This onigiri burrito is like a sushi burrito, but using plain rice instead of vinegared rice used in making sushi. It's a fun way to shake things up!
Roasted Sweet Potato Onigiri Burrito [Vegan, Gluten-Free]
- 1 cup cooked Japanese short-grain rice (still warm) You can use white or brown rice.
- 1 pinch fine grain sea salt
- 1 sheet nori
- 3-4 roasted sweet potato wedges
- 2 tablespoons salsa of your choice, plus more for dipping
- Toss the warm rice with a pinch of fine grain sea salt.
- Place the sheet of nori, smooth, shiny side facing down, on a clean cutting board, or a sushi rolling mat. (It's easier to roll it if you have a sushi rolling mat, but it still can be done without one!)
- Spread the rice evenly over the nori, leaving about 1-inch of nori at the end opposite from you, so that you can seal your burrito. Spread the salsa in a line across the sushi, about three inches away from the edge closest to you. Lay the sweet potato wedges on top of the salsa.
- To roll your burrito: Place your thumbs under the rolling mat and lift the nearest edge of the mat with your thumbs and index fingers. Hold the fillings in place with the rest of your fingers. Use the mat to fold the edge of the nori over the fillings. Pull back the edge of the bamboo rolling mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole burrito is complete. The 1-inch of exposed nori at the far end will seal the roll.
- Now place the bamboo mat over the roll, holding the mat securely, and gently place even pressure along the roll to firm up the roll and square off the edges slightly. Remove the burrito from the bamboo rolling mat. Cut the roll in half, using a sharp knife moistened with a bit of water. Be careful not to push down too hard with the knife, which will cause the pieces to be misshapen and will push rice out of the sides. A gentle sawing motion is best! Serve with extra salsa for dipping.