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Servings:

Spicy Tuna Sushi Burrito

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.

Total Time

45min

5.0

4 Ratings

Author: Lauren Holdcroft at SideChef

Servings:

Ingredients

Sushi Rice

•

1 1/3 cups

Warm Short Grain White Rice

•

4 Tbsp

Rice Vinegar

•

2 Tbsp

Granulated Sugar

•

1/2 tsp

Salt

Spicy Tuna

•

13 oz

Sushi Grade Ahi Tuna

•

1/3 cup

Mayonnaise

•

1 Tbsp

Sriracha

•

2 Tbsp

Chopped Scallions

•

1 tsp

Soy Sauce

•

1/2 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Ground Ginger

•

1/2 tsp

Rice Vinegar

For Assembly

•

Nori Sheets

•

Small Avocados , thinly sliced

•

Small Red Onion , thinly sliced

•

Persian Cucumbers

•

to taste

Chopped Fresh Cilantro Leaves

•

1 1/3 Tbsp

Roasted Sesame Seeds

Cooking Instructions

Add the Granulated Sugar (2 Tbsp) , Rice Vinegar (4 Tbsp) , and Salt (1/2 tsp) to the cooked Short Grain White Rice (1 1/3 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) , Simply Organic Garlic Powder (1/2 tsp) , Ground Ginger (1/2 tsp) , and Rice Vinegar (1/2 tsp) .

Dice the 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 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 1/3 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.

Nutrition Per Serving

CALORIES

684

FAT

30.2 g

PROTEIN

30.3 g

CARBS

76.2 g