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Cremebrulee
Sushi burrito with crayfish
Burritos of nori-fish stuffed with sushi rice, cucumber, mango and crayfish.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Heat the rice vinegar in a saucepan and dissolve the salt and the sugar.
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Pour the mixture into the still hot rice and scoop. Leave on a plate to cool to room temperature.
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Meanwhile, halve the cucumber in the length, remove the seeds and cut lengthwise into thin strips.
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Peel the mango and cut into thin strips.
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Place a nori sheet on the sushi mat and cover evenly with a quarter of the rice.
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Leave 2 cm at the upper edge. Put in the middle of the rice some strips of cucumber, some mango and the crayfish.
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Divide the mayonnaise over the filling.
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Roll up the sushi with the help of the sushi mat. Make the rest of the burritos.
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Halve each burrito and serve.
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Nutrition
325Calories
Sodium20% DV480mg
Fat11% DV7g
Protein26% DV13g
Carbs17% DV51g
Fiber8% DV2g
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