#sashimigrade

With these Kazu Sushi Burritos, you can enjoy a mix of Japanese tradition and Mexican style. They have a great mix of flavors and textures because they are made with fresh ingredients and sashimi-grade fish.

Ingredients: 2 nori seaweed sheets. 1 cup sushi rice, cooked. 1/2 avocado, sliced. 1/2 cucumber, julienned. 1/2 carrot, julienned. 1/4 lb sashimi-grade salmon, thinly sliced. 1/4 lb sashimi-grade tuna, thinly sliced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon wasabi paste. Pickled ginger, for serving. Sriracha mayo, for serving.

Instructions: On a bamboo sushi mat, put a sheet of nori. Leave an inch of space at the top of the nori and spread half of the sushi rice out evenly on top of it. Put salmon, tuna, cucumber, avocado, and carrot on top of the rice. Add soy sauce and sesame oil on top. Use the bamboo mat to help you roll the nori tightly into a burrito shape. Do it again with the rest of the ingredients. Cut each sushi burrito in half and serve with sriracha mayo and pickled ginger on the side.

Prep Time: 20 minutes

Cook Time: 0 minutes

The freshness of sashimi-grade fish and the flavors of Korean food come together in this Korean mixed rice with sashimi. A mix of rice vinegar, sugar, and salt is used to season the rice. Diced vegetables and thinly sliced fish are then added on top. Everything is held together by a spicy and savory sauce, which makes the dish tasty and filling.

Ingredients: 1 cup sushi rice. 1 1/2 cups water. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1/2 teaspoon salt. 1/2 cup diced cucumber. 1/2 cup diced carrots. 1/4 cup thinly sliced scallions. 1 tablespoon sesame oil. 4 ounces sashimi-grade fish salmon, tuna, or yellowtail, thinly sliced. 1 tablespoon soy sauce. 1 teaspoon sesame seeds. 1 teaspoon gochujang Korean red chili paste. 1 teaspoon honey. 1 teaspoon minced garlic.

Instructions: Follow the directions on the package to cook the sushi rice. Mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are gone. Pour over the cooked rice and mix it in gently. Dice the carrots, cucumbers, scallions, and sesame oil and put them in a different bowl. Add toss to cover evenly. Spiced rice should be put on top of the sliced fish. To make the sauce, put the soy sauce, sesame seeds, gochujang, honey, and garlic mince in a different bowl. Add the sauce to the fish and rice. Right away, serve sashimi with Korean mixed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes