Sushi Burrito

Ingredients (2 servings)

Rice (cooked) 250 g
【A】 Vinegar 1 1/2 Tbsp
Salt Slightly less than 1/2 tsp
Sugar Slightly less than 1 tbsp
White sesame 1 Tbsp
【B】 S&B Wasabi Paste 1 Tbsp
Mayonnaise 2 Tbsp
Tuna 120 g
【C】 S&B Oriental Curry Powder 1/2 tsp
Soy sauce 1 tsp
Olive oil
1/2 Tbsp
Cucumber (7-8 mm diced) 20 - 30 g
Tomato (7-8 mm diced) 20 - 30 g
Curly lettuce 2
Marinated red cabbage 20 - 30 g
Roasted seaweed 1


  1. Mix together the ingredients of 【A】, and then mix them into the rice while it is still warm. Mix until the rice becomes glossy and let cool. Mix 【B】.
  2. Coat the tuna with 【C】, and leave for 20 minutes.
    Heat oil in a frying pan over medium heat, quickly fry the tuna so that its surfaces are just cooked, and then slice diagonally.
  3. Cut the cucumber and tomato into 7-8 mm dices.
  4. Place the seaweed on a sushi rolling mat, and spread 【1】. Sprinkle the white sesame, and coat with 【B】.
    Put the curly lettuce, 【2】, 【3】 and then marinated red cabbage on top.
    Roll up so that the ingredients are centered as the roll core. Roll up so that the finished roll is not rounded perfectly but slightly flattened on one side.
  5. Wrap in parchment paper, and cut in half.