International Cuisine > Fusion Cuisine > Asian Fusion > Sushi Burrito Recipe

Spicy Tuna Sushi Burrito with Mango Salsa

Indulge in a delightful fusion of Japanese and Mexican cuisines with our Spicy Tuna Sushi Burrito. This recipe combines the freshness of sushi with the satisfying portability of a burrito, elevated by a vibrant mango salsa. Perfect for a quick lunch or a fun dinner!

Prep Time
30 minutes
Cook Time
0 minutes
Servings
4 burritos
Ingredients
  • 2 cups cooked Sushi Rice
  • 2 tablespoons Sushi Vinegar
  • 8 oz Tuna (sushi grade)
  • 4 tablespoons Sriracha Mayo
  • 1 medium, sliced Avocado
  • 1/2 medium, julienned Cucumber
  • 1/2 medium, julienned Carrot
  • 4 large Nori Sheets
  • 1 medium, diced Mango
  • 1/4 small, finely diced Red Onion
  • 2 tablespoons, chopped Cilantro
  • 1 tablespoon Lime Juice
  • to taste Salt

Prepare the Sushi Rice

Begin by preparing your sushi rice. Cook the rice according to package instructions. Once cooked, gently mix in the sushi vinegar, ensuring each grain is coated evenly. Allow the rice to cool slightly before using.

Make the Mango Salsa

In a medium bowl, combine the diced mango, finely diced red onion, chopped cilantro, and lime juice. Season with salt to taste. Mix well and set aside. This salsa adds a refreshing sweetness that complements the spicy tuna beautifully.

Prepare the Spicy Tuna

Carefully dice the sushi-grade tuna into small, bite-sized pieces. Gently mix the diced tuna with the Sriracha mayo. Adjust the amount of Sriracha mayo to your preference for spiciness.

Assemble the Sushi Burrito

Lay a nori sheet on a bamboo sushi rolling mat or a clean, flat surface. Spread a thin, even layer of sushi rice over the nori sheet, leaving about an inch of space at the top edge. Arrange a line of spicy tuna, avocado slices, julienned cucumber, and julienned carrot across the center of the rice. Carefully roll the nori sheet tightly around the filling, using the bamboo mat to help shape and compress the burrito. Moisten the top edge of the nori sheet with a little water to seal the burrito. Repeat this process for the remaining burritos.

Serve and Enjoy

Cut each sushi burrito in half with a sharp, wet knife. Serve immediately with the fresh mango salsa on the side. Enjoy the explosion of flavors and textures!

Nutrition Facts Estimated per 100g of product

Calories: 180-220, Protein: 8-12g, Fat: 5-8g, Carbohydrates: 20-25g. Note: Nutritional values are approximate and can vary based on ingredient quantities and brands.

Other Important Considerations for Nutrition

This sushi burrito offers a balance of protein, carbohydrates, and healthy fats. It is a good source of omega-3 fatty acids from the tuna and vitamins from the vegetables. Adjust the amount of Sriracha mayo to control the spiciness and fat content. Individuals with seafood allergies should avoid this recipe. Consider using brown rice for a higher fiber content.

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FAQ

  • Can I use cooked tuna instead of sushi-grade?

    While you can use cooked tuna, the flavor and texture will be significantly different. Sushi-grade tuna is recommended for the best experience and food safety.
  • How can I make this burrito less spicy?

    Reduce the amount of Sriracha mayo or substitute it with plain mayonnaise or a milder sauce.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables like bell peppers, sprouts, or edamame to customize your burrito.
  • How long can I store leftover sushi burritos?

    Sushi burritos are best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator and consume them within 24 hours. Be aware that the rice may harden slightly.