Ingredients: Serves 2

Makes 2 burritos

• 10 oz cooked short-grain rice
• 2 Tbsp. store-bought sushi vinegar
• 4 oz. sashimi grade tuna and/or salmon, cubed
• 2 sheets sushi nori seaweed
• KEWPIE Mayonnaise

Choose your fillings

• surimi salad (mix 2 surimi sticks with 1 Tbsp. KEWPIE Mayonnaise)
• English cucumber, julienned
• avocado, sliced
• red onion, thinly sliced
• seaweed salad
• green onion, chopped
• cilantro, chopped
• edamame, shelled

Directions

1. Prepare the Rice:

• • In a small bowl, mix warm rice and sushi vinegar. Set aside.

2. Assemble the Burrito:

• • Place a bamboo sushi mat on your work surface.
  • Lay a sheet of nori on the mat, shiner side down.
  • Distribute half of the prepared sushi rice evenly across the nori.
  • Layer half of the tuna/salmon and spread a generous amount of KEWPIE Mayonnaise (about 2 Tbsp) over the fish.
  • Add your choice of fillings in row on the nori, leaving about a one-inch border at the top.
  • Carefully roll up the burrito starting from the bottom, using the bamboo mat to create a tight roll while tucking in the fillings.
  • Remove the burrito from the mat and wrap with parchment paper. Repeat the procedure with remaining ingredients.

3. Serve:

• • Cut each burrito in half and serve immediately.