Description
A delicious and spicy tuna burrito wrapped in nori and filled with sushi rice, veggies, and aioli.
Ingredients
Scale
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
- 5oz (or 150g) can of tuna, drained
- 1/4 cup spicy aioli
- 2 scallions, finely sliced
- 2 tablespoons pickled jalapenos, finely diced
- 1/2 tablespoon pickled jalapeno brine (or lemon juice)
- 1 tablespoon American mustard
- Handful of dill sprigs, finely chopped
- 1/2 teaspoon salt
- Black pepper to taste
- 4 sheets of nori (seaweed)
- 1/4 cup basil pesto
- 1 avocado
- 1/2 cucumber
- 1 large tomato
- 1/4 cup spicy aioli (like this 2-minute gochujang aioli)
- 1/4 cup crispy shallots (optional)
Instructions
- Rinse 1 cup of sushi rice a couple of times (cover it in water in the pot you’re cooking it in, swirl it around a few times, then drain it in a sieve and repeat), then add it to a small saucepan with a lid. Pour in 1 cup of cold water, then set over medium-high heat. Once you see foamy bubbles on top of the water, pop the lid on, turn the heat to its lowest setting, and leave for 18 minutes. After this, remove the pot from the heat and leave it to sit for another 10 minutes to finish steaming.
- Remove the lid of your pot, sprinkle over the salt and the rice vinegar, and mix it through the rice. Leave to cool. PRO TIP: Spread the rice onto a tray or plate to speed up the cooling process.
- Add the canned tuna, 1/4 cup of spicy aioli, sliced scallion, diced jalapenos, jalapeno brine, 1 tablespoon of mustard, dill, 1/2 teaspoon of salt, and a good grind of black pepper to a bowl. Use a fork to mix well to combine, pressing down with the back of your fork to mash the tuna into the rest of the ingredients. Taste, then season with a little more salt and jalapeno brine if needed.
- Slice your cucumber into thin strips, roughly the same length as the width of your nori sheets. Remove the skin and seed from your avocado, then slice. Slice your tomato into thin pieces.
- Lay one of the nori sheets, rough side up, on a wooden board or clean surface. Lightly wet the end of one sheet (about an inch), then place the second sheet on top, overlapping to create one long piece of nori. Press down to seal the nori sheets in place.
- Spread half the rice into a thin layer on top of the nori, going right to the edges but leaving a small gap (roughly 1 inch) at one long end, and roughly 4 inches at the other. Spread half the pesto onto the rice, then lay the cucumber strips on top. Spoon half the spicy tuna mixture on top, then the avocado and tomato slices. Drizzle with the extra spicy aioli, then scatter with the crispy shallots if using. Repeat with the other nori sheets and ingredients.
- Slowly roll up your burrito, as tightly as you can. Don’t worry too much if some of the toppings fall out of the ends; you can easily pop them back in. Roll it back and forth to seal the edges, then slice it in half to serve. You can serve it with extra spicy aioli for dipping, too, if you like.
Notes
- This recipe can be customized with your choice of vegetables.
- For a less spicy version, omit the pickled jalapenos.
- Use sushi-grade tuna for the best flavor and quality.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roll
- Cuisine: Japanese
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg