One of the reasons we attend festivals for is the incredible variety of food available for you to sample and this year's Tampa Rum Festival was a food lover's heaven. Our staff had an amazing time trying everything from the new, to the old favorites while looking for interesting recipes to bring back for you.
Our favorite was the delicious, efficient, gastronomically creative sensation the SUSHI ROLL! We've got the recipe AND the details for you. Take a look!
In the beginning........
Sushi burrito shops have been popping up across the nation, blending Japan's most treasured cuisine with a Chipotle-esque ordering format. San Francisco's popular "Sushirrito," for instance, offers massive rolls with an intense fusion of flavors, many wildly divergent from the classic concept of sushi. The "Caballero" sushirrito contains "Sake-Asada Beef," blue corn chips, avocado, cilantro, and more.
And Here's The Recipe
INGREDIENTS:
- 1 Package of Nori by Eden Foods (seaweed for sushi)
- Sushi rice (I used Lundberg)
- Rice Vinegar for the sushi rice
Your favorite Sushi innards (these are mine):
- Cucumber
- Mango
- Red Bell Pepper
- Carrot
- Strawberries
- Smoked Salmon
- Organic Tofu
- Cream Cheese
- Avocado
- Fresh Mint Leaves or Thai basil
Your favorite sauce for Asian cuisine:
PREPARATION:
1. Make Sushi rice (follow instructions on package)
2. While the sushi rice is cooking, slice all of your favorite sushi ingredients into thin slivers
3. Lay out all of your ingredients
4. Place your sushi roller onto the counter. Then place your nori on top of it.
5. Dip your fingers into warm water, then begin to pat down handfuls of rice on to the seaweed, keeping the upper 1/4 of seaweed untouched. Pack the rice densely until it’s about 1 inch thick.
6. Once you have a layer of rice on your seaweed, it’s time to place your favorite sushi ingredients on top of the rice in one long line, from left to right. Remember, if you’ve made sushi before, you’re making a much larger version of sushi, so don’t be shy!
7. Once your ingredients have been placed to your heart’s content, it’s time to roll it up! Tip: The best sushi burritos come from rolling with lots of pressure. Begin to roll the sushi up from the side closest to you, and press hard as you roll, to ensure a densely packed sushi burrito. Continue to roll it until you’ve reached the untouched portion of seaweed. At that point, dip your finger into the warm water, almost to serve as the ‘glue’ and wet the inside of the seaweed gently before you roll it up the rest of the way.
8. Now, rather than cutting your roll into thin slices as you would for sushi, just cut it in half, as you would a wrap. In the photo above, you can see we made sushi rolls for dinner with the remaining ingredients. You can also make a killer rice bowl by simply piling everything into a bowl and drizzling your favorite peanut sauce on top. Dreamy, really.
This sushi burrito
will be your new best friend. Let us know what you think, once you try it! Enjoy…
will be your new best friend. Let us know what you think, once you try it! Enjoy…