wet the other end with water to seal.
Then wrap in parchment paper, rolling up the sides like a big tootsie roll, and cut in half so you can enjoy the beautifulness of it.
Why would we even cut it into sushi sized pieces?
This way you don’t have to share..