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Steven Tipton
Sushi burrito
Wraps filled with sushi rice, cucumber, pointed pepper, avocado, rice vinegar, wasabi mayonnaise, beetroot and carrot.
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Ingredients
Directions
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Bring the sushi rice with the water and possibly salt to the boil, reduce the heat and leave to cook for 10 minutes with the lid on the pan.
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Turn off the heat and leave the rice with the lid on the pan for another 15 minutes.
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In the meantime, cut the cucumber lengthwise into 4 equal bars and halve them.
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Cut the pointed bell in half lengthwise, remove the stem set and seeds and cut the bell pepper into 8 long strips.
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Halve the avocado halfway in half, remove the kernel and scoop out the flesh with a spoon. Cut the flesh into long strips.
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Stir the rice vinegar through the rice. Divide the rice with the convex side of a spoon dipped in water evenly over the tortilla wraps.
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Brush the rice with the wasabi mayonnaise and juxtapose the cucumber, paprika, avocado, beetroot julienne and carrot julienne.
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Roll up the tortillas as tight as possible. Cut them and serve.
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Nutrition
695Calories
Sodium18% DV425mg
Fat42% DV27g
Protein26% DV13g
Carbs32% DV96g
Fiber32% DV8g
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