This meal came about largely due to my inability to properly fold sushi and my desire to be eating said sushi immediately. I made two flavors, eggplant and raw veggies. I was pleased with the results.

Ingredients:

4 cups of rice, cooked (4 cups should be the quantity uncooked, but you should cook it)

1 cup rice vinegar

1/2 cup sugar

2 tsp salt

3 chinese eggplants

2 cups panko

1 cup vegetable oil

3 eggs

more salt

1 1/2 cucumber, diced

3 large carrots, diced

2 avocados, diced

8 Tbs mayonnaise

2 Tbs Sriarcha

toasted sesame seeds to taste

soy sauce to taste

22 sheets of nori

Feeds 6

Cut the eggplant into small strips and salt it generously. Let it sit for one hour, then wash the salt and liquid off and dry. Heat the vegetable on medium. Drip the eggplant pieces in the egg mixture, then the panko and fry until golden.

Boil the rice vingegar, then add sugar and 2 tsp of salt and stir until sugar and salt have fully dissolved. Mix with cooked rice.

Mix mayonnaise with sriracha.

Now just lay out the nori, add a spoonfull of rice, a dollop of spicy mayo, a few sprinkles of roasted sesame seeds, a handful of your topping, a dash of soy sauce and fold as it it were a burrito.

My burritos weren’t very pretty.

This is a good dish to be creative with your fillings. Have fun!