Making a brown rice sushi burrito is a fun and healthy twist on traditional sushi and burritos.

Start by cooking one cup of brown rice according to package instructions.

Allow the rice to rest until it’s just barely warm to the touch.

Use the cooking time to prep all your fresh ingredients.

Shave avocado into long, paper-thin slices.

Dice cucumber into fine, stick-like pieces.

Use a box grater to create fine carrot ribbons for added bite.

For a protein punch, برنج قهوه ای include options such as tempura shrimp, marinated chicken, or pressed tofu.

Toss the hot rice with a seasoning mix of rice vinegar, a touch of sweetener, and a hint of salt.

Position your nori sheet on a clean counter or sushi rolling mat.

Cover the nori with a thin, even layer of rice, ensuring the upper edge remains bare.

Place your fillings horizontally across the center of the rice, being careful not to overstuff.

Drizzle lightly with soy sauce or swipe on a ribbon of spicy mayo for depth.

Start at the bottom, fold the nori over the fillings, tuck securely, and roll forward with gentle pressure.

Moisten the upper edge with a finger dipped in water to create a secure seal.

Cut cleanly using a serrated blade dampened with water.

Accompany with side condiments like soy sauce, pickled daikon, and a dusting of black or white sesame.

This sushi burrito is great for meal prep too.

Individually wrap in parchment and store in the fridge for 48 hours.

Bring to ambient temperature for the best texture and flavor