THIS is the recipe to try if you’ve ever struggled with making your own sushi. Rolling one big sushi ‘burrito’ is so much easier! This lovely recipe combines two very viral things – the ultra-popular Joe & The Juice tunacado sandwich, and a sushi burrito. Just fill, roll, slice in half and you’re done.
While the Joe & The Juice tunacado sandwich has been doing the rounds on social media for a couple of years, I only recently had the chance to try it. As a fan of chili, I went for the spicy version and it definitely lives up to the hype!
The original sandwich works so well for a couple of reasons. It’s a wonderful combination of flavors and textures – you’ve got the creamy tuna mousse and avocado, fresh tomato and herby pesto and crispy toasted bread – plus it has an excellent filling-to-bread ratio. After I tried it I was itching to recreate it with a little twist, and figured it would work in sushi form.
I’ve never been very good at making sushi. I tend to be an overfiller, making rolling tricky and slicing impossible, but weirdly, this burrito version was SO much easier. I think it’s because there’s extra room to play with thanks to the extra long nori sheet, so overfilling isn’t as much of an issue (there is a lot of filling here and it still rolls very well!) And you also don’t need to make perfect little slices.
I’m adding crunchy cucumber, scallions and crispy shallots to up the crunch factor, along with pickled jalapenos for the heat. This is such a fun one and would excellent to get kids involved with – lay out all the fillings and let everyone make and roll their burritos. There are also so many variations you could make to the recipe. Swap the spicy aioli and pickled jalapenos for regular aioli, and pickles or capers for a spice-free option, use sushi-grade raw tuna or even shredded chicken.
Ingredients
- Sushi rice. This is key for the recipe – short grain sushi rice is super sticky which you need to make the sushi burrito work.
- Nori (seaweed) sheets. We’re doing a little trick to make super long nori sheets by sticking two together with a little water. You should be able to find the nori sheets in a regular grocery store, or an Asian grocery store if you’re lucky enough to have one nearby. You can also pick them up on Amazon.
- Tuna. One regular can of tuna is enough for two burritos here (5oz). Use tuna in brine or oil, either will work.
- Pesto. Use your favorite store-bought one (ideally fresh for the best flavor) or try making your own pesto. It’s super easy and the flavor is so much better.
- Spicy aioli. I’m using my go-to spicy gochujang aioli here, but use any you like, or regular aioli, mayo or Kewpie mayo. You could also use Greek yogurt.
- Pickled jalapenos. These are little gems of flavor and provide both heat and a lovely pickle-ness here. You’ll use both the jalapenos and their brine. You could use capers or regular pickles if you want a non-spicy tuna mixture.
How to make it
Cook your sushi rice, then mix it with rice vinegar and salt and set aside to cool.
While it cools, make your spicy tuna mixture by combining all the ingredients and mixing very well to combine. You can leave this as chunky as you like, or really press down to smash the tuna into more of a mousse. You can also blitz it in a food processor.
Make an extra long nori sheet by sticking two sheets together (you literally just need a little water to seal them together). Then, spread your rice over about two-thirds of the nori, leaving space at the ends (like in the photos below).
Arrange your sliced cucumber, spicy tuna, avocado, tomatoes, more spicy aioli and crispy shallots (if you’re using them) on top. Slowly roll up the burrito, trying to keep it nice and tight. It will feel quite full, but it will roll up if you keep going. Don’t worry if any of the filling falls out the end, you can easily just pop it back in. Slice the sushi burrito in half, then serve with more spicy aioli for dipping.
Got a question?
These are ideally best made and eaten on the same day as they can get a little soggy as they sit, but leftovers are absolutely fine to be enjoyed for a couple of days when stored in the fridge. It makes a perfect packed or working-from-home lunch, and a fun dinner idea.
Try adding sliced red onions or scallions, or a drizzle of chilli oil for an extra hit of spice.
Watch how to make it
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If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.
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Spicy Tunacado Sushi Burrito
- Total Time: 30 minutes
- Yield: 2 burritos 1x
- Diet: Gluten Free
Description
THIS is the recipe to try if you’ve ever struggled with making your own sushi. Rolling one big sushi ‘burrito’ is so much easier! This lovely recipe combines two very viral things – the ultra popular Joe & The Juice tunacado sandwich, and a sushi burrito. Just fill, roll, slice in half and you’re done.
Ingredients
For the rice –
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1/2 teaspoon salt
For the spicy tuna mixture –
- 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
For the burrito toppings –
- 4 sheets of nori (seaweed)
- 1/4 cup basil pesto
- 1 avocado
- 1/2 cucumber
- 1 large tomato
- 1/4 cup spicy aioli
- 1/4 cup crispy shallots (optional)
Instructions
- Make your sushi rice. Rinse 1 cup of sushi rice a couple of times (I cover it in water in the pot I’m cooking it in, swirl it around a couple of times, then drain it in a sieve and repeat), then add it to a small saucepan you have a lid for. Pour in 1.5 cups 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.
- Season your rice. 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.
- Make your spicy tuna mix. 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.
- Prep your toppings. 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.
- Make your long nori sheet. Lay one of the nori sheets, rough side up, on a wooden board or your clean surface. Use your fingers (or a pastry brush) to 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.
- Arrange your toppings. Spread half the rice onto 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 (see the photos in the post above). 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 you’re using them. Repeat with the other nori sheets and ingredients.
- Roll your sushi burrito. Slowly roll up your burrito, as tightly as you can. Don’t worry too much if some of the toppings fall out 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
INGREDIENT NOTES: Swap the spicy aioli for regular aioli, mayo, Kewpie mayo or Greek yogurt. Replace the jalapenos with regular pickles or capers if you’re worried about the spiciness.
STORAGE INSTRUCTIONS: The sushi burrito is best enjoyed the day you make it as it can get a little soggy, but any leftovers will keep for a couple of days in the fridge.
- Prep Time: 10
- Cook Time: 20
- Category: fakeaways
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 1 burrito
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