Don’t Be Basic, Make Your Own SushirritoJuly 29, 2016
In the Venn diagram of Japanese and Mexican cuisines, a dish distinguishes itself from the rest—the sushirrito. This amalgamation of these cuisines’ best imports combines Japanese flavors with the Mexican style of portable meals. The sushirrito has been making its rounds in social media, and whetting appetites everywhere. While a few restaurants that serve this dish have cropped up in Metro Manila, sometimes making the trip to the nearest one might be too cumbersome. We offer a simple and toothsome solution: why not make your own sushirrito? It’s a task that might seem daunting, but we assure you with a few tries you’ll be rolling sushirritos like an expert!
Yield: 2 servings
Time: 15 minutes
- 100g tuna, cut into strips
- ½ purple cabbage, cut into strips
- 1 piece avocado, cut into strips
- 1 piece carrot, cut into strips
- 1 tbsp white sesame seeds
- 1 piece uni
- 2 tbsp ponzu sauce
- 1 sheet nori
- 1 cup rice, cooked (preferably shortgrain)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- pinch of salt
- Mix tuna with the ponzu sauce, uni, and sesame seeds.
- Prepare sushi rice by mixing freshly cooked rice with the vinegar, sugar, and salt.
- To assemble, lay the nori sheet on a sushi roller (shiny side down) and spread the cooked rice over it.
- Add the toppings over the rice about one inch away from the bottom.
- Roll the sheet applying pressure as you roll.