10 oz. sushi grade ahi tuna, cut into 1/2-inch cubes 1/4 cup chopped green onion 2 to 3 teaspoons Kikkoman® Soy Sauce, plus additional for dipping 2 teaspoons Kikkoman® Sesame Oil 1 tablespoon toasted black sesame seeds 1/4 teaspoon sea salt 1/3 cup sliced red onion 2 cups cooked short grain rice* 1/2 cup julienned cucumber 1/2 cup julienned carrot 8 slices avocado 2 sheets nori
Stir together soy sauce, sesame oil, sesame seeds and salt in a medium bowl. Add tuna and onion and stir lightly. Cover and refrigerate for 20 minutes or up to 4 hours.
Place one nori sheet on a rolling bamboo mat. Press half the sticky rice evenly over the surface. Place half the carrots at the bottom of the nori sheet and half the cucumbers 1-inch above the carrots. Place the poke mixture in the 1-inch space in between the carrots and cucumbers. Place the avocado slices on the poke mixture and roll away from you tightly to form a burrito. Repeat with remaining ingredients.
Pour some soy sauce in a ramekin for dipping and enjoy.
*3/4 cup short grain rice cooked according to package instructions.