📖 Instructions

1. Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Cook according to package directions (usually about 2 cups of water per 1 cup of rice). A rice cooker makes this super easy, but a pot works just as well.
2. Season the rice: While the rice is still warm, gently mix in the rice vinegar, sugar, and salt. Be careful not to crush the rice grains. Let it cool completely.
3. Prepare your fillings: Slice the cucumber, carrots, and avocado into thin strips. If using cooked protein like tuna or salmon, flake it into bite-sized pieces. Chop any other fillings you're using.
4. Lay out the nori: Place a sheet of nori on a bamboo rolling mat covered with cling film. This helps prevent sticking and makes rolling easier.
5. Spread the rice: Evenly spread a layer of the cooled sushi rice over the nori sheet, leaving about an inch of space at the top edge. This will help seal the burrito.
6. Add the fillings: Arrange your chosen fillings in a line across the center of the rice. Don't overfill, or it will be hard to roll!
7. Roll it up: Using the bamboo mat, start rolling from the edge closest to you, keeping everything tight and compact. Use the mat to shape the burrito as you roll.
8. Seal the edge: Once you've rolled it up, dampen the exposed nori edge with a little water. This will help seal the burrito and prevent it from unraveling.
9. Wrap it up: Wrap the sushi burrito tightly in cling film. This helps it hold its shape and makes it easier to handle.
10. Cut and serve: Using a sharp knife, cut the sushi burrito in half or into smaller pieces. Serve immediately with soy sauce, wasabi, and ginger, if desired.