Sushi Burrito Tuna Avocado (Printable Version)
Seasoned rice and fresh tuna wrapped with avocado and crisp veggies for a fresh handheld meal.
# Ingredients Required:
→ Rice
01 -
360 g sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
→ Seaweed
02 -
2 large nori sheets
→ Fish
03 -
120 g sashimi-grade tuna or salmon, sliced
→ Vegetables
04 -
60 g cucumber, julienned
05 -
1 avocado, sliced
06 -
60 g carrot, julienned
07 -
30 g red cabbage, shredded
→ Condiments
08 -
60 ml spicy mayonnaise (mayonnaise combined with sriracha)
09 -
Soy sauce or tamari, for dipping
# Guide to Cooking:
01 -
Cook sushi rice according to package instructions. Season with rice vinegar, sugar, and salt, then allow to cool to room temperature.
02 -
Slice sashimi-grade fish; julienne cucumber and carrot; shred red cabbage; slice avocado; mix mayonnaise with sriracha to create spicy mayo.
03 -
Place a bamboo rolling mat covered with plastic wrap on a flat surface. Lay one nori sheet shiny side down on the mat. Evenly spread a layer of sushi rice over the nori, leaving approximately 2.5 cm at the upper edge uncovered.
04 -
Arrange prepared fillings horizontally across the center of the rice layer. Using the bamboo mat, carefully roll the nori over the fillings tightly, sealing the top edge with a small amount of water.
05 -
Allow the roll to rest for one minute to seal, then slice in half if preferred. Serve immediately with soy sauce or tamari.
# Extra Suggestions:
01 -
Use a sharp knife dipped in water when slicing rolls to prevent sticking.