Sushi Burrito

Method

1. Put 80 g of sushi rice in a sieve and rinse under cold water, rubbing the grains with your fingers, until the water runs clear — about 1 minute. Drain well, tip into a small saucepan with 100 ml of water, cover and bring to the boil over a medium heat. Drop to the lowest heat and cook, lid on and undisturbed, for 12 minutes, then take off the heat and leave covered for 10 minutes to steam.
2. Stir 1 tbsp of rice vinegar with 1 tsp of caster sugar and 0.25 tsp of salt until dissolved. Tip the hot rice into a wide bowl, pour the vinegar over and fold it through with a wooden spatula in slicing strokes, never stirring, until every grain is glossy. Fan the rice or spread it out and leave until barely warm — hot rice steams the nori limp.
3. Whisk 1 tbsp of Japanese mayonnaise with 1 tsp of sriracha in a small bowl to make the spicy mayo. Set aside.
4. With a very sharp knife, cut 70 g of salmon along the grain into finger-thick strips. Peel and slice 0.5 avocado into 5 mm slices. Cut 40 g of cucumber and 30 g of carrot into matchsticks the length of your palm, discarding the watery cucumber seeds. Keep everything on a board in separate piles.