Spicy Tuna and “Tempura” Shrimp Sushi Burrito
Two of the best things on this planet – burritos and sushi. BOOM! It’s like eating your favorite roll, but bigger! This used to be one of the things my eating partner/coworker/friend (shout out to Elena!) ate on a regular basis at a little place in downtown Sacramento. Now that neither of us are down that way these days, I needed a way to make sushi burritos a part of my life again. Stat.
Now, I spent some time pondering how to best fill this sushi burrito of mine. And by “spent some time”, I mean like 30 seconds. Since spicy tuna is my jam (I seriously love it), I knew that was a must. But that couldn’t be my only protein. If I was going to make this burrito, I was going to make it right. That meant tempura shrimp for a crunch. It’s not like I was going to batter up some shrimp and fry them though. An idea came to me as I was toasting the shredded coconut for the pancake parfaits – dude, coat that shrimp and make a coconut “tempura”.
Now all that was left was crafting this masterpiece. And masterpiece it was. Also, surprisingly simple and quick. Enough to where I’ll be making them often. Yum!
Spicy Tuna and “Tempura” Shrimp Sushi Burrito
Ingredients
- 1 cup brown rice, cooked as instructed on bag + additional 1/4 cup water (quinoa also works, but cook as directed)
- 1-2 tablespoons rice vinegar
- ½ – pound fresh wild ahi tuna, ½ inch cubes
- 2 tablespoons avocado mayo (Primal Kitchen makes a great one)
- 1 tablespoon Sriracha or chili paste of choice, or to taste
- 1 teaspoon lime juice
- 4 shrimp, peeled and deveined
- ½ cup finely shredded coconut
- 1 tablespoon coconut oil, or oil of choice
- ½ cucumber, peeled and julienned into 3-inch strips
- ½ jalapeno, thinly sliced
- 2 scallions, thinly sliced
- 2 leaves red kale, torn into 3 to 4-inch pieces
- ½ avocado, thinly sliced
- ½ cup cilantro leaves
- 4 sheets nori
- 2 tablespoon coconut aminos, or to taste
Instructions
- Cook brown rice as instructed on the bag plus add an additional 1/4 cup water to what is instructed (or quinoa as instructed). Once finished, add in 1 tablespoon of rice vinegar. Allow to sit for a few minutes, taste and then add additional tablespoon of vinegar, if needed. Allow rice to cool to room temperature while you prepare remaining ingredients.
- In a small bowl add mayo and Sriracha and mix. Then add lime juice and stir to combine.
- Fold in cubed tuna to mayo mixture and set aside.
- Dry shrimp with a paper towel. On a plate add the shredded coconut and roll shrimp in coconut until completely covered. Press onto the shrimp so it sticks.
- In a medium pan heat 1 tablespoon oil over medium-high heat until hot but not smoking.
- Add shrimp to pan and cook about 3 minutes each side. Set aside to cool before slicing into ½ inch pieces while you prep the other ingredients.
- Prepare the cucumbers, jalapenos, kale, avocado, and cilantro.
- Wrap bamboo sushi mat with plastic wrap . Place 2 sheets of nori on the mat, overlapping about 1 inch.
- Spread half of the rice on the nori leaving about an inch on all sides
- On one of the short edges, place half of the spicy tuna mixture, follow with the shrimp and veggies.
- Finally sprinkle about 1 tablespoon of coconut aminos and additional Sriracha, if desired.
- Time to roll! Use the bamboo mat to press down slightly as you roll the burrito, being sure to tuck the edges in as you go.
- Use parchment paper to wrap the burrito. Slice in the middle at an angle and serve.