Instructions

01
Combine the rinsed sushi rice and water in a saucepan. Bring to a simmer over medium heat, cover, and reduce heat to low. Cook for 18 minutes, then remove from heat and let stand, covered, for 10 minutes.
02
While rice is cooking, mix rice vinegar, sugar, and kosher salt in a small saucepan. Heat gently until sugar and salt dissolve, then let cool.
Herb says
Dissolving the seasoning ensures every grain gets the sweet-tangy treatment. Your rice will thank you.
03
Transfer the cooked rice to a large bowl or rimmed baking sheet. Drizzle with the vinegar mixture and fold gently with a spatula. Fan the rice as you fold to cool it rapidly.
04
Prepare your fillings: slice the salmon into even batons, the avocado into ½-inch slices, and julienne the cucumber, carrot, and scallions.
05
Lay one nori sheet, shiny side down, on a clean work surface or bamboo sushi mat, with the short edge closest to you.
06
With damp hands, spread about 1/2 cup of seasoned rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered.
Herb says
Wet fingers are your anti-stick superpower, otherwise, you’ll look like you tried to grout your counter with rice.
07
Arrange a quarter of the salmon, avocado, cucumber, carrot, and scallions in a horizontal line across the lower third of the rice.
08
Sprinkle a pinch of toasted sesame seeds over the fillings.
09
Using the sushi mat or your hands, roll the nori and rice over the fillings, tucking them in tightly, then continue rolling to seal. Use a few grains of rice to help seal the edge.
10
Repeat with remaining nori sheets, rice, and fillings to make four burritos.
11
With a sharp knife, cut each sushi burrito in half, wiping the blade with a damp cloth between cuts for clean edges.
Herb says
A sticky blade will sabotage your sushi’s curb appeal. Channel your inner sushi chef, wipe that knife.
12
Serve the sushi burritos with soy sauce, wasabi paste, and pickled ginger on the side. Enjoy immediately.

Wrap Battle

Ingredients

Instructions