TUNA SUSHI BURRITO

Tuna Sushi Burrito image

This easy mash-up combines the best of both worlds: the satisfying heft of a big burrito and all the flavors of your favorite hand roll. Also nice, the recipe uses canned tuna so you don't have to make a special trip to fish counter.

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain white rice
2 tablespoons granulated sugar
Kosher salt and freshly ground black pepper
6 tablespoons unseasoned rice wine vinegar
1/2 cup mayonnaise, preferably Japanese style
Three 5-ounce cans tuna in water, well drained
2 scallions, white and light green parts only, thinly sliced
8 roasted nori sheets (about 8 inches square)
1/4 cup furikake rice seasoning (see Cook's Note)
1/2 medium carrot, peeled and cut into matchsticks
1/2 English cucumber, seeded and cut into matchsticks
1/2 medium red bell pepper, thinly sliced
1/2 large ripe avocado, thinly sliced

Steps:

Cook the rice according to the package directions.
Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.
In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them.
Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve.