When it comes to challenges in the kitchen, there isn’t much that I won’t attempt. I may fail, and the good Lord knows I do, but I keep on trying. When it comes to sushi, I have definitely met my match. It has got to be my single-most favorite style of cuisine, however it is also the most challenging for me to prepare.
This past summer, a couple of friends of ours introduced us to the Sushito. Basically, it is a sushi roll the size of a burrito. You don’t eat it sliced up like traditional Maki, the little cylinder-shaped sushi pieces; you eat it like a burrito!
It was love at first bite. When I first held it in my hand, I looked at it, studied it and wondered how did they get all that in there? It was huge. In fact, we could barely take bites out of it because of its enormous size. But somehow, we demolished it.
I had to try it out for myself. But like all previous attempts at preparing sushi, it was quite challenging.
There are many variations of ingredients. You can basically put whatever you want! Below is written the recipe for the one I made, however, there is a list provided of alternative ingredients.
Before I continue with the recipe, I just want to mention one thing. I found that the girth of my sushito was about half the size of the one I had previously tried. The next time I make them, I will either find a larger size nori sheet or combine two pieces to make an extra long nori sheet, giving me the option of having a much larger sushito, with many more ingredients. I found that with the standard size of nori, I was quite limited on how much I could put in and still be able to seal it closed.
Sushito (aka sushi burrito or sushiritto)
- 8 oz raw high quality salmon, minced
- 2 tsp sriracha
- 1 tbsp soy sauce (or Tamari)
- 1/4 cup green onions, finely minced
4 LARGE sheets toasted nori
3 cups sushi rice
Toasted sesame seeds
- lettuce leaves
- avocado slices
- carrots, cut in matchsticks
- hot sauce
- Sriracha mayonnaise
- fried tofu
- cabbage, shredded
- cooked shrimp
- crab meat
- raw high quality tuna, minced
* You will need a sushi mat!!!!
- Mince the salmon. Mix the salmon, Sriracha, soy sauce and the minced green onion together. Set aside.
- Turn on the gas flame on your stove. Using tongs to hold each piece of nori, just briefly wave the nori through the flame. It is just enough to warm it and become flexible.
- Lay the nori sheet on the sushi mat. Set a little dish of water near where you are working. Dip your fingers in the water and then use small handfuls of rice and press it with your wet fingers onto the nori. Don’t press the rice to firmly as it is key in the rolling procedure. Continue, wetting your hands often, until you have a thin layer of rice that covers all but a slim strip at the top of the nori. Sprinkle the rice with toasted sesame seeds.
- Now it’s time for the filling. I started with the romaine lettuce, then cucumber, avocado, the spicy salmon, soy sauce, hot sauce and carrots. But feel free to experiment and add whatever it is that your heart desires.
- Gently roll the sushito up, using the mat to help you. I use the water dish to keep my fingers moist and to wet the strip of exposed nori that will help seal the edge of the roll up. The filling on this is much larger than a normal sushi roll, so you have to do it tightly and let it kind of dry at the seam for a minute before you pick it up. Now slice it in half and enjoy!