Poke in La is very very popular right now, which I love. Sushi / poke / raw fish is my stranded on an island food. I could eat it forever and ever. Sushi bowls are a staple at my house (as is sugar fish), so it’s nice to think of a different vehicle for consuming different fish. So these poke burritos are a new fun way to do just that. We have made them here two ways, but really the possibilities are endless. Whats your favorite at home sushi situation?
Poke Burritos, Two Ways
ahi tuna poke:
10 ounces sashimi grade boneless, skinless ahi tuna, cubed into 1/2 inch pieces
1/2 cup low sodium soy sauce
1/4 cup thinly sliced green onions
2 1/2 tablespoons roasted sesame oil
2 tablespoons diced shallots
1 tablespoon toasted sesame seeds
spicy salmon poke:
10 ounces sashimi grade boneless, skinless salmon, cubed into 1/2 inch pieces
1 tablespoons low sodium soy sauce
1 teaspoon roasted sesame oil
1 teaspoon toasted sesame seeds
3 1/2 tablespoons mayonnaise
2 tablespoons Sriracha
2 tablespoons thinly sliced green onion
1 tablespoon tobiko
brown sushi rice:
3 cups steamed short grain brown rice, hot
1 1/2 tablespoons unseasoned rice wine vinegar
1 1/2 tablespoons sugar
1 bamboo roller
4 sheets of nori or soy wrappers
2 Persian cucumbers, julienne
1 carrot, peeled and julienne
1/2 avocado, thinly sliced
1 recipe teriyaki glaze, optional
1. For ahi tuna poke: Place all ingredients into a mixing bowl and toss together. Cover and refrigerate for at least 1 hour and up to 12 hours.
2. For spicy salmon poke: Place salmon, soy sauce, sesame oil, and sesame seeds into a mixing bowl and toss together. Allow mixture to sit together for 30 minutes. Add remaining ingredients and fold together until completely mixed together. Cover and refrigerate for at least 30 minutes and up to 12 hours.
3. For brown sushi rice: Place brown rice into large and shallow bowl and sprinkle with vinegar and sugar. Gently fold together for a couple minutes or until some of the steam dissipates and the vinegar and sugar are evenly distributed. Allow rice to cool for about 10 minutes.
4. To assemble: Place a sheet of nori or a soy wrapper over the bamboo roller. Carefully spread 3/4 cup of sushi rice over the entire surface of the sheet of nori/soy wrapper, creating a thin layer. Place 1/4 of the julienne cucumber and carrots across the first third of the rice surface (the side closer to you) and top with 1/2 of the tuna or salmon poke. Top poke with a couple slices of avocado and a sprinkle of furikake.
5. Carefully roll the poke into a burrito shape, using the bamboo roller to help keep the burrito rolled into an even and tight cylinder shape.
6. Repeat until all the poke and nori sheets/soy wrappers have been used.
7. Cut each “burrito” in half and serve.