SUSHI + BURRITO = SUSHIRRITO or Sushitto (if you happen to live in Toronto). It's the hottest new Asian Latin American fusion food trend.
I was browsing photos of the Sushiritto online and it looked to me like a glorified, re-marketed, overstuffed version of a sushi roll. Though, I'm sure it tastes delicious - sushi-related things usually do.
Other than for laziness or the convenience of fast casual dining, a poor student such as myself cannot justify $12 for something that I could easily make at home. Alternatively, I could go for an ALL YOU CAN EAT sushi lunch for $12 (not including tax...sigh). Granted, the quality of $12 all you can eat sushi isn't typically very high.
Anyways, one day I came home from class. I was tired, I was hungry, and I only had a few things in the fridge. My kitchen staples - like rice, mayo, gochujang and rice wine vinegar, and canned salmon (for really lazy days). Plus a few things that are always kicking around in the refrigerator - cucumbers and green onion. So, I whipped up my own version of a spicy salmon sushirrito.
I got some really good feedback from my friend Lucy, who said she was going to try it out for herself. So, I feel like I should share this with the internet...for all the hip yet struggling students who want to Instagram a Sushirrito but can't afford to buy one OR for anyone who just wants to try to the trend at home! It's super simple, I promise.
Other than for laziness or the convenience of fast casual dining, a poor student such as myself cannot justify $12 for something that I could easily make at home. Alternatively, I could go for an ALL YOU CAN EAT sushi lunch for $12 (not including tax...sigh). Granted, the quality of $12 all you can eat sushi isn't typically very high.
Anyways, one day I came home from class. I was tired, I was hungry, and I only had a few things in the fridge. My kitchen staples - like rice, mayo, gochujang and rice wine vinegar, and canned salmon (for really lazy days). Plus a few things that are always kicking around in the refrigerator - cucumbers and green onion. So, I whipped up my own version of a spicy salmon sushirrito.
I got some really good feedback from my friend Lucy, who said she was going to try it out for herself. So, I feel like I should share this with the internet...for all the hip yet struggling students who want to Instagram a Sushirrito but can't afford to buy one OR for anyone who just wants to try to the trend at home! It's super simple, I promise.
Spicy Salmon Sushirrito (Sushi Burrito)
Ingredients
Adapted from Stephanie's brain
Prep time: 10 mins
Cook time: 15-20 mins
Servings: 4
Instructions
Sushi Rice
Adapted from Stephanie's brain
Prep time: 10 mins
Cook time: 15-20 mins
Servings: 4
- 1 cup sushi rice*
- 1/4 cup rice wine vinegar
- 3 tbsp. white sugar
- 8 oz. canned salmon (approx. 1 can/1 cup)*
- 1 sprig green onion, chopped
- 1 tbsp gochujang
- 1 tbsp kewpie mayonnaise*
- 1/2 cucumber, julienned
- 4 sheets of roasted seaweed
Instructions
Sushi Rice
- Cook rice (as per packaging instructions).
- While the rice is cooking, whisk together rice wine vinegar and sugar in a small saucepan over medium heat until sugar is dissolved and set aside.
- Pour sugar and vinegar mixture over rice and stir until rice is evenly coated.
- Do not move onto the assembly until the rice has cooled.
- Strain excess liquid from canned salmon.
- Combine canned salmon, green onion, gochujang and kewpie mayonnaise.
Sushirrito
- On a dry, flat surface place seaweed.
- Spread a scoop of the sushi rice over 3/4 of the seaweed sheet.
- Place 1/4 of the strips of cucumber and 1/4 of the salmon widthwise onto the centre of the rice.
- ROLL tightly and serve.
*Notes
- Other types of rice can be used. Try to stick with something glutinous to make your sushirrito more sushi-like. In the photos, I substituted sushi rice with jasmine rice because that was all I had on-hand.
- If you have the luxury of sushi-grade salmon, skip the can. Salmon can also be swapped out for imitation crab.
- The difference between Kewpie (Japanese) mayo and North American mayo is that Japanese mayo drops the egg whites, replaces white vinegar for rice wine vinegar, and adds MSG. If you can't find Kewpie mayo, try whatever you have in your cupboard plus a dash of rice wine vinegar.
- ADD MORE FILLINGS! I can imagine lettuce, avocado, pickled carrots, asparagus, mushrooms and french fries would taste pretty decent in this spicy salmon sushirrito.
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