Sushi Burrito

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
2. Combine the rice and 2 1/2 cups of water in a rice cooker. Cook until done. If you don’t have a rice cooker, you can use a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 18-20 minutes.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. This is your sushi vinegar.
4. Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar mixture with a wooden spatula or rice paddle. Spread the rice out to cool.
5. Lay a nori sheet on a clean bamboo sushi mat, shiny side down. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
6. Arrange the fish slices, avocado slices, cucumber juliennes, and a little bit of pickled ginger in the center of the rice.
7. If you like spicy flavors, mix the mayonnaise with the wasabi and drizzle over the fillings.
8. Lift the bamboo mat with your thumbs and start rolling the nori over the fillings, pressing gently to keep it tight. Continue to roll and shape until the end of the nori seals the roll. Use a bit of water on your fingers to seal the nori edge.
9. To serve, slice the sushi burrito in half. Sprinkle with sesame seeds and serve with soy sauce and any extra wasabi or pickled ginger on the side. Enjoy immediately for best flavor.