Sushi Burrito

1. Firstly, cook the sushi rice on low heat (ratio of water to rice should be 2:1). Once rice has finished cooking, place off heat and let it cool until room temperature.

2. Whilst the rice is cooking, blanch the spinach for 40 seconds in boiling salted water and drain. Rinse the spinach under cold water and then proceed to squeeze the excess water out the spinach.

3. Pan fry the tofu in 1 Tbsp vegetable oil until golden and crispy, seasoning with salt and pepper. Put to one side once cooked.

4. Pan fry the julienne carrots in 1 Tbsp of vegetable oil and season with salt and pepper, fry until fully cooked and place to one side.

5. On a low heated pan, place the cucumbers strips inside and warm each side (make sure they don’t fully cook).

6. Once the rice has been cooled, add a pinch of salt and 1 Tbsp of the sesame oil and gently mix in.

7. Now all the fillings have been prepared and its time to roll the burrito!

8. Place a nori sheet on the sushi rolling mat and spread thin layer of rice covering 3/4 of the nori sheet.

9. Then carefully and compactly start placing each of the fillings on one end of the nori sheet on the rice side.

10. Once all the fillings have been placed, from the end with the filling, start rolling using the sushi by carefully maneuvering the sushi mat.

11. Once its rolled, use a sharp knife and cute the sushi burrito in half. Tuck in!