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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cyrus eastman
[email protected]Overall, the tuna sushi burrito was a solid dish. It was flavorful, easy to make, and a great way to enjoy sushi in a new way.
Fun Video Pro
[email protected]I love how versatile this tuna sushi burrito is. You can add or remove ingredients to suit your taste. I like to add avocado and extra sriracha.
Susan Harley
[email protected]This tuna sushi burrito is a lifesaver for busy weeknights. It's healthy, satisfying, and can be made in under 30 minutes.
Aku Nita Blaise
[email protected]The tuna sushi burrito was a great way to use up leftover tuna. It was quick and easy to make, and the results were delicious!
Jeremy Davis
[email protected]Wow! This tuna sushi burrito is amazing! The flavors are incredible and the textures are perfect. I'll definitely be making this again.
Karisma Maharjan
[email protected]The tuna sushi burrito was a bit too spicy for my taste, but I still enjoyed the unique combination of flavors. Next time, I'll go lighter on the sriracha.
Arman Gaming
[email protected]Not a fan of the seaweed wrap, but the overall taste of the tuna sushi burrito was pretty good. would try it again with a different wrap.
Sam Sha
[email protected]The tuna sushi burrito was a fun and creative way to enjoy sushi. I especially liked the addition of crunchy cucumber and tangy pickled ginger.
Donny F.
[email protected]Tried the tuna sushi burrito last night and it was a hit! Easy to make and packed with flavor. The avocado and cream cheese added a creamy richness that balanced the savory tuna and seaweed.
OR GA
[email protected]This tuna sushi burrito was a delightful culinary experience! The fusion of sushi and burrito elements created a unique and flavorful dish. The combination of textures and tastes was simply divine.