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Poke Burritos

Recipe brought to you by Old El Paso

2016 is the summer of Poke. I have been seeing this Hawaiian raw fish dish everywhere recently. I for one, am fully on board! I love the deep flavors and the light sweetness, and like how it is customizable to whatever flavors you want!

A Poke burrito chain is supposedly opening in my neighborhood soon, but I couldn’t wait any longer and decided to try and make it myself. It was actually really easy to put together, the hardest part is getting your hands on a nice fresh piece of tuna.
Get some really fresh tuna from a fish market you trust. Prepare the sushi rice. Soy sauce, sesame oil, scallions, garlic, ginger, and sesame seeds. Avocado and sushi rice go down first. Then the tuna. Roll it up and serve with some chips. This burrito is light and refreshing and a good option for the hot summer months when you don’t want to have the stove on all night. The only thing you have to cook in this dish is the rice! Everything in this wrap is tender and soft. Normally I would be looking for some texture contrast but with the savory Hawaiian fish the softness really works. If you wanted something crunchy though, I think iceberg lettuce would work, or you could put some tortilla chips in.

Poke Burritos

  • Poke
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Sesame Seed
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Red Pepper Flake
  • 3 Scallions sliced
  • 1 clove Garlic grated
  • 1 teaspoon Rice Vinegar
  • 1/2 pound Bluefin Tuna cut into 1/2 inch cubes
  • Rice
  • 1/2 cup Sushi Rice
  • 3/4 cup Water
  • 1 pinch Salt
  • 1 pinch Sugar
  • 2 teaspoons Rice Wine Vinegar
  • Wrap
  • 1 Avocado
  • 3 Old El Paso Burrito Sized Tortillas

Instructions

  1. Mix all the poke ingredients. Refrigerate until ready to use.
  2. Rinse the rice with water until the water runs clear.
  3. Place the rice in a small pot with the water and bring to a simmer. Stir, cover, and turn to low. Cook 20 minutes.
  4. Remove from heat, stir, and allow to rest 10 more minutes.
  5. Toss the rice in a bowl with salt, sugar, and rice vinegar and continue to toss for 5 minutes until the rice cools to room temperature.
  6. Slice the avocado thin.
  7. Microwave the tortillas for 20 seconds to soften. Place on a piece of aluminum foil.
  8. Place avocado on to the tortilla. Top with rice, then add the poke.
  9. Roll up the burrito tightly, and wrap with the foil to secure.
  10. Slice in half and serve.