Sushi burrito

Step 1/3

• ½ carrot
• ½ mango
• ½ avocado
• 100 g green asparagus
• 100 g chicken breast
• oil for frying
• salt
• pepper
• cinnamon

• frying pan
• vegetable peeler
• cutting board
• knife

Peel and cut carrot in long strips. Peel and slice mango and avocado into strips, as well. Cut asparagus into spears as long as the Nori sheets. Set aside. Heat vegetable oil in a frying pan. Add chicken breast and fry for approx. 4 – 5 min. Season with salt, pepper, and cinnamon. Remove from pan and let cool. Cut into bite-sized pieces and set aside. In the same frying pan, fry asparagus for approx. 3 min., until softened.

Step 2/3

• 25 g tahini
• ¼ lemon
• ½ tbsp soy sauce
• ¼ tsp sugar
• 1 tbsp water

• citrus press
• small mixing bowl

Add tahini, lemon juice, soy sauce, sugar, and water to small mixing bowl and stir to combine. Set aside.

Step 3/3

• 2 Nori sheets
• 250 g sushi rice
• 10 g cilantro

• sushi mat

Transfer Nori sheet onto a sushi mat. Spread and slightly press cooked sushi rice evenly over Nori sheet, leaving approx. 3 fingers of space at the top. Place chicken breast on the lower third of burrito sheet. Top with fried asparagus, sliced carrot, avocado, mango, and cilantro. Drizzle some tahini sauce on top and roll together tightly. If desired, halve for serving and enjoy!

Enjoy your meal!