TUNA SUSHI BURRITO
This easy mash-up combines the best of both worlds: the satisfying heft of a big burrito and all the flavors of your favorite hand roll. Also nice, the recipe uses canned tuna so you don't have to make a special trip to fish counter.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice according to the package directions.
- Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
- Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.
- In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
- Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them.
- Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
- Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve.
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Ayden Fish
[email protected]Overall, I thought this recipe was pretty good. I would definitely make it again, but I would make a few changes. I would use less Sriracha and I would add some more vegetables.
Hashem shraim
[email protected]This recipe was a bit too spicy for me. I think I would have liked it better if it had less Sriracha.
Abiona Modupe
[email protected]I had some trouble finding sushi-grade tuna, so I used regular tuna instead. The burrito was still good, but I think it would have been better with the sushi-grade tuna.
lemedy
[email protected]This recipe was a bit bland for my taste. I think it could have used more seasoning.
Bernadine Clark
[email protected]5 stars! This tuna sushi burrito was amazing! I will definitely be making it again.
Adam Baba Fans Club
[email protected]This recipe was easy to follow and the tuna sushi burrito turned out great! I would definitely recommend it.
Nakalema Phiona
[email protected]I'm not a big fan of sushi, but I really enjoyed this tuna sushi burrito. The flavors were well-balanced and the burrito was very filling.
Jaibar Jaan mangi
[email protected]This recipe was a bit more involved than I expected, but it was worth the effort. The tuna sushi burrito was a huge hit with my family and friends.
Bilal Balooch
[email protected]I love sushi burritos, and this tuna version was no exception. The tuna was fresh and flavorful, and the other ingredients complemented it perfectly. I especially liked the addition of avocado and tobiko.
Shadiah Namugawe (Kdrama_addict8)
[email protected]This tuna sushi burrito was a delicious and creative way to enjoy sushi. The combination of flavors and textures was perfect, and the burrito was easy to make. I will definitely be making this again!