Filter
Reset
Sort ByRelevance
Steven Tipton
Sushi burrito
Wraps filled with sushi rice, cucumber, pointed pepper, avocado, rice vinegar, wasabi mayonnaise, beetroot and carrot.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
40 minMain dishtortelloni with ricotta and spinach, onions, olive oil, ham, garlic, Beef broth, dry white wine, cut leaf spinach, creme fraiche,spinach soup with tortelloni -
20 minMain dishBroccoli, fresh tortelli parmigiani, traditional olive oil, veal ester, unsalted butter, sundried tomatoes in oil, arugula Pesto,veal oysters with tortellini -
30 minMain dishfloury potatoes, farm smoke sausage, garlic, traditional olive oil, tomato cubes, sauerkraut, ground cayenne pepper,spicy sauerkraut with farm smoke sausage -
40 minMain dishchicken breast, raw ham, tomatoes, zucchini, garlic, olive oil, baby potatoes, dried rosemary,chicken with ham and potatoes from the oven
Nutrition
695Calories
Sodium18% DV425mg
Fat42% DV27g
Protein26% DV13g
Carbs32% DV96g
Fiber32% DV8g
Loved it