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RECIPE
18 INGREDIENTS 9 STEPS 45min

Spicy Tuna Sushi Burrito

5.0
3 Ratings
I love fun and delicious hybrid foods! In a world full of fusion food, the sushi burrito should surprise no one, but excite everyone. This delicious hand-held sushirrito is the perfect lunch or light dinner. A flavorful mix of the best of two very different world cuisines. It's full of raw tuna in a sriracha mayo sauce, avocado, and fresh veggies.
Spicy Tuna Sushi Burrito Recipe | SideChef
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I love fun and delicious hybrid foods! In a world full of fusion food, the sushi burrito should surprise no one, but excite everyone. This delicious hand-held sushirrito is the perfect lunch or light dinner. A flavorful mix of the best of two very different world cuisines. It's full of raw tuna in a sriracha mayo sauce, avocado, and fresh veggies.

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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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
45min
Total Time
$3.46
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Sushi Rice

4 cups
2 cups uncooked
1/4 cup
Rice Vinegar
1/2 tsp

Spicy Tuna

13 oz
Sushi Grade Ahi Tuna
1/3 cup
Mayonnaise
1 Tbsp
or to taste
2 Tbsp
Chopped Scallions
1/2 tsp
Garlic Powder
1/2 tsp
Rice Vinegar

For Assembly

8
Nori Sheets
2
Small Avocados , thinly sliced
1
Small Red Onion , thinly sliced
2
Persian Cucumbers
sliced into strips
to taste
Chopped Fresh Cilantro Leaves
1 Tbsp
Roasted Sesame Seeds
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Nutrition Per Serving

VIEW ALL
CALORIES
1126
FAT
30.7 g
PROTEIN
38.4 g
CARBS
174.3 g

Cooking Instructions

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Step 1
Add the Granulated Sugar (2 Tbsp) , Rice Vinegar (1/4 cup) , and Salt (1/2 tsp) to the 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.
Step 2
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) , and Rice Vinegar (1/2 tsp) .
Step 3
Dice the Sushi Grade Ahi Tuna (13 oz) into 1/2-inch pieces.
Step 4
Add the fish to a large bowl. Pour the sauce over the top and gently toss to combine.
Step 5
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.
Step 6
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.
Step 7
Add ¼ of the fish, a few slices of Avocados (2) , some Persian Cucumbers (2) strips, Red Onion (1) , and Fresh Cilantro Leaves (to taste) to the middle in a line. Sprinkle with a teaspoon of Roasted Sesame Seeds (1 Tbsp) .
Step 8
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.
Step 9
Wrap in parchment paper, then slice in half before serving.

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Nutrition Per Serving
Calories
1126
% Daily Value*
Fat
30.7 g
39%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
41.3 mg
14%
Carbohydrates
174.3 g
63%
Fiber
15.8 g
56%
Sugars
13.1 g
--
Protein
38.4 g
77%
Sodium
614.8 mg
27%
Vitamin D
--
--
Calcium
110.0 mg
8%
Iron
11.1 mg
62%
Potassium
760.4 mg
16%
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