Show All ItemsStep 1: Step 1: Gather The Needed Ingredients and MaterialsShow All Items All of the ingredients and materials in this basic Sushi roll can generally be found at your local super market. Use only fresh ingredients for best results!Ingredients List: 2 Cups short grain or medium grain rice 1/4 Cup rice vinegar 1 TSP Salt 1 Package roasted seaweed sheets 2 Carrots (whole) 1 Cucumber 1 Avocado Cream cheese (block form) Soy sauce (for dipping) Wasabi sauce (for use as a garnish **NOTE** Raw and cooked fish such as salmon or tuna can easily be added to this recipe to create a non-vegetarian sushi, HOWEVER, it is important to use sushi grade cuts of raw fish to avoid illness.Materials List: Cooking pot for preparing rice Large mixing bowl Rolling mat (bamboo sushi mats are available at specialty stores, but a thin, flexible, plastic sheet also works well) Small bowl Sharp, non-serrated knife Cutting board« PreviousNext »View All Steps DownloadSushi RllsSpicy SushiOnigiri SushiSushi TimeFood SushiBento TimeCalifornia Roll SushiCalifornia RollsSeaweed YoutubeForwardHow to make sushi without seaweed!

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stuff you can whip up in the blink of an eye, take to school or work with you, and cook on a budget. yet her food is never boring, uninspiring or bad for your body ! these guys are going to be a new picnic fav of mine. they’re so easy to make, just throw in whatever you have in the fridge. i followed rose’s recipe in using baked sweet potatoes and avocado, but changed it up a bit by adding purple cabbage for crunch, and mustard for that wasabi-like spiciness, instead of rose’s epic looking chickpea ‘tuna’ salad. wasabi can be difficult to find without a bunch of weird stuff, so i like using organic dijon mustard ( with like 4 or 5 ingredients only – no sugar, no oil, no crap ). normally you add sugar or something sweet to the sushi rice, but the sweet potatoes add enough sweetness, so all you need is some rice vinegar in the rice. about 150 g / 5.3 oz uncooked sushi rice 1 small or 0.5 large avocado, sliced a handful of purple cabbage, shredded

about 1-2 tbsp homemade mustard, or organic dijon mustard about 1-2 tbsp rice vinegar serve with light soy sauce or tamari, mixed with a litle bit of water – cook the rice according to the instructions on the package. let cool to room temperature. – bake the sweet potato whole with skin left on, in 200°C / 400°F for about 45-60 mins, until soft. – when the rice has cooled off, add the rice vinegar and mix thoroughly. – place a nori sheet on your bamboo mat ( or freestyle if you don’t have a mat ). cover the sheet completely with a thin layer of rice. – make a line of mustard in the middle of the nori, making sure the layer is thin. use as much mustard as you please. i like mine smothered in mustard, david not so much. – slice the sweet potato in thick wedges. place half of the sweet potato, avocado and shredded cabbage on the mustard line. you can fill it up quite a lot. – carefully and tightly roll the nori – when you reach the top, place another nori sheet just under the edge of the first one.

use your finger to moisten the edge with some water to make the nori sheets stick together. continue rolling, and repeat with the process to make another burrito. – roll the burritos in some wax paper held in place with some string, to make it easier to eat. plus, cute right ? – serve with tamari or light soy sauce. we like adding a bit of water to our soy sauce to make it not quite so salty. let me know if you try this one kiddos. i think i’m going to make them with brown rice and persimmon next time. and don’t forget to check out my girl rose’s youtube channel, and tell her i sent you. she’s a keeper ! p.s. make sure to never miss a post – follow me on bloglovin’ ! or do me solid and support me on patreon.Skin Rose18 InterestingInteresting CuisineTomato RosesDiy TomatoFruit GarnishGarnish GoodiesFood Garnish IdeasRose GarnishForward18 Interesting Food Decor Ideas - click on pic then scroll down for infoSometimes, a small cookie is enough to satisfy my food cravings.

Other times, I need something much, much more substantial. These are the times that call for a sushirrito. Part sushi, part burrito, these oblong packages of rice, fish, and guacamole bliss are my kind of comfort food. The original Sushirrito restaurant chain is in the Bay Area. As some of you already know, I live in Sacramento now, so where is a girl to go for her sushi burrito fix? At home, of course! My version of the sushi burrito is healthier, and it’s made with ingredients that you can easily find in your supermarket. Just cook some rice, chop up vegetables, grill chicken, make your guac, roll it all up, and you have a meal in about 40 minutes! I even made a video to show you how easy it is to make all of this. If grilled chicken is not your thing, feel free to add whatever protein you like. Grilled tofu is pretty awesome in these sushi burritos, too! By the way, these burritos are incredibly filling. Half of a burrito was all it took to get me full! If you like the video, be sure to share it with your friends or like it on YouTube!

Don’t forget to subscribe to my channel! Also, if you try this recipe, let me know how it goes by leaving a comment or sending me a message! Or take a photo of the food and tag me on Instagram so that I can give you a fist bump! Seeing your creations makes my day! 810 minPrep Time 30 minCook Time 40 minTotal Time Ingredients2 cups (325g) uncooked short-grain rice, or about 5 cups cooked rice3 to 4 TBS sushi seasoningpinch of kosher salt1 1/4 lbs (565g) chicken breastgenerous pinch of kosher salt1 tsp chili powder1 tsp cajun seasoning1/2 tsp granulated garlic1 TBS olive oil1 large avocado1 TBS lime juice1 garlic clove, minced1/2 TBS chopped cilantro2 TBS chopped red onion1/2 tsp kosher salt, add more as needed1 small red pepper, seeded and sliced1 carrot, peeled and cut to matchsticks1 persian cucumber, cut to matchsticks4 sheets of roasted sushi seaweed (nori) InstructionsCook rice according to package instructions. When rice is done, spread onto baking sheet to cool off.

You don't want to roll sushi with hot rice. Once it is cooled, about 15 minutes, pour into bowl and mix with sushi seasoning and a small pinch of salt.If your chicken breasts were thick like mine, slice them in half, horizontally. Sprinkle kosher salt, chili powder, cajun seasoning, and garlic on the chicken breasts. Heat olive oil in a pan over medium-high heat and cook chicken until they are no longer pink or a meat thermometer registers 165 degrees F (75 degrees C), about 8 minutes. Dish up chicken and let it rest before cutting into strips.Prep guacamole by mashing avocado and mixing with the rest of the guacamole ingredients. Take a sheet of roasted sushi seaweed, and lay the shinier side down. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Lay about 4 strips of chicken an inch away from one end of the seaweed. Spread guacamole and top with vegetables. Roll up sushi burrito. for sushi rolling technique. If you can't find sushi seasoning, use rice vinegar and add sugar and a tiny bit of salt to it.2.