Spicy Ahi Sushi Burrito
Servings 4
Ingredients
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
Sushi Rice
- 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)
Burritos
- 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
Instructions
Korean Chili Mayo
- Mix all the ingredients and refrigerate until ready to use.
Sushi Rice
- 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.
Burritos
- 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.