Sushi and burritos – the two great tastes that taste great together?
Sushi and burritos are my two absolute favorite foods. I would have never thought to put them together until I heard about the Jogasaki sushi burrito truck and got inspired to make my own. Jogasaki uses white rice and soy paper to wrap their burritos, but I changed it up to make it a bit more healthy with brown rice and brown rice paper. Yummy!
Rice paper has a chewy texture and not much of a flavor and serves more as a carry all for food. They wrap up very nicely to make sure none of the filling escapes which is perfect for transport and eating on the go. It’s common in spring rolls (which I’m planning on making as well – I bought the rice paper in bulk. oops?) but you can pretty much wrap anything and I’ve been going to town. Some of the “burritos” I’ve made:
- brown rice, scallion, seaweed, tamari, wasabi, and salmon (shown above)
- chicken breast, apples, scallion, and taragon (shown above)
- baked tofu and scallion (shown above)
- scrambled eggs, beans, & scallion
- chipotle baked sweet potato and shallot
The possibilities are endless! I love bringing these on a picnic (wrap in wax paper then in foilf to prevent to rice paper from sticking to the foil) or as a work lunch. Kind of like the ultimate gluten-free sandwich.
1 sheet brown rice paper
1/4 cup cooked brown rice (optional)
filling of your choice
- Dip the rice paper in warm water for a few seconds and set it down on a plate. Add the rice and filling of your choice horizontally
- Fold the right and left ends inward (that’s where the beginning and end of the burrito will be)
- Grab the bottom end of the rice paper and roll tightly. The rice paper will stick to itself to close the roll.