Poke Burrito with Ahi Tuna and Spicy Salmon
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.
Ingredients
- 10 ounces sashimi grade boneless, skinless ahi tuna, cubed into 1/2 inch piecesyellowtail1:1budgetfish-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
- 2 tablespoons green onion, thinly sliced
- 1 tablespoon tobiko
- 3 cups steamed short grain brown rice, hot
- 1 ½ tablespoons unseasoned rice wine vinegar
- 1 ½ tablespoons sugar
- 4 sheets norisoy wrappers1:1gluten-free
mentioned in source
- 2 Persian cucumbers, julienneregular cucumber1:1availability
remove seeds
- 1 carrot, peeled and julienne
- ½ avocado, thinly sliced
- furikake seasoning
- 1 teriyaki glaze recipe
Instructions
- 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
Use sashimi-grade fish from a trusted fishmonger for safety and best flavor
Keep ingredients chilled while assembling to maintain food safety
Wet hands slightly when spreading rice to prevent sticking
Good to Know
Refrigerate assembled burritos up to 1 day wrapped in plastic
Marinate poke up to 12 hours ahead, prepare rice day before
Serve immediately after cutting for best texture
Common Mistakes
Use bamboo mat to avoid loose rolls
Keep rice at room temperature to avoid hard texture
Pat fish dry before marinating to prevent watery poke
Substitutions
Gluten-Free Swaps
mentioned in source
General Alternatives
different flavor profile
remove seeds
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.