California rolls are one of those foods that never gets old, no matter how many times you have eaten them in your life. They’re incredibly simple and un-fussy, and somehow just seem to make you smile – at least until you notice you’re on your last piece. That’s when the wistfulness sets in for me.
With a California roll burrito, that wistful feeling is dodged because there’s so much more to enjoy. It’s like a gigantic California roll that takes much longer to run out and it is even more packed with all of the things that make California rolls special: crab, avocado, sushi rice, and crispy veggies. There’s just something so fun about dunking a burrito-sized California roll in soy sauce and smearing a man-sized lump of wasabi all over the middle and then taking a monster bite out of it. Hungry yet?
1 c. sushi rice, rinsed for 60 seconds
1 c. water
1 Tbsp. mirin
1 Tbsp. rice vinegar
1 tsp. sugar
Pinch of salt
Burrito (makes two):
4 sheets of nori
½ c. carrots, cut into matchsticks
½ c. cucumbers, cut into matchsticks
1 avocado, sliced
4 oz. crab or imitation crab
2 Tbsp. green onions, sliced
Prepare the sushi rice according to directions. Allow it to cool. Stir in the additional ingredients and set aside.
To prepare the sushi burritos, attach two sheets of nori together for each burrito. You can do this by lining the two sheets together and then brushing an inch of water along one of the sheets. Keep the rough sides up. Repeat.
Spread equal amounts of sushi rice over each sheet of nori in one large layer. Leave about an inch at the end of each double nori sheet. If you desire, you can add a layer of chili sauce or wasabi mayo on top of the rice. Layer on half of the carrots, cucumbers, crab, avocado, and green onions on top of the rice.
Gently roll up each burrito and then brush the end of the nori with water so that the nori sheets stick together. Cut in half. Enjoy with soy sauce, wasabi, mayo, and/or chili sauce. Yummy!