Creating a brown rice sushi burrito offers a fresh, nutritious take on classic sushi and burrito flavors.

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

Wait until the rice has cooled enough to handle comfortably without being cold.

Use the cooking time to prep all your fresh ingredients.

Shave avocado into long, paper-thin slices.

Chop cucumber into matchsticks.

Shred carrots to add a sweet, crisp texture.

Boost the protein with options like seared shrimp, teriyaki chicken, برنج قهوه ای or baked tofu.

For a touch of flavor, mix a tablespoon of rice vinegar, a teaspoon of sugar, and a pinch of salt into the warm rice and stir gently.

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.

Add a few dashes of soy sauce or a smear of wasabi mayo if you like.

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.

Slice it in half with a sharp, wet knife to prevent sticking.

Serve immediately with extra soy sauce, pickled ginger, or a sprinkle of sesame seeds on the side.

This sushi burrito is great for meal prep too.

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

Just let it come to room temperature before eating