Poke Burritos, Two Ways
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5
2 reviews
Excellent
Poke Burritos, Two Ways
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
ahi tuna poke
- 10 ounces ahi tuna sashimi grade, boneless, skinless, cubed into ½ inch pieces
- ½ cup soy sauce low sodium
- ¼ cup green onion thinly sliced
- 2 ½ tablespoons sesame oil roasted
- 2 tablespoons shallot diced
- 1 tablespoon sesame seeds toasted
spicy salmon poke
- 10 ounces salmon sashimi grade, boneless, skinless, cubed into ½ inch pieces
- 1 tablespoons soy sauce low sodium
- 1 teaspoon sesame seeds toasted
- 3 ½ tablespoons mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons green onion thinly sliced
- 1 tablespoon tobiko
brown sushi rice
- 3 cups brown rice short grain, steamed, hot
- 1 ½ tablespoons rice wine vinegar unseasoned
- 1 ½ tablespoons sugar
assembly
- 4 heets nori or soy wrappers
- 2 cucumber Persian variety, julienne
- 1 carrot peeled and julienne
- ½ avocado thinly sliced
- Furikake Seasoning
- 1 teriyaki glaze optional, recipe
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.
Nutrition Information
Show Details
Calories
647kcal
(32%)
Carbohydrates
49g
(16%)
Protein
38g
(76%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Cholesterol
71mg
(24%)
Sodium
1522mg
(63%)
Potassium
973mg
(21%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
4417IU
(88%)
Vitamin C
12mg
(13%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 49g | 16% |
| Protein | 38g | 76% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 71mg | 24% |
| Sodium | 1522mg | 63% |
| Potassium | 973mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 4417IU | 88% |
| Vitamin C | 12mg | 13% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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