Page 69 - Ambrosia Cookbook

SUSHI BURRITO INSTRUCTIONS

INGREDIENTS RICE
rinse the rice under cold water until the water runs clear.

combine the rice and the water in a 4-quart saucepot and bring to a boil. reduce heat to a low simmer
RICE BURRITOS then cover and cook 20 minutes. remove from heat and rest 10 minutes.
2 Cups - sushi rice rinsed clear 4 Each - Nori sheets in a small sauce pot combine the vinegar, sugar, and salt and warm over medium heat just until it’s fully
3 Cups - Water As Needed - sushi rice cooked dissolved.
3 Tablespoons - ambrosia rice Vinegar 4 Tablespoons - Wasabi Mayo
1 Tablespoon - Granulated sugar 4 Tablespoons - Ginger avocado Mash top the rice with the vinegar mix and gently fold in using a rubber spatula.
1 1/2 Teaspoons - Kosher salt 8 Ounces - sushi Grade yellowtail tuna sliced thin on a parchment lined sheet try, pour out rice and spread into a thin layer to cool.
32 Each - carrot Matchsticks
WASABI MAYONNAISE 32 Each - english cucumber Matchsticks WASABI MAYO
1/2 Cup - Mayonnaise 4 Tablespoons - crispy chow Mein Noodles
2 Teaspoons - Wasabi Paste in a small bowl, combine the ingredients and mix together until fully combined.
1/4 Teaspoon - Kosher salt GINGER AVOCADO MASH

GINGER AVOCADO MASH in a medium mixing bowl, combine all the ingredients and mash with a fork until combined, but still
1 Each - avocado Peeled and Pitted slightly chunky.
1 Each - Garlic clove Grated SOY DIPPING SAUCE
1/2 Teaspoon - Ginger Grated
1/2 Teaspoon - Lime Juice in a small bowl, whisk together the ingredients until combined.
1/2 Teaspoon - Nanami togarashi seasoning BURRITOS
1/4 Teaspoon - Kosher salt
cover a bamboo sushi mat with plastic wrap and top with a nori sheet, shiny side down.
SOY DIPPING SAUCE
1/4 Cup - ambrosia soy sauce With wet hands, scoop about 1/2 cup of the rice onto the nori sheet and spread into a thin layer. the rice
1 Teaspoon - ambrosia sesame oil should cover all but about 1/2” space at the top.
1 Teaspoon - ambrosia rice Vinegar 1” up from the bottom, spread the wasabi mayo, then the avocado mash above that. add the tuna above
1/2 Teaspoon - yuzu the avocado then place the carrots and cucumber above it. sprinkle the chow Mein noodles over the
1/2 Teaspoon - Ginger Grated avocado.
1/2 Teaspoon - Honey
Using the bamboo mat, gently roll the burrito, pausing to press the ingredients inside as needed, until it
seals along the open nori edge towards the top. Press down and in gently to create a tight roll.

for ease of eating, wrap the burrito in parchment then slice in half. serve with the soy dipping sauce.

sUsHi BUrrito THE COOK BOOK 69