Spicy Tuna Sushi Burrito Recipe
Years before we had kids, my husband and I lived in South Florida. We both worked odd hours and being in our late 20s, we also had a few long nights out with friends. Back then, late nights made for lazy days. Sometimes, we’d watch Food Network and be inspired to hit Publix by about 3 pm. We’d pick out ingredients and re-create a dish by dinner time. Other times, we’d have sushi delivered and indulge in the strangely addictive food that we had recently discovered.
Nowadays, we’re just happy watching the channel and WISHING we had the energy and time to make all the indulgent dishes we see – ones that don’t include processed cheese, buttered macaroni, or pizza. A few weeks ago, we watched Diners, Drive-Ins, and Dives, and the host, Guy Fieri, visited a restaurant in Hawaii. The owner of the restaurant made spicy tuna sushi burritos. Not the typical sushi rolls, but huge, sushi BURRITOS. Why have I never thought of that before?!
Since we’re not going to be enjoying sushi burritos from Hawaii anytime soon (or ever), we decided to give it a try at home. Honestly, it took a few times to get a feel for how to roll the burrito to make it semi-pretty. One tip is to keep it simple and don’t try to overfill the burrito with too many items. Nori sheets aren’t very big, so it will quickly become difficult to fold up the burrito without everything squeezing out. The wax paper will help to hold everything together. Just remember that your knife needs to be sharp enough to cut through the paper and the seaweed, which already tends to be tougher to cut through. Also, I recommend using a good, Japanese sticky rice. This helps keep the burrito together, whereas regular white rice will be difficult to roll.
- 1 1/2 Sushi Rice, Uncooked
- 1 – 2 Tbsp Rice Wine Vinegar
- Roasted Nori (Seaweed) Sheet
- 1/2 Cup Sushi-Grade Tuna
- English Cucumber, Sliced
- Avocado, Sliced
- 1/4 Cup Panko or Tempura Crumbs
- Soy Sauce for Dipping
- Sriracha Sauce – Optional
- Wasabi – Optional
- Wax Paper or Other Flexible Paper
- Chop tuna into bite-sizes with a knife or use a food processor.
- Fold or stir in sriracha sauce until it is the desired level of spice.
- Cook sushi rice according to the package, add rice wine vinegar and fluff with a large spoon or rice paddle. Allow cooling slightly.
- In a small pan, toast the panko or tempura crumbs until they are golden brown. There is no need to use any oil. Remove from the heat and set aside.
- Slice the cucumber and avocado, length-wise, then set them aside.
- Lay the roasted nori sheet onto a piece of wax paper of equal size, and set on a flat surface.
- Spread 3/4 – 1 cup of warm, cooked rice onto the nori sheet, making sure to cover as much area as possible. This will also help your burrito stick together.
- With a corner facing you (like a diamond), spread out your tuna and then layer the cucumber and avocado. Sprinkle tempura crumbs on top.
- Carefully take the inside (pointing toward you) and fold it forward, covering the ingredients and allowing the point to adhere to rice.
- Take both side corners and fold them in. Continue to roll into a burrito, keeping everything intact.
- Slice in half with a sharp knife.
- Mix wasabi and soy sauce to make a dipping sauce.