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Ahi Poke Bowl Burrito

Ingredients

Yield: Makes 2 Servings
Prep Time: 20 minutes
Marinate Time: 20 minutes

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

Instructions

  1. 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.
  2. 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.
  3. Pour some soy sauce in a ramekin for dipping and enjoy.



*3/4 cup short grain rice cooked according to package instructions.

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