Poke Burrito with Ahi Tuna and Spicy Salmon

Name: Poke Burrito with Ahi Tuna and Spicy Salmon
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 ounces sashimi grade boneless, skinless ahi tuna, cubed into 1/2 inch pieces; 1/2 cup low sodium soy sauce; 1/4 cup green onions, thinly sliced; 2 1/2 tablespoons roasted sesame oil; 2 tablespoons shallots, diced; 1 tablespoon toasted sesame seeds; 10 ounces sashimi grade boneless, skinless salmon, cubed into 1/2 inch pieces; 1 tablespoon low sodium soy sauce; 1 teaspoon toasted sesame seeds; 3 1/2 tablespoons mayonnaise; 2 tablespoons Sriracha; 2 tablespoons green onion, thinly sliced; 1 tablespoon tobiko; 3 cups steamed short grain brown rice, hot; 1 1/2 tablespoons unseasoned rice wine vinegar; 1 1/2 tablespoons sugar; 4 sheets nori; 2 Persian cucumbers, julienne; 1 carrot, peeled and julienne; 1/2 avocado, thinly sliced; furikake seasoning; 1 teriyaki glaze recipe

These fusion poke burritos combine the fresh flavors of Hawaiian poke with the convenience of sushi rolls. Two protein options feature cubed sashimi-grade ahi tuna marinated in soy sauce and sesame oil, and spicy salmon mixed with sriracha mayo and tobiko. Each burrito is wrapped in nori with seasoned brown rice, crisp vegetables, and creamy avocado. Perfect for lunch or casual dinner when you want restaurant-quality poke in a handheld format. The combination of textures from tender fish, chewy rice, and crunchy vegetables creates a satisfying and balanced meal.

Prep: 40 min
Yield: 4 servings
Level: medium
Cuisine: American

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Ingredients

4 servings

10 ounces sashimi grade boneless, skinless ahi tuna, cubed into 1/2 inch pieces
yellowtail1:1budgetfish-free
different flavor profile
½ cup low sodium soy sauce
¼ cup green onions, thinly sliced
2 ½ tablespoons roasted sesame oil
2 tablespoons shallots, diced
1 tablespoon toasted sesame seeds
10 ounces sashimi grade boneless, skinless salmon, cubed into 1/2 inch pieces
1 tablespoon low sodium soy sauce
1 teaspoon toasted sesame seeds
3 ½ tablespoons mayonnaise
2 tablespoons Sriracha
chili garlic sauce1:1heat-level
less sweet heat
Full guide →
2 tablespoons green onion, thinly sliced
1 tablespoon tobiko
3 cups steamed short grain brown rice, hot
white sushi rice1:1traditional
shorter cook time
Full guide →
1 ½ tablespoons unseasoned rice wine vinegar
1 ½ tablespoons sugar
4 sheets nori
soy wrappers1:1gluten-free
mentioned in source
2 Persian cucumbers, julienne
regular cucumber1:1availability
remove seeds
1 carrot, peeled and julienne
½ avocado, thinly sliced
furikake seasoning
1 teriyaki glaze recipe

Method

17 steps

1
Place ahi tuna with soy sauce, green onions, sesame oil, shallots, and sesame seeds in mixing bowl and toss together
2
Cover and refrigerate tuna mixture for at least 1 hour and up to 12 hours
3
Combine salmon, soy sauce, sesame oil, and sesame seeds in mixing bowl and toss together
4
Allow salmon mixture to sit for 30 minutes
5
Add mayonnaise, sriracha, green onion, and tobiko to salmon and fold until completely mixed
6
Cover and refrigerate salmon mixture for at least 30 minutes and up to 12 hours
7
Place brown rice in large shallow bowl and sprinkle with vinegar and sugar
8
Gently fold rice mixture for a couple minutes until steam dissipates and vinegar and sugar are evenly distributed
9
Allow rice to cool for about 10 minutes
10
Place nori sheet over bamboo roller
11
Spread 3/4 cup sushi rice over entire surface creating thin layer
12
Place 1/4 of julienne cucumber and carrots across first third of rice surface
13
Top vegetables with 1/2 of tuna or salmon poke
14
Add couple slices of avocado and sprinkle of furikake
15
Roll poke into burrito shape using bamboo roller to keep tight cylinder
16
Repeat until all poke and nori sheets have been used
17
Cut each burrito in half and serve

Tips

Tip 1

Use sashimi-grade fish from a trusted fishmonger for safety and best flavor

Tip 2

Keep ingredients chilled while assembling to maintain food safety

Tip 3

Wet hands slightly when spreading rice to prevent sticking

Good to Know

Storage

Refrigerate assembled burritos up to 1 day wrapped in plastic

Make Ahead

Marinate poke up to 12 hours ahead, prepare rice day before

Serve With

Serve immediately after cutting for best texture

See pairing guide →

Common Mistakes

Watch

Use bamboo mat to avoid loose rolls

Watch

Keep rice at room temperature to avoid hard texture

Watch

Pat fish dry before marinating to prevent watery poke

Substitutions

Gluten-Free Swaps

nori→

soy wrappers1:1gluten-free

mentioned in source

General Alternatives

brown rice→

white sushi rice1:1traditional

shorter cook time

Full guide →

ahi tuna→

yellowtail1:1budgetfish-free

different flavor profile

sriracha→

chili garlic sauce1:1heat-level

less sweet heat

Full guide →

Persian cucumber→

regular cucumber1:1availability

remove seeds

Find more substitutions →

FAQ

Can I use frozen fish instead of sashimi-grade?

No, only use sashimi-grade fish from trusted sources for raw consumption safety.

How long do these keep in the refrigerator?

Best eaten immediately but can be refrigerated up to 1 day wrapped tightly.

Can I make these without the bamboo roller?

Yes, but use plastic wrap to help roll tightly and maintain burrito shape.