Poke Burrito

Poke Burritos are tropical breezy sushi in a burrito form filled with crunchy veggies and seasoned tuna. They’re thicker than regular sushi rolls, meaning they have more fun and filling inside. Rolling sushi burritos is so easy! Take a huge bite to enjoy all the filling at once.

This recipe is created for Heinen’s. I truly appreciate the support that makes Yoko’s kitchen possible.

Ingredients of Poke Burritos

For tune poke

• Ahi Tuna – use sashimi-grade boneless, skinless ahi tuna.
• Scallions and Shallots – adds refreshing spiciness.
• Soy Sauce – you can use gluten-free tamari instead.
• Maple syrup – adds sweetness.
• Black sesame seeds and Toasted sesame oil – adds tuna extra nutty rich flavor.

For sushi rice

• Brown Rice – Use cooked brown rice for a wholesome sushi burrito. But of course, you can use white rice too. Whether you’re using freshly cooked, leftover, or frozen rice, ensure it is hot or reheated before mixing with vinegar. Cold rice won’t absorb the liquid and flavor effectively. Make sure to use short-grain cooked rice, long-grain rice is not sticky enough to make sushi.
• Rice Vinegar – make it vinegared sushi.
• Maple Syrup – adds natural sweetness.
• Sea Salt, White Sesame Seeds, and Toasted Sesame Oil – add flavor.

For assembly

• Nori sheets – Nori brings everything together!
• Veggies – You need avocados, red cabbage, carrot, cucumber, and sprouts/micro greens. But you can mix and much with veggies you like or have in your fridge. Mix crunchy and creamy veggies.

How to Make Poke Burritos

Creating these poke burritos includes three simple steps: making the poke, preparing the sushi rice, and assembling the burrito.

1. Make the Poke

Let’s make the poke first, as it needs to be marinated for a while. In a large bowl, toss together ahi tuna, sliced scallions, minced shallots, soy sauce, maple syrup, sesame seeds, and toasted sesame oil. If you have time, toast sesame seeds in a pan over stove top until fragrant to enhance the flavor and let cool before adding to poke.

Taste and add sea salt to taste if necessary. Let it marinade while preparing other ingredients, or let sit for 15 minutes.

2. Prepare the Rice

Next, we’re going to prepare the sushi rice. In a small bowl, whisk together vinegar, maple syrup, and salt.

Place the rice in a large bowl. If you’re using leftover rice, reheat before use as cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and gently mix with a spatula. Use a cutting motion to gently turn the rice over to prevent mashing the rice.

It seems like too much liquid at first, but keep mixing. The vinegar mixture will be absorbed completely as the rice cools down.

Stir in sesame seeds and sesame oil. Set aside.

3. Assembling the Sushi Burritos

Now we assemble everything into a burrito shape!

Place a bamboo sushi mat on a clean work surface. Then arrange a piece of nori sheet on the bamboo sushi mat with the shiny side down.

Divide sushi rice into quarters. Evenly spread a quarter of rice on the nori sheet, leaving an inch strip uncovered on the top end.

Arrange a line of poke, avocado, red cabbage, carrot, cucumber, and sprouts on the rice layer.

To roll into a burrito, lift the bottom end of the mat with a nori sheet and fold over the filling. Squeeze tightly. Roll up to the end of the nori sheet.

Rest the burrito in the mat wrapped for 2 -3 minutes to set.

Unwrap the mat and wrap the finished burrito on parchment paper. Repeat with the remaining ingredients. Cut in half and enjoy!

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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I’d love to know what you think!