Sponsored
Poke Burritos
July 22, 2016

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.
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
- Mix all the poke ingredients. Refrigerate until ready to use.
- Rinse the rice with water until the water runs clear.
- Place the rice in a small pot with the water and bring to a simmer. Stir, cover, and turn to low. Cook 20 minutes.
- Remove from heat, stir, and allow to rest 10 more minutes.
- 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.
- Slice the avocado thin.
- Microwave the tortillas for 20 seconds to soften. Place on a piece of aluminum foil.
- Place avocado on to the tortilla. Top with rice, then add the poke.
- Roll up the burrito tightly, and wrap with the foil to secure.
- Slice in half and serve.