- 1 packet Japanese rice vinegar (powder)
- medium grain rice (4-5 cups premium grade Japanese, cooked)
- 1/3 cup Japanese Mayonnaise
- 3 teaspoons Sriracha sauce
- 1 teaspoon roasted sesame oil
- 1 teaspoon fresh lemon juice
- 1 package nori (you will use 8-10 sheets)
- 1 bowl water (used to connect the nori sheets together)
- 3 cups mâche rosettes (or shredded green leaf lettuce)
- 2 carrots (julienned or shredded)
- 5 scallions
- 1/2 red bell pepper (cut into strips)
- 1 cucumber (large, julienned or shredded)
- 1 daikon radish (sliced)
- 1 cup red cabbage (shredded)
- 5 pineapple (strips)
- 6 ounces fish (sushi-grade, tuna, salmon or yellowtail, or whatever you want to use)
- soy sauce
- pickled ginger (Japanese)
- wasabi (powdered horseradish)
- Place your warm cooked rice into the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Sprinkle in half of the powdered sushi flavoring and mix together on a medium speed (4 or 6) for a minute or two. Taste and add more powdered sushi flavoring if desired.
- Use the Chef’s Knife from your KitchenAid® 7pc Professional Series Cutlery Set to cut your fish. Working on a clean, flat cutting board surface, slice your sushi-grade fish against the grain, in one swift motion, and at a slight angle. Slice your fish into long strips (or any size strips) and set aside.
- Using a small mixing bowl, mix together the Japanese mayonnaise, Sriracha, sesame oil and fresh lemon juice to create the spicy mayonnaise.
- Place a bamboo rolling mat in the center of a clean, flat work surface. Place two nori sheets on the bamboo mat and connect the two sheets with just a dab of water. Starting with about a 1/2 cup of seasoned sushi rice, cover the bottom sheet of nori with the rice, leaving the top sheet of nori free from any ingredients. This will make rolling up the sushi burrito easier. Spread the rice evenly over the bottom sheet of nori with your fingers, then sprinkle roasted sesame seeds over the top of the rice, if desired.
- Spread some spicy mayonnaise on top of the rice layer and then start to lay in your fresh veggies, fruit and sushi-grade fish. The order doesn’t really matter, but I like to place the sliced pineapple strips and sushi-grade fish last. Then, using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you’re rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up and straighten it so that it doesn’t get caught in the roll. Continue until you have completed the burrito and continue rolling to close it completely. Squeeze together gently again one last time to ensure that the roll is secure.
- Slice in half and serve with soy sauce, Japanese pickled ginger and wasabi, if desired.