2 large or 4 small pieces of frozen breaded fish, cooked according to package directions
2 radishes, sliced into thin slices.
Instructions
Cook the sushi rice. Rinse the rice by covering with water and swirling with fingers to release the starches, then pouring off the cloudy water. Repeat until water runs clear or nearly clear - for me, this was 5-6 rinses. Soak the rice for 30 minutes. Drain, and add to a small pot with ¾ cup of water. Bring to the boil, cover, and turn down to low heat. Cook for 20 minutes, then remove the pot from the heat without removing the lid and leave to steam for 10 more minutes. Remove the cover and fluff with a fork. Add ½ tablespoon rice vinegar, 1 teaspoon sugar, and ¼ teaspoon salt to a medium bowl. Stir to dissolve, then add the rice, forking the dressing through and turning thoroughly to coat. Set aside.
Cook the fish, then slice into thin-ish strips.
Make the slaw. First, make the dressing. Mix the mayo, rice vinegar, sriracha, and toasted sesame oil together until smooth. Add the cabbage, carrot, and cilantro, and toss to coat.
Once all the components are ready, make the sushi burritos. Set the nori sheet on your work surface. Add ½ of the rice, spreading it out until it is in a thin, even layer over the whole sheet. You'll need a small bowl of water to dip fingers in at this stage; the water helps with sticky fingers and rice spreading. Add a layer of slaw to one edge of the sheet; be careful not to cover more than a third of the sheet. Top with strips of the cooked fish, and a layer of radish slices. Now, be brave! Roll the burrito, using a quick tuck and fold method. The nori is softened and quite flexible at this point, so it should roll and stay stuck together without much fuss. End with a seam-side down burrito and press to seal the seam. Slice in half at an angle, and eat soon after making.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/fish-taco-sushi-burritos/