Can I make the sushi burritos in advance?

These are ideally best made within 24 hours, as they can get a little soggy after this. But leftovers are absolutely fine for a couple of days when stored in the fridge. It makes a perfect packed or working-from-home lunch, and a fun, quick dinner idea.

What could I add to the sushi burritos?

Try adding sliced red onions or scallions, or a drizzle of chilli oil for an extra hit of heat. You could swap the tuna for shredded cooked chicken, or even mashed chickpeas for a vegan option. You could also swap the filling entirely for this high-protein sushi-inspired chicken salad .

Can I make spicy tuna without raw fish?

Yes! This recipe uses canned tuna, which makes it a lot easier (and cheaper), but still delivers the lovely, creamy, spicy flavor you want from a spicy tuna roll. You can use raw sushi-grade tuna or salmon here if you prefer.

How do I keep my sushi burrito from falling apart?

I find this is a very forgiving sushi roll - but there are a few things that help: - While a sushi burrito can take more filling than a regular sushi roll (thanks to the long nori sheet), you still don't want to massively overfill it. Try to keep it on a wide, thin layer if possible. - Work slowly as you roll, rolling the burrito back and forth and trying to be as tight as you can.

Spicy Tunacado Sushi Burrito

Description

If you love spicy tuna rolls but find sushi a bit fiddly, this sushi burrito is for you. It’s packed with creamy avocado, a spicy tuna mix made with canned tuna for ease, and lots of fresh, crunchy veggies. Inspired by the viral Joe & The Juice Tunacado, it’s a quick, satisfying lunch or easy dinner. Just fill, roll, slice, and you’re done.

Ingredients

Units Scale

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 (like this 2-minute gochujang aioli)
1/4 cup crispy shallots (optional)

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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 few 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 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 (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 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

INGREDIENT NOTES: Swap the spicy aioli for regular aioli, mayo, instant 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