Meat and rice can be prepared a few hours in advance.
For the marinade, squeeze the lime, squeeze the garlic and finely chop the chilli. Mix everything with the oil. Cut the turkey or chicken schnitzel into long, narrow strips and marinate in the refrigerator for a few hours.
Carefully wash the rice in a bowl with cold water and strain. Repeat until the water is barely milky (3 - 4 times). Bring to the boil with about 300 ml of water in a saucepan and then cook covered for 10-15 minutes over low heat, depending on the instructions on the package. Then let cool in a bowl lukewarm.
Meanwhile, dissolve the sugar and salt in the vinegar. To do this, heat both in a small saucepan, stirring constantly. Drizzle the vinegar solution over the rice and mix in carefully with a wooden spoon. Cover the rice with a damp tea towel and let cool down completely.
For the filling, wash the rocket and drain well. Peel the mango and avocado and cut into strips. Wash the cucumber well and also cut into strips with the peel. Remove the meat strips from the marinade and fry them in a very hot pan.
Place a nori sheet across the bamboo mat. Spread half of the sushi rice evenly over the whole sheet and press down well. Also use half of the filling components. First distribute the rocket on the lower part, place the fried meat strips on top, spread the cream cheese over it and add mango, avocado and cucumber strips. Place another nori sheet a bit under the rice-coated sheet, use a brush to brush the transition area with a little water and glue the two together. Roll up the sushi burrito from the bottom as tightly as possible. Make the second roll in the same way.
Place one roll each on a piece of baking parchment or sandwich paper, wrap the paper and fold in the ends. Fix it a little off-center with two pieces of string and cut through with a sharp knife.
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