Sushirrito with daikon, spinach and cucumber

As with regular rolls, you can put whatever your heart desires into sushirrito. We settled on a modest vegetable set, but you can use fish, cream cheese, chicken - whatever you like to eat in standard size rolls.

Pour the washed rice grains with water, put on fire, cover with parchment and cook over a high flame for about 4 minutes.

After a while, put the container in the oven, covered with a lid, and bring it to readiness in about 12 minutes at 150 degrees.

Mix chilled rice with a simple dressing of rice vinegar, salt and sugar, and then start forming the rolls.

Place a nori sheet on a rug and cover it with a layer of rice, leaving about a centimeter on one end.

Spread the filling on top.

Since one sheet of nori will not be enough to roll a large sushi burrito, lightly moisten the remaining free edge of the first sheet and attach the second to it.

Using a rug, gently shape the roll, then cover it with plastic wrap and leave in the refrigerator for about 10 minutes.

Then wrap the sushirrito with paper and cut it in half. You can eat right away or pack it in a lunch box.