Recipes and Cooking DIY Sushirito Take a bite of the sushi burrito craze at home with this mashup recipe. You can dress it up with the exact fillings you wish were on the menu at your go-to Japanese restaurant! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2017 Print Share Share Tweet Pin Email Ingredients 1 cup short-grain white rice (sushi rice), cooked and cooled 2 - 3 tablespoon seasoned rice vinegar 2 teaspoon sugar ¼ teaspoon salt 1 large sheet nori 4 sticks imitation crabmeat, 3 ounces lox-style smoked salmon, 2 scrambled eggs, 1/2 cup cooked, shredded chicken, 1/2 cup fried tofu, or 4 ounces thinly sliced sushi-grade fish 2 0.25 inch thick slices cream cheese (optional) ¼ cup julienned cucumber and/or ripe mango ¼ cup shredded romaine lettuce 4 - 6 thin avocado slices Sriracha Mayonnaise For serving: wasabi, pickled ginger, soy sauce, sriracha (optional) Directions In a small bowl, combine rice, vinegar, sugar, and salt. Set aside. Place a square of plastic wrap over a sushi mat or on a clean work surface, place nori on top of plastic wrap. Using wet hands, spread rice over nori, leaving a 1-inch border on the end furthest from you. Set the crabmeat sticks across the center of the rice. Follow with the cucumber, lettuce, and avocado. Drizzle sriracha and mayonnaise over the avocado. Using the plastic wrap, carefully roll the nori forward, pulling the ingredients inwards if necessary to ensure a tight roll. Cut in half, if desired. Serve with wasabi, pickled ginger slices, soy sauce, and sriracha, if desired. Print