Tuna sushi burrito
Picture this: you’re craving a sushi fix but pay day is too far away, you don’t have access to sushi grade fish or the inclination to source it, and you’re hungry with just 30 minutes until you need to get back to work. Luckily for you, I’ve solved all of the above with this no-delicacy-needed giant sushi burrito using canned tuna. You can, of course, use any fillings you like (avocado, red cabbage, cooked prawns, tinned salmon, smoked tofu or cooked salmon) but a generous slosh of light soy sauce to shake over the innards of the sushi burrito is a non-negotiable!
Makes 1 sushi burrito
Ingredients:
2 nori sheets
1 can
1 can tuna (approx 145g) drained
1tbsp mayonnaise
1tsp hot sauce/sriracha
1 small carrot cut into fine batons
1/4 cucumber cut into fine batons
1 spring onion finely sliced lengthways
50g sushi rice (rinsed)
100ml water
Quick pickled pink onions:
1/4 red onion finely sliced
Juice of 1/2 lime
Pinch of salt
1/4tsp white wine vinegar
Small pinch of caster sugar
Method:
In a small saucepan, add the rinsed rice and water and place on a low heat for 10 minutes until all water has evaporated. Leave to cool for 10 minutes.
While the rice is cooking and cooling, add all ingredients for the pickled onions to a jar, seal with a lid, shake well and leave to sit until you’re ready to assemble the burrito.
In a bowl, mix the tuna with the hot sauce and mayonnaise.
Lay one of the nori sheets on a board and spread the sushi rice from the bottom to around 2 inches from the top evenly across the nori. 2-3 inches from the bottom of the nori sheet, add the carrot, cucumber, pickled onion, spring onion and tuna in a line.
At the point of approximately 1/3 of the length of the nori sheet, place the other nori sheet underneath the one lined with the fillings.
Roll the sushi burrito the closest side to you away from you, tucking the fillings in well but gently as you go. Seal the edge of the nori sheet with a little water, press together.
Slice the burrito in half with a sharp knife and enjoy!