Ingredients
Scale
For the sushi rice:
- 2 cups uncooked short grain rice, rinsed
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
For the spicy mayo:
- 1/2 cup Greek yogurt
- ¼ c cup mayonnaise
- 2 teaspoons Sriracha
For the guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- ¼ teaspoon salt
For the burrito:
- 8 ounces sushi grade tuna
- 1-inch piece ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- ½ cup soy sauce (or gluten-free tamari)
- 1 scallion, light green and dark green parts only, sliced
- 1 cucumber, peeled and cut into matchsticks
- 1 red bell pepper, sliced
- 1 carrot, peeled and cut into matchsticks
- 6 sheets of roasted seaweed (nori)
Instructions
For the sushi rice:
- Place rice and 2 cups water into a medium saucepan over high heat and bring to boil. Reduce heat, cover and let simmer for 15 minutes. Remove from heat and let stand, covered, for about 10 minutes.
- Meanwhile, in a small bowl, combine rice vinegar, sugar and salt. Heat in small saucepan over low heat or in microwave for 30-60 seconds, or until sugar and salt have dissolved.
- Transfer cooked rice into a large glass or wooden bowl and add vinegar mixture. Fold thoroughly to evenly coat rice and help it dry.
For the spicy mayo:
- In a small bowl, whisk together Greek yogurt, mayonnaise and Sriracha until combined. Set aside.
- For the guacamole:
- In a small bowl, mash avocado with a fork until creamy. Add lime juice, cilantro and salt until combined. Set aside.
For the burrito:
- In a medium bowl, whisk together ginger, garlic, sesame oil, soy sauce and green onion until combined. Add tuna and let marinade in refrigerator for 20-30 minutes.
- To assemble burritos, lay a sushi mat on your surface. Lay a sheet of nori shiny-side down and spread about 1 cup rice down in an even layer, leaving 2-inch border on all edges (keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori). Spread 2 tablespoons guacamole across half of rice. Spread 1 tablespoon spicy mayo across other half. Lay down a row of tuna and a row of vegetables. Roll sushi burrito up from the bottom, using your fingers to keep fillings in place. Watch video above for rolling technique.
- Wrap burrito in foil and cut into four sections. Repeat with remaining ingredients. Serve immediately or store in refrigerator until ready to serve.