Description
This Spicy Tuna Sushi Burrito combines the flavors of classic sushi with the convenience and size of a burrito. Featuring sushi-grade ahi tuna tossed in a spicy mayo-based sauce, seasoned rice, fresh avocado, cucumber, red onion, and cilantro, all wrapped in crispy nori sheets. Perfect for a flavorful, portable meal that satisfies sushi cravings with a twist.
Ingredients
Scale
Rice and Seasoning
- 1 1/3 cup Short Grain White Rice
- 4 tablespoon Rice Vinegar
- 2 tablespoon Granulated Sugar
- 1/2 teaspoon Salt
Spicy Tuna Mixture
- 0.75 pound Sushi Grade Ahi Tuna
- 1/3 cup Mayonnaise
- 1 tablespoon Sriracha
- 2 tablespoon Scallion (chopped)
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Rice Vinegar
Assembly and Garnishes
- 8 Nori Sheets
- 2 Avocados (sliced)
- 1 Red Onion (thinly sliced)
- 2 Persian Cucumbers (sliced into strips)
- Fresh Cilantro Leaf (to taste)
- 4 teaspoon Roasted Sesame Seeds
Instructions
- Season the Rice: Add the granulated sugar, rice vinegar, and salt to the cooked short grain white rice. Toss gently to combine while the rice is still warm. Cover and set aside to cool to room temperature.
- Prepare the Spicy Sauce: In a small bowl, mix together the mayonnaise, sriracha, chopped scallions, soy sauce, garlic powder, ground ginger, and rice vinegar until well combined to create the spicy sauce.
- Dice the Tuna: Cut the sushi-grade ahi tuna into 1/2-inch pieces ensuring even-sized chunks for a balanced texture.
- Combine Tuna with Sauce: Place the diced tuna into a large bowl. Pour the spicy sauce over the fish and gently toss to evenly coat the tuna pieces without breaking them apart.
- Prepare the Nori Sheets: Lay one nori sheet flat. Using your finger, draw a 1-inch line of water along the long edge to help with sealing. Overlap a second nori sheet along this wet edge and press firmly to smooth and seal the seam.
- Spread the Rice: Over a sushi rolling mat placed under the double-layered nori, spread about 1 cup of the seasoned rice into a 7×5-inch rectangle in the center, leaving approximately 2 inches free on the short sides and 1 inch free at the far edge.
- Add the Fillings: Line up 1/4 of the spicy tuna mixture on top of the rice in a horizontal line. Add several slices of avocado, some strips of Persian cucumber, thin slices of red onion, and fresh cilantro leaves to taste. Sprinkle about 1 teaspoon of roasted sesame seeds over the fillings.
- Roll the Burrito: Starting at the edge closest to you, carefully roll the sushi mat away from you, gently tucking in the fillings as you go. Once the ingredients are tucked and rolled, fold in the sides and complete rolling to seal. Use a line of water along the edge of the nori to seal the burrito.
- Slice and Serve: Wrap each burrito tightly in parchment paper to hold its shape. Slice each burrito in half and serve immediately for best texture and flavor.
Notes
- Use sushi-grade ahi tuna for safety and the best flavor.
- The rice must be cooled to room temperature before assembling to prevent soggy nori.
- Adjust sriracha amount according to desired spice level.
- Keep the nori sheets dry except for the edges to ensure proper sealing and crispness.
- Serve immediately after slicing to enjoy the freshest taste and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese Fusion
Keywords: spicy tuna burrito, sushi burrito, ahi tuna recipe, sushi roll, homemade sushi, spicy sushi, fusion cuisine
