Ingredients:

  • 2 cups Short-grain Japanese sushi rice
  • 2 cups Cold water
  • 1/4 cup Rice vinegar (unseasoned)
  • 2 Tbsp Granulated sugar
  • 1 tsp Fine sea salt
  • 1/2 cup Good quality Mayonnaise (Kewpie preferred)
  • 2 Tbsp Sriracha or chili garlic sauce
  • 1 tsp Soy sauce or Tamari
  • 1 tsp Sesame oil, toasted
  • 4 sheets Nori seaweed (full size)
  • 8 oz Sushi-grade salmon, thinly sliced
  • 1 large Hass avocado, thinly sliced
  • 1 cup Shredded purple cabbage
  • 4 Tbsp Toasted sesame seeds

Instructions:

  1. Rinse the sushi rice thoroughly under cold running water until the water runs completely clear. Drain well.
  2. Cook the rice according to the cooker instructions or using the absorption method (2 cups rice to 2 cups water).
  3. While rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan until dissolved. Do not boil. Let cool slightly.
  4. Once cooked, immediately transfer the hot rice to a large, shallow bowl. Pour the vinegar mixture evenly over the rice.
  5. Using a cutting/slicing motion (avoid mashing), gently fold the seasoning into the rice. Fan the rice while folding until it reaches room temperature. Cover with a damp cloth.
  6. Prepare the Umami Sauce: Whisk together the mayonnaise, sriracha, soy sauce, and sesame oil in a small bowl.
  7. Slice all fillings (salmon, avocado, cabbage) into long, thin, uniform strips.
  8. Lay a sheet of nori, shiny side down, onto a clean work surface. Spread approximately 3/4 cup of the prepared sushi rice evenly over the bottom two-thirds of the nori sheet, leaving a 1-inch border clear along the top edge.
  9. Arrange a horizontal line of fillings (salmon, avocado, cabbage) across the centre of the rice. Drizzle a small amount of the Umami Sauce directly over the fillings.
  10. Moisten the bare 1-inch edge of the nori lightly with water. Tightly fold the bottom edge of the nori up and over the fillings, tucking it in firmly to create a sealed cylinder base.
  11. Continue rolling tightly, pulling slightly back on the exposed rice edge as you go, until you reach the top moistened edge. Seal the final seam completely.
  12. Wrap the finished Sushi Burrito Wrap tightly in plastic wrap or parchment paper for 5 minutes to help it set. Slice in half diagonally before serving.