The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This beautiful burrito may be easy to make, but there is nothing basic about the flavor!
If you’re a fan of sushi, like me, you’ve likely at least tried poke. Best described as diced raw fish that’s marinated in a flavorful assortment of sauces, spices and veggies, it’s a delicious, light and protein-packed addition to meals.
Most often served on salads and in rice bowls, poke is also delicious in some of your favorite dinnertime staples, like burritos.
Paired with pre-cooked rice and lots of fresh veggies and wrapped tight into a nutrient-dense nori wrap, this Asian-style spin on a Mexican-inspired classic is a great way to take your taste buds out of their comfort zone!
- Prep time:
- Total time:
For the Tuna Poke
- 16 oz. Heinen's frozen wild caught tuna, thawed and cut into ½-inch cubes
- ¼ cup scallions, sliced
- ¼ cup shallots, minced
- 6 Tbsp. soy sauce
- 2 tsp. Heinen’s pure organic maple syrup
- 1 tsp. roasted black sesame seeds
- 1 Tbsp. toasted sesame oil
For the Sushi Rice
- 3 packages Heinen's organic cooked brown rice or 3 cups cooked brown rice
- ⅓ cup rice vinegar
- 2 Tbsp. Heinen’s pure organic maple syrup
- 1½ tsp. sea salt
- 1 Tbsp. white sesame seeds
- ½ Tbsp. toasted sesame oil
For the Burritos
- 4 Eden Foods nori sheets
- 2 avocados, sliced
- 2 cups shredded red cabbage
- 1 carrot, cut into matchsticks
- 1 Persian cucumber, cut into matchsticks
- 1 cup sprouts or micro greens
- In a large bowl, toss together the thawed tuna, scallions, shallots, soy sauce, maple syrup, sesame seeds and oil. Add sea salt to taste, if necessary. Let sit for 15 minutes to marinade.
- To make the sushi rice, whisk together the vinegar, maple syrup and salt in a small bowl. Microwave the brown rice according to the package instructions and transfer to a mixing bowl. If using leftover rice, reheat before using as cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and mix well with a spatula. Stir in the sesame seeds and sesame oil. Set aside.
- To assemble, place a nori sheet on a bamboo sushi mat with the shiny side down. Divide the sushi rice into quarters. Evenly spread a quarter of the rice on the nori sheet, leaving an inch strip uncovered on the top side of the nori sheet. Arrange a line of poke, avocado, red cabbage, carrot, cucumber, and sprouts on the rice layer. To roll into a burrito, lift the end of the mat with a nori sheet and fold over the filling. Squeeze tightly. Roll up to the end of the nori sheet. Let the rolled burrito rest in the mat for 2 -3 minutes to set. Unwrap the mat and roll the finished burrito in parchment paper. Repeat with the remaining ingredients. Cut in half and enjoy!