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    Home > Blog > Dinner > Poke Burrito

    Poke Burrito

    by Teri Lyn Fisher · Published: May 11, 2016 · Modified: Feb 24, 2022

    Jump to Recipe
    A plate of poke burritos with dipping sauce on the side.

    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

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    An unrolled poke burrito with ingredients showing layed out on a sushi rolling mat.

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    A plate of poke burritos with dipping sauce on the side.

    Poke Burritos, Two Ways

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 40 minutes mins
    Chill Time: 30 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Servings: 4

      EQUIPMENT  

    • 1 bamboo roller

      INGREDIENTS  

    ahi tuna poke

    • 10 ounces sashimi grade boneless, skinless ahi tuna, cubed into ½ inch pieces
    • ½ cup low sodium soy sauce
    • ¼ cup thinly sliced green onions
    • 2 ½ 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 ½ inch pieces
    • 1 tablespoons low sodium soy sauce
    • 1 teaspoon toasted sesame seeds
    • 3 ½ 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 ½ tablespoons unseasoned rice wine vinegar
    • 1 ½ tablespoons sugar

    assembly

    • 4 sheets nori or soy wrappers
    • 2 Persian cucumbers, julienne
    • 1 carrot, peeled and julienne
    • ½ avocado, thinly sliced
    • furikake seasoning
    • 1 teriyaki glaze recipe optional

      INSTRUCTIONS  

    • 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.
    • 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.
    • 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.
    • To assemble: Place a sheet of nori or a soy wrapper over the bamboo roller. Carefully spread ¾ cup of sushi rice over the entire surface of the sheet of nori/soy wrapper, creating a thin layer. Place ¼ of the julienne cucumber and carrots across the first third of the rice surface (the side closer to you) and top with ½ of the tuna or salmon poke. Top poke with a couple slices of avocado and a sprinkle of furikake.
    • 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.
    • Repeat until all the poke and nori sheets/soy wrappers have been used.
    • Cut each “burrito” in half and serve.
    Calories: 647kcal Carbohydrates: 49g Protein: 38g Fat: 33g Saturated Fat: 5g Cholesterol: 71mg Sodium: 1522mg Potassium: 973mg Fiber: 6g Sugar: 7g Vitamin A: 4417IU Vitamin C: 12mg Calcium: 76mg Iron: 4mg
    CUISINE: American, hawaiian
    KEYWORD: burrito bowl, poke
    COURSE: dinner, lunch

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    May 11, 2016 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Coconut Cake
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    Reader Interactions

    May 11, 2016 / 12 Comments

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    1. Halli West

      August 23, 2016 at 9:28 am

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

      Reply
      • Jenny Park

        August 23, 2016 at 9:59 am

        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!

        Reply
    2. Missy

      June 13, 2016 at 8:13 pm

      What is sugar fish?

      Reply
      • Jenny Park

        June 14, 2016 at 8:07 am

        It’s a sushi place in LA :)

        Reply
    3. MPaula

      June 02, 2016 at 5:59 pm

      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?

      Reply
    4. Julie

      May 12, 2016 at 12:15 am

      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?

      Reply
      • Jenny Park

        May 12, 2016 at 9:37 am

        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

        Reply
    5. Kophes

      May 11, 2016 at 12:12 pm

      Looks yum. Thanks for sharing :)

      Reply
    6. heather (delicious not gorgeous)

      May 11, 2016 at 11:26 am

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

      Reply
    7. Alex Warren

      May 11, 2016 at 9:26 am

      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

      Reply
      • Jenny Park

        May 12, 2016 at 9:35 am

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

        Reply
    8. Robin | CaliGirl Cooking

      May 11, 2016 at 9:24 am

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

      Reply

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