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RECIPE
5 INGREDIENTS6 STEPS30min

Easy Taco Pie

5.0
2 Ratings
When two favorite foods blend together and there's no need to choose no more! Tacos or pizza? Make taco pie instead and satisfy two cravings with one dish. Need a quick easy meal that everyone will love? Look no further, this taco pie will keep everyone in the family happy! With just a few simple ingredients you can whip this meal up in no time.
Easy Taco Pie Recipe | SideChef
When two favorite foods blend together and there's no need to choose no more! Tacos or pizza? Make taco pie instead and satisfy two cravings with one dish. Need a quick easy meal that everyone will love? Look no further, this taco pie will keep everyone in the family happy! With just a few simple ingredients you can whip this meal up in no time.

How To Make Sushi Tuna Burrito

How To Prepare Rice for Sushirrito

Rinse the rice using a strainer or a colander until the water runs clear.  Combine with water in a medium saucepan, bring to a boil. Reduce heat to low and continue cooking for about 20 minutes. Once the rice is done,  transfer it to a baking dish or a bowl and let it cool down a little bit. When the rice is warm, sprinkle it with sugar, add rice vinegar and salt. Toss to combine, cover,  and set aside until ready to use.

How To Make Sriracha Mayo Sauce

Simply combine mayo,  Sriracha sauce,  chopped scallions, soy sauce, garlic powder,  ground ginger, and rice vinegar in a bowl, and mix until well combined.  This sauce is perfect for many other dishes and tastes especially good with poke bowls, chicken sandwiches, and fish tacos.

How To Assemble a Sushi Burrito

Start by connecting 2 pieces of nori. Simply lay down one sheet of nori ( shiny side down) and smear one edge with water using your finger (about 1 inch wide). Place the second nori sheet over the watered edge and smooth out.  Put the ‘double’ nori sheet on top of a sushi mat (shiny side down). Spread the seasoned rice over the nori leaving  about2 inches of free seaweed along the short sides and 1 inch on the far side. Lay all your fillings on the rice one by one and sprinkle with sesame seeds.  Start rolling your sushirrito tucking in the ingredients as you go.  Once your filling is tucked in under, dampen the top border with a little water, fold in both sides of the nori sheet and complete the roll.



Ingredients & Substitutions

  • Rice Vinegar - Rice vinegar is a vinegar made from fermented rice in East Asia. It’s lightly sweet and sour and very aromatic. You need rice vinegar both to season our rice and make the mayo sriracha sauce for tuna.  You can use white wine vinegar or apple cider vinegar instead of rice vinegar for this dish. Make sure not to add too much vinegar, its taste can be very overpowering.
  • Sushi Grade Ahi Tuna - Sushi grade means that fish is safe to be eaten raw, and its quality is high enough to taste good when eaten. Sushi-grade fish is caught quickly, bled upon capture, gutted soon after, and iced thoroughly.  Read the label to confirm if the tuna is sushi-grade, or ask your fishmonger.
  • Sriracha - Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.  Chili garlic sauce can be a good substitute for Sriracha, it’s a bit thicker and chunkier.
  • Persian cucumbers - There are many types of cucumbers, but Persian cucumbers are commonly referred to as the best cucumbers. They are crunchier, thin-skinned, less watery, and almost completely seedless. You can usually find them packed in 5 or 6 at the vegetable section.
  • Roasted Sesame Seeds - They really enhance the flavor of this sushi burrito. Adding some nutty notes and an extra crunch. Don't underestimate this ingredient. You can try using roasted sunflower seeds, roasted roughly chopped almonds, or pistachios as a substitute.


Tips & Suggestions

  • Make the rice ahead of time, so it has enough time to cool to room temperature.  But make sure to season it while it is still warm so that the sugar completely dissolves and the rice is seasoned evenly.
  • When handling the rice, especially when spreading it on top of the nori make sure your hands are wet. That way it won’t stick to your hands which makes the process quicker and easier.
  • Don’t go over the top with the filling. It will be impossible to roll and seal the sushirrito.
  • Try replacing Mayo Sriracha Sauce with this Spicy Sriracha Cashew Sauce for a slightly nuttier flavor.


Frequently Asked Questions

What Fillings Are Good for a Sushi Burrito?

Think about a sushi roll flavorful combination you like. You can make a sushi burrito filling based on your favorite sushi roll flavors. Choose a key ingredient and build from there. Your key ingredient can be salmon, crab meat, tempura shrimp, tofu, or tempeh. Then add some crunch using cucumbers, carrots, or even something pickled like kimchi. Choose a sauce to go with your combination and enjoy. 

How Long Can I Keep Sushi Burrito in the Fridge?

It’s fine to refrigerate leftover sushirrito for up to 24 hours. But it is definitely better enjoyed fresh. 



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Ingredients

US / METRIC
Servings:
6
Serves 6
1 pckg
Pillsbury™ Reduced Fat Crescent Rolls
1 lb
Lean Ground Beef
2/3 cup
Salsa
1 pckg
Taco Seasoning
2/3 cup
Light Shredded Cheese Blend
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Nutrition Per Serving

VIEW ALL
CALORIES
321
FAT
14.6 g
PROTEIN
20.7 g
CARBS
21.9 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Heat up your ground Lean Ground Beef (1 lb) in a frying pan on stove, once cooked drain fat. Add Salsa (2/3 cup) and Taco Seasoning (1 pckg) . Simmer for 5 minutes.
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Nutrition Per Serving
Calories
321
% Daily Value*
Fat
14.6 g
19%
Saturated Fat
6.9 g
34%
Trans Fat
0.3 g
--
Cholesterol
58.8 mg
20%
Carbohydrates
21.9 g
8%
Fiber
0.5 g
2%
Sugars
3.9 g
--
Protein
20.7 g
41%
Sodium
923.0 mg
40%
Vitamin D
0.1 µg
0%
Calcium
105.9 mg
8%
Iron
3.1 mg
17%
Potassium
333.5 mg
7%
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