These Mini Tuna Sushi Burritos are a new take on a classic appetizer. Rather than serving sushi at your next party, try these mini burritos – or sushi with a twist. Developed by Kara Lydon of The Foodie Dietitian, these are guaranteed to be a hit at your next gathering.
| 2 cups uncooked short grain rice, rinsed | |
| 2 Tbsp. rice vinegar | |
| 2 Tbsp. sugar | |
| 1 Tbsp. salt | |
| 1/2 cup Greek yogurt, plain | |
| 1/4 cup mayonnaise | |
| 2 tsp. sriracha | |
| 2 ripe avocados | |
| 1 lime, juiced | |
| 2 Tbsp. cilantro, chopped | |
| 8 ounces sushi grade tuna | |
| 1-inch piece ginger, minced | |
| 2 cloves garlic, minced | |
| 1/2 cup soy sauce (or gluten-free tamari) | |
| 1 scallion, light green and dark green parts only, sliced | |
| 1 cucumber, peeled and cut into matchsticks | |
| 1 red bell pepper, sliced | |
| 1 carrot, peeled and cut into matchsticks | |
| 6 sheets of roasted seaweed (nori) |
Recipe developed by Kara Lydon, RDN, of The Foodie Dietitian
| 1. | For the sushi rice, place rice and 2 cups water into a medium saucepan over high heat and bring to boil. Reduce heat, cover and let simmer for 15 minutes. Remove from heat and let stand, covered, for about 10 minutes. |
| 2. | Meanwhile, in a small bowl, combine rice vinegar, sugar and salt. Heat in small saucepan over low heat or in microwave for 30-60 seconds, or until sugar and salt have dissolved. |
| 3. | Transfer cooked rice into a large glass or wooden bowl and add vinegar mixture. Fold thoroughly to evenly coat rice and help it dry. |
| 4. | For the spicy mayo, in a small bowl, whisk together Greek yogurt, mayonnaise and Sriracha until combined. Set aside. |
| 5. | For the guacamole, mash avocado with a fork until creamy. Add lime juice, cilantro and salt until combined. Set aside. |
| 6. | In a medium bowl, whisk together ginger, garlic, sesame oil, soy sauce and green onion until combined. Add tuna and let marinade in refrigerator for 20-30 minutes. |
| 7. | To assemble burritos, lay a sushi mat on your surface. Lay a sheet of nori shiny-side down and spread about 1 cup rice down in an even layer, leaving 2-inch border on all edges (keep a small bowl of water beside you to wet your fingers while gently spreading the rice over the nori). Spread 2 tablespoons guacamole across half of rice. Spread 1 tablespoon spicy mayo across other half. Lay down a row of tuna and a row of vegetables. Roll sushi burrito up from the bottom, using your fingers to keep fillings in place. |
| 8. | Wrap burrito in foil and cut into four sections. Repeat with remaining ingredients. Serve immediately or store in refrigerator until ready to serve. |
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