Print

Flavorful Sushi Burrito Recipe Easy Spicy Tuna Avocado Wrap

sushi burrito recipe - featured image
Print Recipe

A quick and easy sushi burrito featuring spicy tuna and creamy avocado, perfect for a fresh, satisfying, and portable meal.

Ingredients

Scale
  • 6 ounces sushi-grade tuna, diced
  • 1 ripe avocado, sliced
  • 1 cup sushi rice (uncooked), rinsed and cooked
  • 2 large nori sheets
  • 2 tablespoons spicy mayo (mayonnaise mixed with sriracha)
  • 1 tablespoon rice vinegar
  • Soy sauce for dipping or drizzling (low sodium preferred)
  • ½ cucumber, julienned
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • Optional extras: pickled ginger, wasabi, shredded carrots

Instructions

  1. Rinse 1 cup (190 g) sushi rice under cold water until water runs clear. Cook according to package instructions or in a rice cooker (about 20 minutes). Once cooked, gently fold in 1 tablespoon (15 ml) rice vinegar and let cool to room temperature.
  2. Dice 6 ounces (170 g) sushi-grade tuna into small cubes. Mix with 2 tablespoons (30 ml) spicy mayo (mayonnaise and sriracha) gently to coat. Chill in fridge for about 10 minutes.
  3. Julienne half a cucumber and slice 1 ripe avocado thinly. Thinly slice 2 green onions. Toast 1 teaspoon (5 g) sesame seeds in a dry skillet over medium heat for 2 minutes until fragrant.
  4. Lay a bamboo sushi rolling mat on a clean surface and cover with plastic wrap. Place a large nori sheet, shiny side down, on the mat.
  5. Wet your fingers to prevent sticking and evenly spread about half the rice (~1 cup or 190 g) over the nori, leaving a 1-inch border at the top edge. Rice layer should be about ¼ inch thick.
  6. Add half the spicy tuna mixture, avocado slices, cucumber juliennes, and green onions across the center of the rice. Sprinkle with toasted sesame seeds.
  7. Using the bamboo mat, roll the sushi burrito away from you, tucking the filling in as you go. Press gently to form a tight cylinder. Moisten the top edge of the nori with water to seal the roll.
  8. Slice the burrito in half diagonally with a sharp knife. Serve with soy sauce, pickled ginger, and extra spicy mayo on the side.

Notes

Use sushi-grade tuna for best flavor and safety. Chill spicy tuna before assembling to help it hold together. Use a sharp knife to slice the burrito cleanly. If nori tears, try smaller sheets or overlapping two sheets. Rice should be cooled before spreading to avoid tearing nori. Adjust sriracha in mayo to control spice level.

Nutrition

Keywords: sushi burrito, spicy tuna, avocado wrap, easy sushi recipe, sushi roll, portable meal, quick dinner

Find it online: https://cooksybite.com/flavorful-sushi-burrito-recipe-easy-spicy-tuna-avocado-wrap-tutorial/