Sushi burrito Recipe Gluten-free and dairy-free (casein-free).

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ORGANIC INGREDIENTS

Rice:

• 1 cup uncooked sushi rice
• 30 ml (2 tbsp) rice vinegar
• 5 ml (1 tsp) sugar
• 1,25 ml (1/4 tsp) salt

Mayonnaise:

• 125 g (1/2 cup) mayonnaise
• 5 ml (1 tsp) maple syrup
• 1,25 ml (1/4 tsp) sesame oil
• Sriracha sauce, to taste

Filling:

• 2 large Nori seaweed sheets
• Cooked shrimp (breaded or not)
• Smoked salmon
• Lettuce
• Cucumber, cut into thin strips
• Mango, cut into thin strips
• 1 avocado, sliced into strips
• 1 grated carrot

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PREPARATION

1. Cook rice according to the instructions on the package. When done, mix in the rice vinegar, sugar, and salt. Let cool completely.
2. In a bowl, combine all the mayonnaise ingredients. Set aside in refrigerator.
3. On a flat surface, place your bamboo rolling mat or a sheet of plastic slightly larger than the sheet of nori. 
4. Set down the nori, then with a moistened spoon, spread a thin layer of rice, carefully leaving a margin of about 2 ½ inches at the edge. 
5. In the middle of the rice, drizzle some sauce, then place the filling. 
6. Use water to moisten the nori that doesn’t have rice on it, then using either the bamboo or the plastic, firmly roll the sushi.
7. Roll the burrito in a large piece of parchment paper. Roll the ends, then cut the burrito in half. 
8. Enjoy with the leftover mayonnaise, soy sauce, or any other sauce you like.