Email this recipe to a Friend!

poke_burrito 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?
♥ Teri
poke_burrito_process

include a photo
include a photo

Poke Burritos, Two Ways
Makes 4

Ingredients:
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
furikake seasoning

1 recipe teriyaki glaze, optional

Directions:
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.

 /   /   /  12 Comments
  1. Robin | CaliGirl Cooking Not Specified Not Specified

    OMG yum!!! I LOVE poke (we eat it at least once a week.) Such a great idea!

  2. Alex Warren Not Specified Not Specified

    Any recommendations on where to buy sashimi grade ahi tuna or salmon? I’ve looked at my regular grocery store, and they usually either don’t have anything that looks good or it’s SUPER expensive

    • Jenny Park Not Specified Not Specified

      And Korean or Japanese market should have very fresh sashimi at a very inexpensive price!

  3. heather (delicious not gorgeous) Not Specified Not Specified

    Ooh yes I love sushi/poke burritos! My favorite is the geisha’s kiss at sushiritto (in norcal).

  4. Kophes Not Specified Not Specified

    Looks yum. Thanks for sharing :)

  5. Julie Not Specified Not Specified

    We have had a couple Chipotle-style poke places pop up recently in the Bay Area. I had one of those, ‘damnit, why didn’t I think of that’ moments. I’m eating there at least twice a week now. Where do you get your fresh fish? It’s somewhat hard to come by when shopping at Trader Joe’s or even Safeway. Does Whole Foods have fresh(never frozen) fish, I wonder?

    • Jenny Park Not Specified Not Specified

      I would hit up a Korean or Japanese market, they’ll have the freshest fish at an inexpensive price…some whole foods/Gelson’s will have sashimi grade fish, but it’ll be quite expensive

  6. MPaula Not Specified Not Specified

    My favourite maki roll to make at home has pickled radish and steamed carrot and asparagus with quinoa instead of rice. Definitely seaweed wrapper. Poke is new to me. Is a poke dessert the same type of thing?

  7. Missy Not Specified Not Specified

    What is sugar fish?

  8. Halli West Not Specified Not Specified

    Would this still work if I substituted Cauliflower Rice? #Whole30!

    • Jenny Park Not Specified Not Specified

      Totally! The only thing would be that the rice/burrito might not hold together as well, so I recommend mixing the poke and “rice together” before rolling it into a burrito!

Leave a Reply

Your email address will not be published. Required fields are marked *