Sushi Burritos

by Katie Chin, Tastemaker in Residence

Ingredients

3/4 cup short-grain white rice

1 tablespoon granulated sugar

Kosher salt and freshly ground black pepper

3 tablespoons rice wine vinegar

1/4 cup mayonnaise

two 5-ounce cans tuna in water, well drained

1 scallion, white and light green parts only, thinly sliced

4 roasted nori sheets (about 8 inches square)

2 Tablespoons furikake rice seasoning (optional)

1/4 medium carrot, peeled and cut into matchsticks

1/4 English cucumber, seeded and cut into matchsticks

1/4 medium red bell pepper, thinly sliced

1/4 large ripe avocado, thinly sliced

Instructions

1. Cook the rice according to the package directions.

2. Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.

3. Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.

4. In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.

5. Place a sheet of the nori shiny-side down on a cutting board. Dampen your hands with a bit of cold water and spread some rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay some of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon some tuna on top of the vegetables.

6. Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Repeat the process with the remaining ingredients. Serve whole and cut on a diagonal into two pieces.