Asian Sushi Wrap
Servings: 4
Equipment
- scissors
Ingredients
- 4 sheets sushi nori
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon Sriracha
- 1 cup cooled cooked rice* lightly drizzle some sesame oil on top
- furikake
- assortment sashimi salmon and tuna, sliced
- romaine lettuce cut
- sprouts
- cucumbers sliced thin
- ripe avocados sliced thin
Instructions
- Using scissors, cut the nori sheets from the bottom up, to the center only. To make the spicy mayo: mix together the Kewpie mayonnaise and the Sriracha until blended and set aside.
- When placing your food items on the nori sheets, work using the nori with 4 distinct square sections. Working on a cutting board or other clean, flat surface: brush some of the spicy mayo on the lower right or left squares. I think it works best when the spicy mayo is at the bottom. Moving to another square: add your cooled rice. I think a 1/4 cup of rice is a good amount. I like to drizzle with a little sesame oil as it makes the rice easier to spread with your fingers. Feel free to sprinkle some furikake on top of the rice.
- Moving to another square section, add a few pieces of sashimi on top. And in the last square: add your veggies: sliced avocado, or lettuce or cucumbers or sprouts. To fold: lift one of the bottom pieces up and on top of one section, then fold it over across and then, lift up the lower piece to close it completely. Alternatively, you can lift one of the bottom pieces up and on top of one section, then fold it over across and then, fold the whole thing once again to close and form a square shape. We love to serve these with extra spicy mayo to dip! Hope you enjoy!
Notes
*Don't use too much rice. It will weigh down the nori.