Recipe by: @brightmomentco
Sushi night meets crispy lunch in these sushi burritos. Sushi rice, cucumber, and avocado get wrapped in nori with a spicy tuna filling made with Wild Planet Premium Albacore Wild Tuna, mayo, sriracha, and low-sodium soy sauce. Each roll is coated in flour, egg, and panko, then shallow-fried until deeply golden. The outside crunches, and the inside stays soft, creamy, and full of flavor. Once you’ve made them, they’re an easy lunch to repeat!
Recipe by: @brightmomentco
Sushi night meets crispy lunch in these sushi burritos. Sushi rice, cucumber, and avocado get wrapped in nori with a spicy tuna filling made with Wild Planet Premium Albacore Wild Tuna, mayo, sriracha, and low-sodium soy sauce. Each roll is coated in flour, egg, and panko, then shallow-fried until deeply golden. The outside crunches, and the inside stays soft, creamy, and full of flavor. Once you’ve made them, they’re an easy lunch to repeat!
Spicy Tuna Filling
2 (5oz) cans Wild Planet Premium Wild Albacore Tuna
¼ cup Mayo
1 Tbsp Sriracha
1 Tbsp Low-Sodium Soy Sauce
2 Scallions, finely chopped
½ tsp Ground Black Pepper
Sushi Rice
1 cup Dry Sushi Rice, cooked according to package directions
2 Tbsp Rice Vinegar
1 tsp Sugar
½ tsp Salt
Rolls
4 Nori Seaweed Wraps
½ English Cucumber, thinly sliced
1 large ripe Avocado, chopped
Lemon juice, for the avocado
Breading
¼ cup Flour
1¼ cups Panko Breadcrumbs
2 Large Eggs, beaten with a splash of water
Frying oil, for shallow frying
Cook the sushi rice according to package directions. Fluff with a fork and stir in the rice vinegar, sugar, and salt. Set aside.
In a small bowl, add the tuna and mash finely with a fork. Add the remaining spicy tuna ingredients. Mix very well.
On a sheet of parchment paper or plastic wrap, add a nori wrap. Add a thin layer of the cooked sushi rice 3/4 of the way. Leave 1 inch at the end for rolling.
Spoon the spicy tuna mixture, then a single layer of chopped avocado and thinly sliced cucumber. Roll up tightly toward the bare end of the nori wrap. Gently squeeze with the parchment or plastic wrap to make sure it’s well sealed.
Use a serrated knife to trim the ends, then slice in half to create two sushi burritos.
Set up a battering station with three bowls. In the first bowl, add the flour. In the second, add the beaten eggs. In the third, add the breadcrumbs.
Working one sushi burrito at a time, roll in the flour, then the beaten eggs, then the breadcrumbs to coat. If desired, roll a second time in the eggs and breadcrumbs for a double coating.
Heat 1 inch of frying oil in a skillet to 350°F. Working in small batches, fry the sushi burritos until deeply golden on all sides.
Transfer with a slotted spoon to a wire rack. Sprinkle lightly with fine sea salt.
Drizzle with Kewpie mayo, sriracha, sesame seeds, and spring onions to enjoy warm.
