Sushi rice bowl with beef, egg & chilli sauce
Sticky and delicious, sushi rice is more versatile than you may think and is great in a stir fry
Sushi burrito
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150g sushi rice
- 2 tsp rice wine vinegar
- ½ cucumbercut into matchsticks
- 1 carrotcut into matchsticks
- 1 tbsp soy sauce
- 4 norisheets
- 2 tsp wasabipaste
- 50g pickled gingerfinely chopped
- 1 limejuiced
- 2 very ripe avocadoshalved, stoned, peeled and sliced
- 200g sushi grade tuna steaksliced
- small pack corianderleaves picked
Nutrition: per serving
- kcal313low
- fat11g
- saturates2g
- carbs33g
- sugars4g
- fibre5g
- protein18g
- salt0.7g
Method
step 1
Put the rice in a bowl, cover with cold water and massage to remove the starch. Drain and repeat until the water runs clear. Put the rice in a small saucepan, cover with 2.5cm of water and put on a tight-fitting lid. Simmer on a medium heat for 10 mins, then take off the heat (leaving the lid on) and steam for a further 15 mins. Stir in the vinegar, then cool completely.
step 2
Toss the cucumber and carrot matchsticks in the soy and leave to marinate.
step 3
Lay out a sushi mat and put a nori sheet, shiny-side down, on top of it. Spread a quarter of the rice over the nori, leaving a 1cm border at the top. Mix the wasabi, ginger and lime juice.
step 4
Layer with the avocado, cucumber and carrot, and tuna. Top with the wasabi mix and coriander. Dampen the top border with a little water, fold in both sides of the nori sheet, then use the sushi mat to help roll. Wrap in foil, slice in half and serve.
