Fresh ahi tuna, Korean chili mayo, sprouts, veggies, unagi sauce, and sushi rice in a toasted nori wrap.
Sushi burritos are basically overstuffed sushi rolls with extra fillings and sauces inside. This one is made with spicy ahi poke, avocado, cucumber, carrot, radish sprouts, and seasoned rice.
The most important part of making sushi or sushi burritos is the rice. The filling is important too, but improperly cooked or seasoned rice will ruin the roll. Before you start cooking the rice, it must first be washed. Washing the rice rinses off the excess starch, which can make it gummy. To do this, have your rice in a bowl and cover it with water. Mix the rice by hand or with a whisk. The water will become cloudy and white. Drain off the water and repeat the process until the water remains clear.
Once the water is clear, then you can begin cooking it. I use a rice cooker, but the stovetop works just as well. You will want to use a 1:1 ratio of rice to water. Bring the rice to a boil on the stove, cover, and reduce the heat to low. Allow the rice to steam for twenty minutes. Fluff the rice and then season with sushi vinegar.
The vinegar mixture adds salt, sweetness, and acidity to the rice giving it flavor. Without it, the sushi would be bland. Traditionally sushi vinegar is also made with kombu seaweed. I omitted this item because it is not a regular pantry staple. If you happen to have kombu in your larder, add a small piece when heating the vinegar.
Spicy Ahi Sushi Burrito
Korean Chili Mayo
- 1/2 cup mayo
- 2 tsp Korean chili flake
- 1/2 tsp fish sauce
- 1/2 tsp soy sauce
- 1/2 tsp ginger grated
- 1/2 tsp garlic grated
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 2 tsp salt
- 1 1/2 cups short grain or sushi rice (2 rice cooker cups)
- 1 1/2 cups water (2 rice cooker cups)
- 4 sheets toasted nori
- 12 ounces ahi cut into cubes
- 1 carrot peeled and julienne
- 1 cucumber seeded and cut into strips
- 1 avocado sliced
- 2 ounces radish sprouts
- 4 tbsp unagi sauce or kabayaki sauce
- 2 tsp sesame seeds
Korean Chili Mayo
- Mix all the ingredients and refrigerate until ready to use.
- In a small pan heat the vinegar, salt, and sugar until it dissolves. Set aside until ready to use.
- Wash the rice until the water runs clear. Cook the rice in a cooker or on stovetop. Fluff the rice and let stand for 1 minute. Pour the vinegar over the rice and gently mix to evenly distribute. Cover and set aside until ready to use.
- Dice the ahi into 1/2 inch cubes and mix with the mayo. Refrigerate until ready to use.
- Have a small bowl of water on the side before you begin building the burritos. Lay one sheet of nori on a work surface. Dip your hand in the water and use it to scoop a handful of rice. Spread an even layer of rice over the nori leaving a one inch strip bare at the back. If the rice begins sticking to your hand, dip it back in the water and continue spreading the rice. Top the rice with 3 ounces of ahi and 1/4 of the veggies. Drizzle on the unagi sauce and sprinkle with sesame seeds.
- Dab a little water on the exposed nori. Starting at the end closest to you, roll up the sushi. The damp nori should seal the roll together. Allow to stand for 1-2 minutes before slicing. Continue rolling the sushi until all of the burritos have been made. Slice in half and serve.