Granulated Sugar (2 Tbsp)
Rice Vinegar (1/4 cup)
Salt (1/2 tsp)
Short Grain White Rice (4 cups)
and toss gently to combine while the rice is warm. Cover and set aside to come to room temperature.
In a small bowl, combine the
Mayonnaise (1/3 cup)
Sriracha (1 Tbsp)
Scallions (2 Tbsp)
Soy Sauce (1 tsp)
Garlic Powder (1/2 tsp)
Ground Ginger (1/2 tsp)
Rice Vinegar (1/2 tsp)
Sushi Grade Ahi Tuna (13 oz)
into 1/2-inch pieces.
Add the fish to a large bowl. Pour the sauce over the top and gently toss to combine.
To assemble the burrito, lay a
Nori Sheets (8)
down and draw a 1-inch line of water with your finger along the long side. Place the other sheet overlapping it, then press down to smooth out the seam.
Over a sushi mat, spread roughly 1 cup of seasoned, cooked rice along the middle of the seaweed in a 7x5-inch rectangle, leaving roughly 2 inches of free seaweed along the short sides and 1 inch on the far side.
Add ¼ of the fish, a few slices of
Persian Cucumbers (2)
Red Onion (1)
Fresh Cilantro Leaves (to taste)
to the middle in a line. Sprinkle with a teaspoon of
Roasted Sesame Seeds (1 Tbsp)
To roll, begin to roll the closest long side away from you, tucking in the ingredients as you go. Once you have tucked the ingredients under, then pull in the sides and complete the roll. Seal with another line of water along the edge.
Wrap in parchment paper, then slice in half before serving.