Sushi Shrimp Burrito

Sushi Shrimp Burrito

With Chef Devin Levine, BOK Center

Ingredients:
2 cups Sushi Rice, cooked, seasoned & cooled
¼ cup Sriracha Mayonnaise
¾ cup Shrimp, cooked, peeled & chopped
¼ cup Cucumber, julienned
½ ea Avocado, pitted, peeled & sliced
¼ cup Bean Sprouts
¼ cup Carrots, shredded
¼ cup Red Pepper, seeded & fine julienned
2 tabl Scallions, minced
1 tabl Asian Rice Seasoning
1 ea 12” Flour Tortilla

Method:
Lay flour tortilla on cutting board; spread sriracha mayo over all; spread sushi rice down center, add shrimp & all vegetables across center as well; season with rice seasoning. Carefully roll tortilla up into a very tight roll being careful not to tear the tortilla. Tuck each end and cut in half diagonally and arrange in center of plate. Garnish with Asian slaw, seaweed salad, marinated cucumbers or any garnish you desire.