POKE TUNA SUSHI BURRITO

 
RECIPE
INGREDIENTS

INGREDIENTS FOR POKE TUNA
( Makes three burritos)

2 lb Ahi tuna
1/2 cup low sodium soy sauce or Braggs liquid amino
1 tsp honey
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp toasted sesame seed oil
2 Tbsp chopped chives
1 1/2 Tbsp minced shallots
1 Serrano chili minced (seeded and deveined)
1 tsp Sriracha
1 Tbsp furikake (a Japanese seasoning) or toasted sesame seeds
PREPARATION

PREPARATION FOR POKE TUNA 

1. Using a paper towel pat the Ahi tuna dry and cut into 1/2 inch cubes. Set aside in a medium bowl. 

2. Whisk sesame seed oil, soy sauce, honey, and Sriracha sauce together in a small bowl.

3. Pour marinade over your Ahi tuna and gently mix until tuna is completely coated with marinade. Then mix in your chives, shallots, garlic, ginger, Serrano chili's and furikake or sesame seeds. Place poke tuna in your refrigerator while you prepare the remainder of the burrito.

INGREDIENTS 

FOR SPICY MAYONNAISE

2 Tbsp mayonnaise
3 tsp Sriracha sauce
1 tsp Spanish Paprika
PREPARATION 

FOR SPICY MAYONNAISE 

Using small bowl whisk together mayonnaise, Spanish paprika, Sriracha sauce, salt and pepper to taste. Whisk until well combined.
INGREDIENTS 

FOR POKE TUNA SUSHI BURRITO

3 cups cooked sushi rice
2 avocados thinly sliced
1/2 English cucumber julienned
1 carrot julienned
4 radishes julienned
4 baby bok choy leaves julienned or 1 cup baby arugula
Poke Tuna (previously prepared)
1 1/2 tsp wasabi paste
1 Tbsp spicy mayonnaise
1 Tbsp furikake or toasted sesame seeds (optional)
1 pack sushi seaweed sheets
( sushi mat for rolling)
PREPARATION 

FOR  POKE TUNA SUSHI BURRITO 

1. Prepare your sushi rice according to instructions on the package and set aside 10 minutes to cool down for preparation.

2. On clean surface lay two sheets of seaweed sheets down (shiny side down) and spread a little water on a inch thick on the bottom of one sheet and lay the top of the other sheet on top so they lap over an inch and press so the two sheets stick together and make one large long sheet.

3. Lay your seaweed sheet on your sushi mat so that the short side faces you. Fill a bowl with water and wet your fingers with water (so your sushi rice doesn't stick to your fingers) spread a thin layer of your sushi rice across the seaweed sheet and smear a thin line of wasabi paste on your rice. Leave about 1 1/2 inches on the top without rice.

4. Add a row of your poke tuna across the sushi rice and rows of cucumber, avocado, radishes, bok choy, carrots, drizzle 1 tsp of spicy mayonnaise and sprinkle 1/2 tsp of furikake or sesame seeds over the Ahi Poke tuna.

5. Using your sushi mat, roll the bottom of the Burrito up to the top and dip your fingers in water and wet the top inch of seaweed wrap so that the  moist seaweed seals the Burrito.

6. Roll your burrito in parchment paper or foil cut in half and serve.

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