Vegan Sushi Burrito with Mango and Avocado

Servings: 2 | 30 minutes | 600 kcal

The sushi burrito, also known as a 'sushirrito', was first invented in 2008 by Peter Yen, an entrepreneur from San Francisco. He was inspired by the handheld convenience of a burrito and the fresh flavours of sushi. The vegan variant of this recipe was later introduced to cater to the growing vegan population.

This recipe was inspired by a trip to a vegan restaurant in California, where sushi and Mexican flavours are often combined in exciting ways. The addition of mango adds a sweet twist that complements the creamy avocado and tangy sushi rice perfectly.

Ingredients

1 cups Sushi rice
2 pieces Nori sheets
1 pieces Mango
1 pieces Avocado
1 pieces Cucumber
2 teaspoons Soy sauce

Instructions

Cook the sushi rice according to the package instructions and let it cool.
Peel and slice the mango, avocado, and cucumber into thin strips.
Place a nori sheet on a rolling mat, spread a layer of sushi rice, leaving about an inch of nori at the top empty.
Place the mango, avocado, and cucumber strips in the center of the rice.
Roll the sushi burrito tightly using the mat and seal the edge with a little water.
Cut the sushi burrito in half and serve with soy sauce.