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Sushi has transcended its origins to become a global favorite, celebrated for its unique flavors, beautiful presentation, and versatility. From classic nigiri to inventive rolls, sushi can be found in various forms and styles across the world. One particularly exciting fusion that has emerged in recent years is the sushi burrito—a delightful combination of the traditional sushi roll and the convenience of a burrito. The sushi burrito takes the best aspects of both culinary traditions, offering a portable, hand-held meal that is perfect for busy lifestyles.

Mini Veggie Sushi Burrito Rolls

Discover the joy of creating Mini Veggie Sushi Burrito Rolls, a fun and nutritious twist on traditional sushi. Packed with vibrant vegetables like cucumber, avocado, and bell peppers, these customizable mini rolls offer a delicious way to explore fresh flavors. Perfect for busy lifestyles, making them at home allows you to control the ingredients and cater to your dietary preferences. Dive into this culinary adventure and enjoy a healthy, satisfying meal with family and friends!
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Ingredients
  

4 large sheets of sushi nori

1 cup sushi rice

1 ¼ cup water (for cooking rice)

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

1 small cucumber, julienned

1 medium avocado, sliced

1 medium carrot, julienned

½ red bell pepper, thinly sliced

½ cup edamame (shelled and cooked)

¼ cup pickled ginger (optional)

Soy sauce, for dipping

Sesame seeds, for garnish

Microgreens or sprouts (optional for extra crunch)

Instructions
 

Prepare the Sushi Rice: Start by rinsing the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 ¼ cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low heat for 18-20 minutes. Once done, let it sit off the heat for another 10 minutes.

    Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while fanning the rice to cool it down. Set aside.

      Prepare Your Fillings: While the rice is cooling, prepare your veggies. Julienne the cucumber and carrot, and slice the avocado and bell pepper. If using, cook and shell the edamame.

        Assemble the Burrito Rolls: Place a sheet of sushi nori shiny side down on a clean surface. Wet your hands to prevent sticking and take about a ½ cup of sushi rice. Spread it evenly onto the nori, leaving about 1-2 inches of space at the top edge.

          Layer the Veggies: In the center of the rice, lay out rows of cucumber, avocado, carrot, red bell pepper, and edamame. Add a small amount of pickled ginger and a sprinkle of sesame seeds for extra flavor.

            Roll It Up: Starting from the bottom, roll the nori tightly, tucking in the fillings as you go. Once you reach the exposed edge at the top, wet it slightly with water to seal the roll.

              Cut the Rolls: Using a sharp, wet knife, slice the rolls into bite-sized pieces, about 1-2 inches thick. Clean the knife with a damp cloth between cuts for cleaner edges.

                Serve: Arrange the Mini Veggie Sushi Burrito Rolls on a platter. Garnish with additional sesame seeds, microgreens or sprouts, and serve with soy sauce for dipping.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4