A copycat version of one of my favorite sushi rolls from a local sushi restaurant, turned into a sushi burrito. It is filled with spinach, mango, red bell pepper, avocado, and Thai chilies, and served with a garlic ponzu dipping sauce.
Mix the tamari, lemon juice, orange juice, and maple syrup together in a glass jar. Then add the garlic, lime slices, and kombu. Cover the jar and set it in the refrigerator overnight to steep. Whe you are ready to use it, make sure and strain out the solids before serving.
Prepare the sushi rice.
Place a metal steamer basket in a medium saucepan and fill the saucepan with 1 inch of water. Bring the water to a boil, then add the spinach, cover the pot, and let the spinach steam for 3 minutes, or until just wilted. Remove the spinach from the steamer and set it aside to cool. Once it has cooled, squeeze out the excess water.
Place a sheet of nori, smooth, shiny side facing down, on a clean cutting board or a sushi rolling mat. (It's easier to roll it if you have a sushi rolling mat, but it still can be done without one!) Fill a small bowl with warm water to keep next to your work surface.
Dip your fingers in the water, then use them to spread about 1 cup of the rice evenly over the nori, leaving about 1 inch of nori at the end opposite from you, so that you can seal your burrito. Continue dipping your fingers in the water as needed, to prevent the rice from sticking to them.
Lay down some of the spinach in a line across the sushi, about one inch away from the edge closest to you. Then repeat with strips of mango, red bell pepper, and avocado. Add some of the slices of Thai chili, being careful not too add too much and to spread them out so that you don't hit a pocket of extra spiciness.
To roll your burrito: Place your thumbs under the rolling mat and lift the nearest edge of the mat with your thumbs and index fingers. (If you aren't using a rolling mat, place your thumbs under the nori.) Hold the fillings in place with the rest of your fingers. Use the mat to fold the edge of the nori over the fillings. Pull back the edge of the bamboo rolling mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole burrito is complete. The 1-inch of exposed nori at the far end will seal the roll. You can also wet your finger and lightly moisten the far end so that it seals easier.
Wrap the sushi burrito in a piece of parchment paper, twisting the ends to seal the burrito inside. Set it aside and repeat the process with the remaining ingredients.
Cut the roll in half, using a sharp knife moistened with a bit of water. Be careful not to push down too hard with the knife, which will cause the pieces to be misshapen and will push rice out of the sides. A gentle sawing motion is best! If you are packing the burritos to go, don't cut them beforehand. Serve the burritos with the Garlic Ponzu Dipping Sauce.
Adjust the spice level of your burritos by using more or less of the sliced Thai chilies, or skip them altogether. If you can't find Thai chilies you an substitute inced habanero pepper.
If you want to make a slightly larger burrito, you can use an additional 1/2 - 1 sheet of nori. Attach the extra nori by moistening the tip of your index finger with warm water and drawing a line across the short edge nearest you, then placing the extra nori, smooth, shiny side face down, overlapping slightly with the full sheet of nori, and pressing them together where the nori is damp. I find that attaching the extra nori closest to you is better, as it will then be rolled up inside the burrito. If you do it at the far end, you risk the sheets coming apart.