Watermelon “Tuna” Sushi Burrito

Why I love it

Here’s a colorful, creative, and delicious sushi burrito. I made watermelon tuna in this and it’s SPOT ON to tuna in terms of texture and flavor. Trust me, this is a must make. It’s crazy how easy it is to make sushi at home, you would’ve never guessed it! This recipe is so rice, you’ll want to try it more than twice (or every day like me).

Ingredients

Rice:

•1/2 cup dry sushi rice 

•3/4 tbsp rice vinegar

•1/2 tsp salt 

•1 tsp granulated sugar 

The Burrito:

•2 nori sheets (I used Ocean’s Halo)

•A handful of watermelon poke: for the full recipe I used 4 cups of watermelon cubes and marinated them with 1 tsp ginger, 2 tbsps rice vinegar, 2 tbsps sesame seeds, 6 tbsps soy sauce, 1 tbsp sesame oil, juice of 1/2 a lime, 1 tbsp agave, 1 tsp red pepper flakes, and 2 green onions thinly sliced. 

•6 thinly sliced cucumber planks 

•6 thinly sliced carrot planks 

•1/4 of a sliced red onion 

Yum yum sauce:

•1/2 tbsp sriracha 

•1 tbsp hummus 

•1 tsp water 

Substitutions

You can substitute seaweed salt for regular salt, or sub in your fave vegetables here.

Recipe

1. Cook the rice according to package instructions. 

2. When the rice is done cooking, take it out of the pot and put it in a large bowl. Then, boil the rice vinegar, salt and sugar in a small pot on the stove until the salt and sugar have dissolved. Stir it into the rice. 

3. Once the rice has cooled, take your 2 nori sheets and place them shiny side down on a bamboo mat. I always wrap my bamboo mat in plastic wrap so that rice doesn’t get stuck in it. Take some water and use it to stick the nori sheets together so that about 1 cm is overlapping. 

4. Wet your hands and begin to place the rice on the first nori sheet so that it’s covering every part of it. Make sure you press it down. It’s optional to add sesame seeds at this step.

5. Take your “tuna”, cucumber, carrots, and red onion and lay them out in the middle of the rice. 

6. Begin to roll the burrito with the bamboo mat and once you reach the second nori sheet, take water and wet each section as you’re rolling it so that the burrito gets completely sealed. Cut in half.

7. Mix your sriracha with hummus and water and use this as a dipping sauce. Enjoy!