Tuna Sushi Burrito

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A hand-held sushi roll in burrito size, filled with seasoned rice, tuna, avocado and crunchy vegetables.

Serves: 4 people

Preparation time: 35 min

Ingredients

• Sushi rice, cooked – 500 g
• Rice vinegar – 3 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Nori sheets – 4 large
• Sushi-grade tuna or cooked tuna – 350 g
• Avocados – 2
• Cucumber, in thin strips – 1
• Carrot, in thin strips – 1
• Sriracha mayonnaise – 4 tbsp
• Pickled ginger – 2 tbsp
• Toasted sesame seeds – 1 tbsp

Method

STEP 1
Season the warm sushi rice with rice vinegar, sugar and salt. Spread it on a tray and let it cool until it is no longer steaming, because hot rice will make the nori tough.

STEP 2
Place a nori sheet on a bamboo mat or a sheet of baking paper. Cover most of it with an even layer of rice, leaving a strip free at the far edge so the roll can seal.

STEP 3
Arrange tuna, avocado, cucumber, carrot, sriracha mayonnaise, ginger and sesame in a line across the centre. Keep the filling compact, otherwise the burrito will tear when rolled.

STEP 4
Roll firmly from the filled side, using the mat or paper to tighten the shape. Moisten the free edge of nori and press it closed.

STEP 5
Cut each sushi burrito in half with a sharp, slightly wet knife. Serve cold or just below room temperature, with extra soy sauce if desired.