The folks at Pokeworks in North Dallas have combined two of your favorite cuisines for one sushi burrito. Huong Tran shows Good Day how to make one with roasted seaweed wraps, sushi rice, an assortment of fresh fish, crisp veggies and sauces.
1 piece of roasted seaweed wrap
1 cup of cooked sushi rice
¼ cup protein of your choice (chicken, tofu, ahi tuna, shrimp, etc.)
¼ cup of cabbage mix
¼ cup of greens (spinach, arugula, etc.)
¼ cup of diced mango
¼ cup of ogo seaweed
¼ cup of cucumber
¼ cup of edamame
Half of a small avocado, diced
Splash of shoyu sauce
3-4 lotus chips
Sprinkle of sesame seeds
Place sushi rice evenly across the seaweed wrap and push down until sushi rice evenly and firmly covers the wrap. Add desired toppings to one end of the wrap and pile the toppings on as much as you’d like. Take the end of the wrap with all of the toppings and slowly fold and roll the wrap into itself until you have a perfectly shaped burrito. Cut in half and enjoy!