International Cuisine > Fusion Cuisine > Asian Fusion > Sushi Burrito Recipe
Teriyaki Chicken Sushi Burrito with Avocado Crema
Experience a unique and flavorful twist on the classic burrito with our Teriyaki Chicken Sushi Burrito. Combining the savory taste of teriyaki chicken with the freshness of sushi and a creamy avocado crema, this recipe is a delightful fusion of Japanese and Mexican cuisines. It's perfect for a satisfying and adventurous meal!
Ingredients
- 2 cups cooked Sushi Rice
- 2 tablespoons Sushi Vinegar
- 1 lb, boneless, skinless, cut into strips Chicken Thighs
- 1/2 cup Teriyaki Sauce
- 2 medium Avocado
- 1/4 cup Sour Cream
- 1 tablespoon Lime Juice
- 2 tablespoons, chopped Cilantro
- 4 large Nori Sheets
- 1 cup Shredded Cabbage
- 1/2 medium, shredded Carrot
- 1 tablespoon, toasted Sesame Seeds
- to taste Salt
- to taste Pepper
Prepare the Sushi Rice
Begin by preparing your sushi rice. Cook the rice according to package instructions. Once cooked, gently mix in the sushi vinegar, ensuring each grain is coated evenly. Allow the rice to cool slightly before using.
Cook the Teriyaki Chicken
Season the chicken strips with salt and pepper. In a skillet over medium heat, cook the chicken until fully cooked. Pour in the teriyaki sauce and let it simmer until the sauce thickens and coats the chicken evenly. Remove from heat and set aside.
Make the Avocado Crema
In a blender or food processor, combine the avocado, sour cream, lime juice, and cilantro. Blend until smooth and creamy. Season with salt to taste. This crema adds a rich and cooling element to the burrito.
Assemble the Sushi Burrito
Lay a nori sheet on a bamboo sushi rolling mat or a clean, flat surface. Spread a thin, even layer of sushi rice over the nori sheet, leaving about an inch of space at the top edge. Arrange a line of teriyaki chicken, shredded cabbage, shredded carrot, and a generous dollop of avocado crema across the center of the rice. Carefully roll the nori sheet tightly around the filling, using the bamboo mat to help shape and compress the burrito. Moisten the top edge of the nori sheet with a little water to seal the burrito. Repeat this process for the remaining burritos.
Serve and Enjoy
Cut each sushi burrito in half with a sharp, wet knife. Sprinkle toasted sesame seeds over the burritos. Serve immediately and enjoy the delicious fusion of flavors and textures!
Nutrition Facts Estimated per 100g of product
Calories: 200-250, Protein: 10-14g, Fat: 8-12g, Carbohydrates: 18-22g. Note: Nutritional values are approximate and can vary based on ingredient quantities and brands.
Other Important Considerations for Nutrition
This sushi burrito provides a good source of protein, healthy fats, and carbohydrates. The avocado crema adds a dose of healthy fats and vitamins. Monitor the sodium content due to the teriyaki sauce. Consider using low-sodium teriyaki sauce or making your own to control the sodium levels. Individuals with soy allergies should be mindful of the teriyaki sauce ingredients.
FAQ
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Can I use brown rice instead of white sushi rice?
Yes, you can use brown rice for a healthier option. However, it may alter the texture and slightly affect the overall taste. -
Can I make the avocado crema ahead of time?
It's best to make the avocado crema just before assembling the burritos to prevent it from browning. If you need to prepare it in advance, add a squeeze of extra lime juice and cover it tightly with plastic wrap, pressing the wrap directly onto the surface to minimize air exposure. -
Can I add other toppings?
Absolutely! Feel free to add other toppings like pickled ginger, wasabi, or a sprinkle of furikake for added flavor. -
How do I prevent the nori from getting soggy?
Assemble the sushi burritos just before serving to prevent the nori from getting soggy. If you need to make them ahead of time, wrap each burrito tightly in plastic wrap and store them in the refrigerator. However, the nori may still soften slightly over time.