Enjoy the flavors of sushi in a convenient burrito form, packed with healthy vegetables and seasoned rice. This fusion dish is quick to prepare and perfect for a satisfying meal on the go.
Ingredients: 2 nori seaweed sheets. 1 cup cooked sushi rice. 1/2 avocado, sliced. 1/2 cucumber, julienned. 1/2 carrot, julienned. 1/4 red bell pepper, thinly sliced. 1/4 cup shredded purple cabbage. 2 tablespoons rice vinegar. 1 tablespoon sesame seeds. 2 tablespoons low-sodium soy sauce. 1 teaspoon wasabi paste. 1 teaspoon honey or agave syrup. 1/2 teaspoon grated ginger. 1 cup mixed salad greens.
Instructions: Toast the sesame seeds and mix them with cooked sushi rice in a bowl. Put one sheet of nori on a flat surface. Leave a border around the edges of the nori sheet as you spread half of the rice mixture on it. On top of the rice, put the cabbage, bell pepper, avocado, carrot, cucumber, and salad greens. Add a glaze made of soy sauce, wasabi paste, honey, and grated ginger. You can use a sushi mat or parchment paper to help you roll the nori sheet tightly into a burrito shape. Do it again with the second sheet of nori and the rest of the ingredients. Cut each sushi burrito in half across the middle, and serve right away.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ca Expanded Learning
