Ingredients

1 1/3 cup Short Grain White Rice

4 tablespoon Rice Vinegar

2 tablespoon Granulated Sugar

1/2 teaspoon Salt

0.75 pound Sushi Grade Ahi Tuna

1/3 cup Mayonnaise

1 tablespoon Sriracha

2 tablespoon Scallion

1 teaspoon Soy Sauce

1/2 teaspoon Garlic Powder

1/2 teaspoon Ground Ginger

1/2 teaspoon Rice Vinegar

8 Nori Sheets

2 Avocados

1 Red Onion

2 Persian Cucumbers

Fresh Cilantro Leaves, to taste

4 teaspoon Roasted Sesame Seeds

Instructions

Step 1: Add the granulated sugar, rice vinegar, and salt to the cooked short grain white rice while it is still warm. Gently toss to combine, then cover and set aside to cool to room temperature.

Step 2: In a small bowl, mix together mayonnaise, sriracha, scallion, soy sauce, garlic powder, ground ginger, and rice vinegar to create the spicy sauce.

Step 3: Dice the sushi grade ahi tuna into half-inch pieces and place them in a large bowl.

Step 4: Pour the prepared spicy sauce over the diced tuna and gently toss until all the fish is evenly coated.

Step 5: Lay one nori sheet down and wet a one-inch strip along the long side with water. Overlap with a second nori sheet and press to secure the seam.

Step 6: Using a sushi mat, spread about 1 cup of the seasoned rice in a 7×5-inch rectangle along the center of the nori, leaving a border of about 2 inches on the short sides and 1 inch at the far edge.

Step 7: Arrange a quarter of the spicy tuna mixture, avocado slices, cucumber strips, red onion slices, and cilantro leaves in a line along the rice center. Sprinkle with 1 teaspoon of roasted sesame seeds.

Step 8: Roll the burrito by folding the closest long edge away from you, tucking the fillings in as you go. Once rolled, fold in the sides and seal the edge with a line of water.

Step 9: Wrap each burrito in parchment paper and slice in half before serving.

Tips & Variations

For extra crunch, add shredded carrots or thinly sliced radish to the filling.

Use low-sodium soy sauce to control the saltiness of the spicy sauce.

Substitute ahi tuna with cooked shrimp or tofu for a different protein option.

Chill the rice slightly before spreading to make it easier to handle and prevent tearing the nori.

FAQs

Can I use regular tuna instead of sushi-grade ahi tuna?

For safety and the best flavor, it’s recommended to use sushi-grade ahi tuna. Regular tuna may not be fresh enough for raw consumption and could pose a health risk.

How do I keep the nori from getting soggy?

To prevent soggy nori, spread the rice evenly without overpacking and avoid adding too many wet ingredients. Wrapping the burrito shortly before eating also helps maintain crispness.