So that the sushi rice has cooled down for rolling, you should prepare it first. First wash the sushi rice thoroughly. Then prepare the rice according to the instructions on the packet or simply in a rice cooker. Should not take longer than 20-30 minutes.
In the meantime, heat the rice vinegar in a small saucepan and mix with 1 teaspoon salt and 1 teaspoon sugar until the salt and sugar have dissolved. Put the finished sushi rice in a large bowl with the vinegar mixture and stir in well with a wooden spoon. Then put the sushi rice aside and let it cool down.
Now the filling can be prepared:
1. Peel the mango, cucumber and avocado and cut into strips.
2. Cut the turkey breast into fine strips and fry in a pan with a little oil, seasoning with salt and pepper.
3. For the cream, squeeze half a lemon. Mix the crème fraîche, cream cheese and 1 tablespoon of oil in a bowl, add a little lemon juice, chilli flakes, salt, pepper and sugar, depending on your taste, and mix.
4. Chop the peanuts and set aside in a bowl.
5. Prepare all ingredients - sushi rice, cucumber, mango, avocado, peanuts, cream and rocket, as well as the bamboo mats, each with a nori sheet.
Now it`s time to fill and roll! To do this, dip your fingers in a bowl of water so that the rice does not stick so strongly to the fingers. Now spread the sushi rice on the nori sheet. Avoid a centimeter. Spread a dollop of the delicious cream in the middle of the seaweed sheet. Top with a few strips of turkey, cucumber, mango and avocado. Sprinkle with rocket and peanuts. Now drizzle the end of the algae sheet with water so that the nori sheet sticks at the end of the roll when it is closed. Roll the sushi burrito from the bottom up. Press down firmly on the roller. Olè! You can wrap the finished sushi burrito in baking paper or aluminum foil and cut in half at an angle. Place the soy sauce in a small bowl for dipping. Good Appetite!
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