Sushi Burritos with Tuna Tataki | PC.ca

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Sushi Burritos with Tuna Tataki

a large sushi burrito with tuna tataki cut in half and served on a light blue plate.  spicy mayo sauce for dipping on the side in a small pinch bowl

PC Tuna Tataki Sustainably Sourced Seared Wild Albacore Tuna

Sushi Burritos with Tuna Tataki

The sushi burrito, also dubbed the “sushirrito”, is one of the latest hybrid foods taking over trend...

The sushi burrito, also dubbed the “sushirrito”, is one of the latest hybrid foods taking over trendy restaurants and food trucks across North America—and they’re pretty easy to make at home, too. Simply top a sheet of nori with all of your favourite sushi fillings—PC®Tuna Takaki Sustainably Sourced Seared Wild Albacore Tuna is a delicious choice—and roll up into a portable, no-chopsticks-required meal.

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 4
  • Dish Type: Japanese, Mexican
  • Season: Summer
  • Course: Main
  • Main Ingredient: Tuna
  • Calories

    410 cal

  • Total Fat

    20 g

  • Saturated Fat

    2.5 g

  • Sodium

    850 mg

  • Total Carbohydrate

    44 g

  • Dietary Fiber

    6 g

  • Sugars

    7 g

  • Protein

    14 g

Sushi Burritos with Tuna Tataki

a large sushi burrito with tuna tataki cut in half and served on a light blue plate.  spicy mayo sauce for dipping on the side in a small pinch bowl

PC Tuna Tataki Sustainably Sourced Seared Wild Albacore Tuna

  • Calories

    410 cal

  • Total Fat

    20 g

  • Saturated Fat

    2.5 g

  • Sodium

    850 mg

  • Total Carbohydrate

    44 g

  • Dietary Fiber

    6 g

  • Sugars

    7 g

  • Protein

    14 g

How to make

Ingredients

  • 1 pkg (142 g)

    PC®Tuna Tataki Sustainably Sourced Seared Wild Albacore Tuna
  • 1-1/2 cups (375 mL)

    PC®Sticky Rice
  • 1/4 cup (50 mL)

    PC®Seasoned Rice Vinegar
  • 1 tbsp (15 mL)

    Granulated sugar
  • 3/4 tsp (4 mL)

    Salt
  • 4

    Nori sheets
  • 4 leaves

    Boston lettuce, halved
  • 1

    Sweet red pepper, cut into matchsticks
  • 1

    Avocado, peeled, pitted and thinly sliced
  • Quarter

    English cucumber, cut into matchsticks
  • 1/4 cup (50 mL)

    PC®Sriracha Mayo Sandwich Spread

How to make

  • Step 1

    Toss tuna with contents of sauce packet in small bowl. Cover and refrigerate until needed.

  • Step 2

    Bring rice and 2 cups water to a boil in saucepan. Stir, cover and reduce heat to low. Cook until all water is absorbed, about 12 minutes. Remove from heat; let stand 5 minutes.

  • Step 3

    Meanwhile, heat vinegar, sugar and salt in small saucepan over medium heat until sugar dissolves, 3 to 4 minutes. (Alternatively, microwave in small heatproof bowl 25 to 35 seconds.) Let cool; stir into rice. Let rice mixture cool completely.

  • Step 4

    Arrange 1 nori sheet, shiny side down, on bamboo sushi rolling mat. With moistened hands, spread about 1 cup rice mixture evenly over surface of nori, leaving 1-inch (2.5 cm) border uncovered at top edge of sheet. Arrange 2 pieces lettuce in horizontal line along centre of rice mixture; top with one-quarter each of the tuna mixture, red pepper, avocado and cucumber. Top with 1 tbsp mayo.

  • Step 5

    Lifting with bottom edge of sushi mat, tightly roll up nori to make cylinder, applying pressure as you roll to make even thickness throughout. Wrap in parchment paper or plastic wrap, twisting ends to seal. Repeat with remaining nori, rice mixture, lettuce, tuna mixture, red pepper, avocado, cucumber and mayo.

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