Sushi burrito with turkey breast, mango and avocado

Ingredients for 2 servings:

• 200 g sushi rice
• 2 tbsp rice vinegar
• Sugar
• 200 g turkey breast
• 1 cucumber(s)
• 1 mango(s), ripe
• 1 avocado(s), ripe
• e.g. arugula
• 3 tbsp peanuts, salted
• 100 g crème fraîche
• 100 g cream cheese
• 1 lemon(s)
• 2 tbsp oil, neutral
• e.g. chili flakes
• salt and pepper
• 4 nori sheets
• e.g. soy sauce

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

To ensure the sushi rice is cool enough to roll, you should prepare it first. First, wash the sushi rice thoroughly. Then cook the rice according to the package instructions or simply in a rice cooker. This should take no longer than 20-30 minutes. In the meantime, heat the rice vinegar in a small saucepan and mix with 1 teaspoon of salt and 1 teaspoon of sugar until the salt and sugar have dissolved. Add the cooked sushi rice to a large bowl with the vinegar mixture and stir well with a wooden spoon. Then set the sushi rice aside and let it cool. Now you can prepare the filling: 1. Peel the mango, cucumber, and avocado and cut into strips. 2. Cut the turkey breast into thin strips and fry in a pan with a little oil, seasoning with salt and pepper. 3. For the cream, squeeze half a lemon. In a bowl, mix the crème fraîche, cream cheese, and 1 tablespoon of oil. Add a little lemon juice, chili flakes, salt, pepper, and sugar to taste, and mix well. 4. Finely chop the peanuts and set aside in a bowl. 5. Gather all the ingredients—sushi rice, cucumber, mango, avocado, peanuts, cream, and arugula—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 the rice doesn’t stick to your fingers as much. Spread the sushi rice on the nori sheet, leaving a one-centimeter margin. Spread a dollop of the delicious cream in the center of the seaweed sheet. Top with a few strips of turkey, cucumber, mango, and avocado. Sprinkle with arugula and peanuts. Sprinkle the end of the seaweed sheet with water so that the nori sheet sticks to the end of the roll when you close it. Roll the sushi burrito from the bottom up. Press the roll firmly. Olè! You can wrap the finished sushi burrito in parchment paper or aluminum foil and cut it diagonally in half. Pour the soy sauce into a small bowl for dipping. Enjoy!