Sushi burrito with crayfish

Name: sushi burrito with crayfish
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Japanese
Ingredients: 200 g Sushi rice; 3 el rice vinegar; tl salt; tl granulated sugar; cucumber; ready to eat mango; 4 Sushi nori sheet; 200 g fresh crayfish; 2 el mayonnaise

Burritos of nori-fish stuffed with sushi rice, cucumber, mango and crayfish.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Heat the rice vinegar in a saucepan and dissolve the salt and the sugar.
Pour the mixture into the still hot rice and scoop. Leave on a plate to cool to room temperature.
Meanwhile, halve the cucumber in the length, remove the seeds and cut lengthwise into thin strips.
Peel the mango and cut into thin strips.
Place a nori sheet on the sushi mat and cover evenly with a quarter of the rice.
Leave 2 cm at the upper edge. Put in the middle of the rice some strips of cucumber, some mango and the crayfish.
Divide the mayonnaise over the filling.
Roll up the sushi with the help of the sushi mat. Make the rest of the burritos.
Halve each burrito and serve.