Sushi burrito

Name: sushi burrito
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Sushi rice; 350 ml water; cucumber; 1 red pointed pepper; 1 avocado; 50 ml rice vinegar Japanese rice vinegar; 4 large tortilla wrap Ø 25 cm; 4 el wasabi mayonnaise; 150 g beetroot julienne; 150 g carrot julienne

Wraps filled with sushi rice, cucumber, pointed pepper, avocado, rice vinegar, wasabi mayonnaise, beetroot and carrot.

Ingredients

Directions

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.
Turn off the heat and leave the rice with the lid on the pan for another 15 minutes.
In the meantime, cut the cucumber lengthwise into 4 equal bars and halve them.
Cut the pointed bell in half lengthwise, remove the stem set and seeds and cut the bell pepper into 8 long strips.
Halve the avocado halfway in half, remove the kernel and scoop out the flesh with a spoon. Cut the flesh into long strips.
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.
Brush the rice with the wasabi mayonnaise and juxtapose the cucumber, paprika, avocado, beetroot julienne and carrot julienne.
Roll up the tortillas as tight as possible. Cut them and serve.