How to Make a Sushi Burrito

• Meat

  • 1 1/4 lbs Chicken breast

• Seafood

  • 3 tbsp Sushi seasoning
  • 4 sheets Sushi seaweed, roasted

• Produce

  • 1 Avocado, large
  • 1 Carrot
  • 1/2 tbsp Cilantro
  • 1/2 tsp Garlic, granulated
  • 1 Garlic clove
  • 1 Persian cucumber
  • 2 tbsp Red onion

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 2 cups Rice, short grain

• Baking & Spices

  • 1 tsp Cajun seasoning
  • 1 tsp Chili powder
  • 2 pinch Kosher salt
  • 1/2 tsp Kosher salt
  • 1 Red pepper, small

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on healthynibblesandbits.com

Ingredients

• 2 cups (325g) uncooked short-grain rice, or about 5 cups cooked rice
• 3 to 4 TBS sushi seasoning
• pinch of kosher salt
• 1 1/4 lbs (565g) chicken breast
• generous pinch of kosher salt
• 1 tsp chili powder
• 1 tsp cajun seasoning
• 1/2 tsp granulated garlic
• 1 TBS olive oil
• 1 large avocado
• 1 TBS lime juice
• 1 garlic clove, minced
• 1/2 TBS chopped cilantro
• 2 TBS chopped red onion
• 1/2 tsp kosher salt, add more as needed
• 1 small red pepper, seeded and sliced
• 1 carrot, peeled and cut to matchsticks
• 1 persian cucumber, cut to matchsticks
• 4 sheets of roasted sushi seaweed (nori)

Directions

• Cook rice according to package instructions. When rice is done, spread onto baking sheet to cool off. You dont want to roll sushi with hot rice. Once it is cooled, about 15 minutes, pour into bowl and mix with sushi seasoning and a small pinch of salt.
• Cook chicken. If your chicken breasts were thick like mine, slice them in half, horizontally. Sprinkle kosher salt, chili powder, cajun seasoning, and garlic on the chicken breasts. Heat olive oil in a pan over medium-high heat and cook chicken until they are no longer pink or a meat thermometer registers 165 degrees F (75 degrees C), about 8 minutes. Dish up chicken and let it rest before cutting into strips.
• Prep guacamole by mashing avocado and mixing with the rest of the guacamole ingredients. Set aside.
• Lay sushi mat on your counter. Take a sheet of roasted sushi seaweed, and lay the shinier side down. Spread about a cup of cooked rice on top, making sure that the rice covers the entire surface of the seaweed. Lay about 4 strips of chicken an inch away from one end of the seaweed. Spread guacamole and top with vegetables. Roll up sushi burrito. Watch video for sushi rolling technique. Serve immediately.