Ingredients:

  • 2 cups Short-grain Japanese Rice (Sushi Rice)
  • 2 cups Cold Water
  • 1/2 cup Rice Vinegar
  • 3 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1 lb Sushi-grade Tuna or Salmon, diced
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Sriracha
  • 1 tsp Fresh Lime Juice
  • 1 large English Cucumber, julienned
  • 2 medium Avocados, thinly sliced
  • 1 cup Shredded Carrot
  • 4 sheets Nori Seaweed (full size)
  • 4 Tbsp Mayonnaise (Kewpie preferred)
  • 1/4 cup Toasted Sesame Seeds (mixed)

Instructions:

  1. Rinse rice until water runs clear. Cook according to rice cooker or stovetop directions.
  2. While rice cooks, gently heat rice vinegar, sugar, and salt until dissolved. Do not boil. Set aside to cool slightly.
  3. Transfer hot, cooked rice to a wide, non-metal bowl. Slowly drizzle the seasoning mixture over the rice while gently cutting and folding with a paddle (do not mash). Fan rice until it reaches room temperature.
  4. In a separate bowl, gently toss the diced fish with soy sauce, sesame oil, Sriracha, and lime juice. Marinate for 10 minutes.
  5. Slice avocado and julienne cucumber and carrot.
  6. Set up assembly station. Place one sheet of nori shiny-side down. Wet hands slightly in vinegared water ('tezu'). Spread about 1 cup of seasoned rice evenly over the bottom two-thirds of the nori, leaving a 1-inch border at the top edge bare.
  7. Arrange a line of marinated protein down the centre of the rice, followed by parallel lines of avocado, cucumber, and carrot strips. Drizzle lightly with mayonnaise.
  8. Fold the bottom edge of the nori up and over the filling. Tuck the edge tightly under the ingredients. Fold in the left and right sides. Then, tightly roll the remainder away from you, wetting the top bare edge slightly to seal the wrap firmly.
  9. Roll the assembled burrito gently in the toasted sesame seeds for external texture. Slice carefully in half diagonally using a very sharp, damp knife. Serve immediately.