Mexican meets Japanese in this healthy sushi burrito, using sushi ingredients - tuna, nori, rice, pickled ginger, and wasabi combined to resemble a wrap
- 150g sushi rice
- 2 tsp rice wine vinegar
- ½ cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 tbsp soy sauce
- 4 nori sheets
- 2 tsp wasabi paste
- 50g pickled ginger, finely chopped
- 1 lime, juiced
- 2 very ripe avocados, halved, stoned, peeled and sliced
- 200g sushi grade tuna steak, sliced
- small pack coriander, leaves picked
MethodDrain 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.
- 2 tomatoes, halved, seeds scooped out, then chopped
- 3 spring onions, chopped
- 1 red chilli, sliced (deseeded if you like it milder)
- 4 eggs
- 100ml milk
- 1 tsp olive oil
- 100g cheddar, grated
- 2 large wraps
- soured cream and guacamole to serve, (optional)
- In a small bowl, mix the tomatoes, half the spring onions and half the red chilli with some seasoning and set aside. Beat the eggs and milk with a fork with some seasoning.
- Heat the oil in a large non-stick pan and fry the remaining spring onion and chilli for 1 min, then pour in the egg mix. Gently scramble the eggs by dragging the egg mixture as it sets into the middle of the pan. Cook to your liking, then take off the heat and throw on the cheese. Stir through, then divide between the wraps. Tuck up the top and bottom of each wrap and roll up, then slice in half and serve with the homemade tomato salsa, soured cream and guacamole, if you like.
- 300g sushi rice
- 2 tbsp rice or white wine vinegar
- 1 tsp caster sugar
- 1 large avocado
- juice ½ lemon
- 4 sheets nori seaweed
- 4 large slices smoked salmon
- 1 bunch chives
- sweet soy sauce (kecap manis), to serve
- Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
- Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
- Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
- Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
- Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
- 140g sushi rice
- 250g/9oz rump steak, thinly sliced
- 1 garlic clove, chopped
- 1 tbsp soy sauce
- good pinch sugar
- 2 tbsp sesame oil
- 2 eggs
- 1 large carrot, cut into long matchsticks
- 1 large courgette, cut into long matchsticks
- 2 tbsp sweet and spicy chilli sauce
- Boil the sushi rice in a large pan with plenty of water – it should take about 8-10 mins – until it is just cooked and still has a bite to it. Drain, place back in the pan, cover with a lid and set aside.
- Mix the steak with the garlic, soy sauce, sugar and a grind of black pepper. You will need 2 frying pans or 1 frying pan and a wok: divide the oil between the 2 pans and heat until just smoking. Fry the eggs to your liking, then set aside. In the other pan, brown the beef for 1-2 mins, then remove and keep warm. Tip the vegetables into the pan, stir-fry for 1 min, then push to one side, add the rice and cook for 1 min more to heat through.
- Divide the rice, veg and beef between 2 bowls. Slide the eggs on top and drizzle with the chilli sauce. Each person can then toss everything together, so the egg yolk mixes with the hot rice and sauce.