If you’re thinking “Sushirrito? That sounds amazing!” then you and I are
on the same page. When I first came across a sushirrito from a random photo on
twitter I just knew I had to try and make it. I’ve never really been a fan of
burritos, but my boyfriend is crazy about them and I absolutely love sushi, so this recipe was an
ultimate win-win meal.
A Sushirrito is essentially a giant sushi roll with a Mexican or Spanish
twist in it. In this recipe, I’ve made a Spicy Tuna Sashimi Sushirrito with a
mix of cream cheese and blue cheese, cucumbers, and mangoes.
I found this recipe super fun, and quite easy to make! Give it a try and
tell me what you think!
Ingredients
Filling
- 300g of Sashimi-grade Tuna
- 2 tbsp of Mayonnaise
- 2 tbsp Japanese Mayo
- 2 tsps Nanami Togarashi Powder (Assorted Chili Powder)
- 2 tsps Sriracha (or Tabasco)
- 1 tbsp Sesame Oil
- ¼ cup pre-fried breadcrumbs
- 4oz of Cream Cheese (cut into long thin slices)
- Blue Cheese
- ½ Mango (Cut into long thin slices)
- 1 Cucumber
Rice “Tortilla”
- 3 Rice Cooker cups (180ml/RC cup) of Japanese Rice
- Water (600 Ml water)
- Mizkan Sweet Rice Vinegar Mix
- Fish Roe
- 4 Nori Sheets
Extras:
- Bamboo Sushi Mat
- Plastic Wrap
Procedure
Spicy Tuna
Cut Tuna Sashimi into diced-sized pieces.
In a bowl, mix the Japanese mayonnaise with regular
mayonnaise.
Add Sriracha (or a few drops of tabasco), Nanami Togarashi Powder and Sesame Oil to taste.
Mix in the tuna sashimi into the bowl.
Add in the pre-fried breadcrumbs.
Put in refrigerator to chill.
Rice
Rinse the rice in a large bowl and discard water. (Repeat 3 times)
Let rice sit in water for 30 minutes.
Transfer in a sieve or strainer then drain
Put rice in a rice cooker bowl and add water until the “3” cup line. (It
really requires little water, and don’t be worried if your rice seems too dry
when done cooking, it’s supposed to be that way!)
When the rice is done cooking, put it in a moist bowl. (So the rice will not
stick to the bowl.)
Add the sweet vinegar mix immediately.
Run your spoon through the rice in 45-degree angles. Do not just mix it.
Flip your rice until it is cooled.
Add in the fish roe.
Cover with a damp towel until use.
Get your bamboo sushi mat and wrap it with plastic wrap.
Get 2 Nori sheets (or one long one)
Spread a generous serving of rice throughout the nori sheet. (Wet your fingers or spoon so the rice does not stick)
Add a line of chilled cream cheese beside the sashimi.
Add 2 lines of cucumbers and mangos on the other side.
Rub a thin layer of blue cheese on both sides.
Rub a thin layer of blue cheese on both sides.
Lift the side of your bamboo mat and roll until the end.
Seal the sushirrito and keep it in the refrigerator when done.
Make sure the opening of the sushirrito is on the bottom side so it does not open when stored.
Make sure the opening of the sushirrito is on the bottom side so it does not open when stored.
Best served chilled.
Recommended Beverage
Cranberry Green Tea
Recipe
Green Tea bags (4 bags)
3 cups cranberry juice
700ml water
½ cup White Sugar
¼ cup Brown Sugar
In a small saucepan, heat the water and both sugars on
medium high heat.
After 3 minutes, add in the green tea bags.
When the water comes to a boil and when the sugar is completely dissolved, close the heat and let it
cool.
When completely cool, add it to a pitcher with 3 cups of
cranberry juice and mix.
Can be served hot or cool. (I prefer cool.)
I confess, I’ve been
purposely missing out on blog posts for quite some time now, but it’s only
because it’s been way too chaotic since school just started. I promise that
you’ll get more from me.
I’d like to share with
you some new things that have happened while I was away. For instance, I watched “Chef” directed,
written, and starred by Jon Favreau. Also starring in the film were my
favorites: Scarlett Johansson, Robert Downey Jr., and Sofia Vergara. I loved
every bit of it, and I recommend it as a must watch if you love food as much as
I do—or even less because it’s an amazing movie.
Secondly, I’ve
mustered up the courage to show my blog to my mother and she’s very happy for
me and is willing to support me 100% of the way. This is amazing news to me
because her approval and appreciation of what I do is basically the best
feeling in the world.
Thirdly, I’ve been
going to the gym again regularly, and I’m on a 90/10 (90% of the time eating
healthy, 10% allowance to eat whatever) diet now because my eating habits were
starting to get quite unhealthy. I’d like to get back on track, but of course,
in a really yummy but equally healthy way. I’m finally feeling completely
confident with my diet habits, and I’m physically and mentally feeling great.
Remember, If you have
any questions, if you want to join me on my diet, or if you need any advice,
please don’t hesitate to email me at my personal address (ashleypolicarpio@hotmail.com) or
leave a comment on my private comment section in the right side bar. I'm loving all of your mails and comments!
Thanks again for your
amazing support and feedback. You make me as happy as food does. Hugs and
sugary kisses,
Ashley