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The Sushi Burrito Is Your New Favorite Food.

So you love burritos. And sushi is also absolutely your jam. But have you ever thought to combine them together in the majesty that is the sushi burrito? Probably not. Well, at least not until now.
The sushi burrito is one of those beautiful moments when fusion food goes right. It's got the jam-packedness of a massive taco shop burrito, but has also got all the ingredients you love from your favorite sushi rolls. (And thanks to this vid currently trending on YouTube, we're all going to learn how to make it!)

First, you prep the veggies by creating thin ribbons with a vegetable peeler.

Then, boom! Pop out that avocado and slice it up!

Mix some mayo and hot chili flakes into crab meat for a little zip.

Then prepare your (fresh!) salmon with a nice, sharp blade.

Garnish your sushi rice with some toasted black sesame seeds.

Now it's time to get that all on a flat sheet of nori. ALL OF IT.

Extend the length of the nori by overlapping a second sheet.

And then there's the ever-so-anticipatory ROLL!!!!!!

Wrap it up like you would a traditional burrito.

And slice to check out the beautiful sushi burrito-ness results!

So what do you guys think of the sushi burrito? Is this one a game-changer for you too?

For the full recipe, take a more in-depth look at the video (embedded above). And for more viral vids, follow my YouTube Nation collection!
Can somebody make this for me? I'm too lazy.
Sushi-rrito is already so popular in San Francisco! I LOVE it too :D
@danidee this place I found on fb called Smaltimore. It had salmon, spinach, and something breaded in panko and aioli.
They make these at a place downtown in Philly called Hai Street Kitchen. Sooo good! 😍 And I love the hibiscus tea they have too!
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Best Astrologer In Hayward - Astrologer Parmod Shastri
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Meatless Monday Recipe: Lasagna Rolls with Seasonal Greens
Living in Southern California, I am truly horrible at knowing which fruits and vegetables are and aren't in season. I'm also horrible at knowing which recipes are and aren't seasonally appropriate. This is why, embarrassingly enough, I'm throwing up cards for grilled watermelon in the middle of January and teaching you how to make ice cream in December. Thankfully, Isa of Post Punk Kitchen is a New Yorker, and as the Northeast is getting hit by a particularly nasty winter, she knows exactly what to recommend. It's spinach season! It's basil season! And fortunately, this recipe for green lasagna rolls uses both in quite the abundance. Whip it up at home, and share some with me. (Promise?) -------------------------------------------- Green Lasagna Rolls 12 oz lasagna noodles For the white sauce: 1 cup cashews, soaked for at least 2 hours 1/2 cup water 2 teaspoons cornstarch 1/2 teaspoon salt For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper For the ricotta: 1 14 oz extra firm tofu, crumbled 1/4 cup pesto 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt For the spinach: 2 tablespoons olive oil 6 cloves garlic, minced 10 oz baby spinach Make the noodles: Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together. Make the white sauce: Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside. Make the pesto: Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency. Make the ricotta: In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside. Make the spinach: Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside. Assemble and bake: Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil. Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end. Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons. Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn. Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!