Sushirrito [0000840]

Ingredients:

1 large gluten-free seaweed sheet (nori)
1 cup cooked sushi rice (prepared with rice vinegar, sugar, and salt)
4-6 thin slices of sashimi-grade fish (e.g., tuna, salmon)
1/2 avocado, thinly sliced
1/4 cucumber, thinly sliced
1/4 carrot, thinly sliced into matchsticks
1/4 cup pickled ginger
1/4 cup gluten-free soy sauce
Wasabi and gluten-free pickled radish, for serving (optional)

Instructions:

Lay a bamboo sushi rolling mat on a clean, flat surface. Place a sheet of plastic wrap or a clean kitchen towel over the bamboo mat.

Place the gluten-free seaweed sheet (nori) on top of the plastic wrap or kitchen towel, shiny side down.

Wet your fingers to prevent the rice from sticking, and then spread a thin layer of sushi rice over the nori, leaving about a half-inch border along the top edge.

Lay the thin slices of sashimi-grade fish over the rice, slightly overlapping them in the center of the nori sheet.

Arrange the avocado, cucumber, and carrot slices on top of the fish.

Add pickled ginger for an extra kick of flavor.

Carefully lift the bamboo mat and the edge of the plastic wrap or towel closest to you. Begin rolling the sushi burrito away from you, using the bamboo mat to help shape it. Roll it tightly but not too tight to avoid tearing the nori.

Wet the exposed edge of the nori sheet with a bit of water to seal the roll.

Using a sharp knife, slice the gluten-free sushirrito in half or into bite-sized pieces.

Serve with gluten-free soy sauce, wasabi, and pickled radish on the side for dipping, if desired.

Enjoy your homemade gluten-free Sushirrito as a delicious and portable sushi-inspired meal!