If you love sushi, you have to try making this Spicy Tuna Crunch Sushi Burrito at home! It's filled with creamy spicy tuna, sticky rice, avocado, crunchy vegetables, and toasted Japanese-style breadcrumbs, all wrapped in seaweed and served with spicy mayo for dipping.
It's such an easy, satisfying lunch, and honestly, I couldn't believe how good it turned out! Plus, you don't need any special sushi-making skills to put it together.
Prep Time: 15 minutes
Cook Time: 3–5 minutes (plus rice cooking time if needed)
Servings: 1 large sushi burrito
Ingredients
For the sushi burrito:
1 large nori seaweed sheet
½–⅔ cup cooked short-grain sushi rice
1 small can (5 oz) tuna in water, drained well (use as much as needed)
¼–½ avocado, thinly sliced
3–4 thin cucumber strips
3–4 thin carrot strips
1 tablespoon chopped green onions (optional)
1–2 tablespoons panko (Japanese-style breadcrumbs)
½ teaspoon sesame seeds
½ teaspoon sesame oil, for toasting the panko
For the spicy tuna mixture:
1 tablespoon Kewpie mayonnaise
½–1 teaspoon sriracha, adjusted to taste
½ teaspoon low-sodium soy sauce
ÂĽ teaspoon toasted sesame oil
For the dipping sauce:
1 tablespoon Kewpie mayonnaise
½–1 teaspoon sriracha
Small splash of water, if needed
Directions
Prepare the rice. Cook sushi rice according to package directions, if using uncooked rice. Allow it to cool until lukewarm before assembling.
Make the spicy tuna. Drain the canned tuna thoroughly. In a bowl, mix the tuna with Kewpie mayonnaise, sriracha, soy sauce, and sesame oil until creamy. Taste and adjust the spice level.
Toast the panko. Heat ½ teaspoon sesame oil in a small skillet over medium-low heat. Add the panko breadcrumbs and stir for approximately 2–3 minutes, until golden brown and crispy. Remove from heat and let cool.
Prepare the nori. Place a large nori sheet, shiny side down, on parchment paper or a sushi rolling mat. Spread a thin, even layer of cooked rice across the rough side, leaving approximately 1 inch uncovered at the top.
Add the fillings. Sprinkle sesame seeds over the rice. Arrange a portion of the spicy tuna across the lower third of the nori. Add avocado, cucumber, carrots, and green onions.
Add the crunch. Sprinkle the toasted panko over the filling just before rolling.
Roll the sushi burrito. Using the parchment paper to help, lift the edge closest to you and fold the nori over the filling. Tuck it tightly and continue rolling forward, keeping the parchment on the outside. Lightly moisten the uncovered edge of the nori with water to seal.
Slice and serve. Let the burrito rest seam-side down for about a minute. Slice diagonally in half using a sharp, slightly damp knife.
Make the dipping sauce. Mix Kewpie mayonnaise and sriracha in a small bowl. Add a tiny splash of water if needed. Serve alongside the burrito and enjoy!
Recipe Notes
Easy rice shortcut: I used Bibigo Cooked Sticky White Rice. Simply microwave according to package directions and use approximately half the container for one burrito. No additional seasoning needed.
Don't overfill: Depending on the size of your nori sheet, you may have leftover spicy tuna. Use just enough to roll the burrito tightly without tearing.
Make it crunchy: Toasting Japanese-style panko in sesame oil adds a delicious nutty crunch. Add it just before rolling for the best texture.
Adjust the spice: Use more or less sriracha based on your preference.
Best served fresh: Enjoy shortly after assembling so the nori and panko maintain their texture.
California Crab Variation
Not a fan of tuna? You can easily make a California roll-inspired version!
Replace the tuna with 3–4 ounces of shredded imitation crab mixed with about 1 tablespoon of Kewpie mayonnaise. Add the rice, avocado, cucumber, and carrots, then roll exactly the same way.
Skip the sriracha for a milder, kid-friendly version.
