Hello from the friendly skies! How is everyone? How was your weekend? Ours was crazy and SOOOO amazing! First of all, we got married!! Yes, I am now officially a “Mrs.” It was an amazing day that I will never forget and I will most definitely share more photos as soon as I get them in my hot little hands. We spent Saturday and Sunday unwinding, wine tasting, eating all the delicious food and sharing quality time with our families. It was so great to have all of our nearest and dearest surrounding us on our special day and we will cherish the memories that were made for a lifetime.
Now, Chris and I are on our way to Belize for our honeymoon! We are so excited to lounge on the beach, do some fantastic snorkeling, eat the local food and drink delicious drinks. It’s going to be amazzzzzing. But while we’re en route, I wanted to hop on here and share these super-tasty Ahi and Smoked Salmon Sushi-Ritos with you. I made these last weekend and, boy, I will say that they were the perfect, easy, light dinner after a long day spent in the sun finishing up some wedding projects. Chris and I were both exhausted by the end of the day and we devoured these sushi-ritos in no time.
I’ll have to admit I was a bit intimidated to give these a go at first, but learning new things is half the fun of cooking, right? I am no sushi rolling expert by any means and hesitantly pulled out the sushi rolling mat my mother-in-law had given us the last time she was cleaning out her kitchen. I was actually amazed at how easy it was to use and how little the sushi-ritos fell apart, even as I kept pushing the limits of how much filling each one could hold (because we can never have enough fillings, right?)
So here’s what goes into these bad boys: sushi rice (obvi), cucumber, carrot, microgreens, avocado, spicy ahi and smoked salmon. Now, you may remember I’ve made a more “detailed” version of spicy poke in this Ahi Poke Salad with Macadamia Nuts, but this is a simpler, more “dumbed down” version. Soy sauce, sesame oil, and sambal oelek (aka Korean chile paste) and that’s it. No worries here because we’re going to jazz it up with all of the other ingredients in these ritos.
Our first step (after whipping up some sushi rice) is to toast our nori sheets to get them “cooked” and ready to roll. Once we lay the toasted nori on the sushi rolling mat, we carefully pile up the other ingredients in a long, straight line along the bottom edge of the nori.
Then it’s all about the tuck and roll! You want to keep it as tight as possible while you’re rolling to ensure a well-structured sushi-rito when you go to cut it and bite into it. No mess here! At the end of rolling, we simply dab a little H2O on the edge of the nori and press it to itself to form a seal. I cut my Ahi and Smoked Salmon Sushi-Ritos in half for photography purposes, but there’s certainly no need to. Dig in right away and dip your ritos in soy sauce for good measure. Didn’t I tell you they’d be delicious?
Have a great week everyone…I’ll check in with you on Wednesday from the beautiful country of Belize! XO
- 1 cup uncooked sushi rice
- 1 ½ cups water
- 2 teaspoons rice vinegar
- 3 ounces sushi-grade ahi
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sambal oelek
- 5 sheets of nori
- 1 Persian cucumber cut into strips
- 1 cup shredded carrot
- 1 cup microgreens
- 1 avocado sliced
- 3 ounces smoked salmon
- First, make the sushi rice according to package directions. Stir in rice vinegar at the end, once rice is cooked. Set aside.
- While rice is cooking, make the ahi. Mix the fish with the soy sauce, sesame oil and sambal oelek. Set aside.
- Now it’s time to assemble your rolls. Place sushi rolling mat on the counter next to your stove. Take one nori sheet and toast it over the flame from a gas stove, just until it starts to turn more green and slightly crisp. Be careful not to burn it as nori burns easily. Once the nori is toasted, place the sheet on the sushi rolling mat.
- Place a long, neat line of the sushi rice along the bottom edge of the nori, then top with cucumber, carrot, microgreens, avocado and finishing with either the ahi or the smoked salmon (I alternated fish types with each of my rolls.)
- Once all ingredients are stacked, begin rolling your sushi-rito. Starting at the bottom, hold the nori sheet with the sushi rolling mat and, using your fingers as well, hold the toppings in tight as you roll up the sheet, guiding it with the mat.
- Once you reach the end, dip your fingers in a little bit of water and run them along the edge of the nori to seal. Press gently if needed. If desired, cut sushi-rito in half, or just eat it whole. Serve with soy sauce.
Let’s rock and sushi-roll!
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