Paleo Tuna Sushirrito {Sushi Burritos at home!}
I’ve developed a bit of a love affair with a place up the street from my work called Buredo. They make sushi burritos that are absolutely to die for. Because I try really hard to bring my own lunch instead of eating out, I’ve been using every ounce of will-power to not end up over there more than once a month. Thing is, they run $15+ a pop by the time I add avocado (which is obviously entirely necessary), and while I’m sure they aren’t the least healthy lunch option you could choose, they are filled with quite a bit of rice.
This week I decided to to save myself the money and the line and tried my hand at my own sushi burritos! These are paleo, meaning I left out the rice entirely, but you could certainly add sticky rice if you wanted to. In fact, these are very modifiable (sub/add salmon, tofu, veggies, slaws!) I highly recommend to any sushi burrito fan to try making these at home!
Paleo Tuna Sushirrito
Adapted from Stupid Easy Paleo
Ingredients:
- 12 oz ahi tuna steak
- Salt & Pepper
- 2 green onions, thinly sliced
- 1 avocado, diced
- Romaine or butter lettuce leaves
- 1/2 cucumber, cut into small thin strips
- 4-8 Nori wraps
For the Dressing
- Juice of 1 limes
- 2 tablespoons coconut aminos
- 2 teaspoons sesame oil
- 2 teaspoons Powdered Wasabi or 1 Tbsp sriracha (I used the latter)
- Salt and pepper to tast
Instructions:
- To make the dressing, combine all ingredients in a small bowl and set aside. Stir together and set aside.
- Pat the fish dry with a paper towel and season with salt and pepper. Grill or pan-fry on high heat for ~2 minutes per side. You are searing it! Do not over cook – you want a very pink center, not dry over-cooked tuna!
- Add the avocado and green onion to the bowl with the dressing. Fold the ingredients together to combine.
- Layer each nori roll with lettuce leaves, cucumber matchsticks, tuna and avocado/dressing blend. Roll carefully, using a bit of the dressing to seal. You may want to double roll these by placing seam down on another piece of nori and rolling again. I found this held them together much better. Cut in half with a very sharp knife – a serrated knife works well.
Makes 4 rolls, 2 servings
