The sushi burrito is something of an enigma to me. Because it looked like a futo maki roll that wasn't sliced into individual pieces. When I was in university, I made an uncut sushi roll as part of my brown bag lunch. It became a mess to eat when the filling kept squeezing out of the bottom everytime I took a bite. Since then I never thought of trying to make it again. But now that the sushi burrito has become popular, I decided to try my hand at it again but this time wrapping the burrito so that it won't leak everywhere.
The techniques in this recipe follow the same techniques found in making Maki Sushi. The difference here really is that you don't slice it up and you wrap it in parchment paper. You can choose whatever toppings you like, just keep in mind not to overfill it. In the picture above, the burrito is topped with salmon, hamachi, masago, cucumber, avocado, surimi, lettuce, green onion and spicy sauce.
- Step 1
On a nori sheet, press the sushi rice to completely cover the entire sheet.
- Step 2
Place whatever toppings you like on the bottom two-thirds of the sheet of rice.
- Step 3
Tightly roll using a bamboo mat. Then wrap it in parchment paper and twist both ends to seal. Slice the wrapped roll halfway at a bias.