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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
- 
                                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.
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Nutrition
                                325Calories
                            
                            
                                Sodium20% DV480mg
                            
                            
                                Fat11% DV7g
                            
                            
                                Protein26% DV13g
                            
                            
                                Carbs17% DV51g
                            
                            
                                Fiber8% DV2g
                            
                        
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