Spicy Tunacado Sushi Burrito
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.
Servings: 2 burritos
Ingredients
For the rice -
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- ½ teaspoon salt
For the spicy tuna mixture -
- 5 oz can of tuna, drained (150g)
- ¼ cup spicy aioli
- 2 scallions finely sliced
- 2 tablespoons pickled jalapenos finely diced
- ½ tablespoon pickled jalapeno brine or lemon juice
- 1 tablespoon American mustard
- Handful of dill sprigs finely chopped
- ½ teaspoon salt
- Black pepper
For the burrito toppings -
- 4 sheets of nori seaweed
- ¼ cup basil pesto
- 1 avocado
- ½ cucumber
- 1 large tomato
- ¼ cup spicy aioli like this 2-minute gochujang aioli
- ¼ cup crispy fried 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 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 ½ 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.
- Make your spicy tuna mix. Add the canned tuna, ¼ cup of spicy aioli, sliced scallion, diced jalapenos, jalapeno brine, 1 tablespoon of mustard, dill, ½ teaspoon of salt, and a good grind of black pepper to a bowl. Use a fork to mix well, 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!
PRO TIP: Spread the rice onto a tray or plate to speed up the cooling process.
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.
Nutrition
Serving: 1burrito