Description
A delicious and unique fusion of sushi and burrito, featuring fresh ahi tuna and a zesty yuzu cream.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces ahi tuna, diced
- 1 avocado, sliced
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 4 sheets nori (seaweed)
- 1/4 cup mayonnaise
- 1 tablespoon yuzu juice
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
- In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- In a separate bowl, mix the mayonnaise, yuzu juice, sesame oil, and soy sauce. Adjust seasoning with salt and pepper to taste.
- Lay a sheet of nori on a clean surface or bamboo mat, shiny side down. With wet hands, spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- In the center of the rice, layer the diced ahi tuna, avocado slices, cucumber, and carrots. Drizzle with the yuzu cream.
- Carefully roll the nori away from you, tucking in the filling as you go, until you reach the border. Wet the edge of the nori with a little water to seal the burrito.
- Repeat the process with the remaining ingredients to make three more sushi burritos.
- Slice each burrito in half diagonally and sprinkle with sesame seeds before serving.
Notes
- For a spicy kick, add sliced jalapeños or a drizzle of sriracha inside the burrito.
- You can substitute the ahi tuna with cooked shrimp or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
Keywords: Sushi Burrito with Ahi Tuna & Yuzu Cream