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Sushi Burrito Bowl - CalorieGram AI Recipes

AI Generated Recipe

Sushi Burrito Bowl

AI Recipe

A vibrant fusion bowl that marries the best of Japanese sushi traditions with bold Mexican flavors. This deconstructed sushi burrito features sushi-grade tuna marinated in Mexican spices, served over cilantro-lime sushi rice with wasabi guacamole, tempura jalapeños, and pickled vegetables. Topped with crispy wonton strips and a spicy mayo-sriracha drizzle, this customizable bowl offers layers of flavor and texture in every bite.

Total Time

60 mins

Servings

Calories

580

Difficulty

medium

Fusion Cuisinedinnerlunch

Dietary Information

🥛Dairy-Free🥜Nut-Free

Contains Allergens

fishglutensesameeggs

Ingredients

24 items

1poundsushi-grade tuna

can substitute with salmon or tofu

4tablespoonslime juice

freshly squeezed

1teaspoonchili powder

½teaspooncumin

ground

½teaspoonsmoked paprika

2cupssushi rice

uncooked

3tablespoonsrice vinegar

½cupcilantro

chopped

2wholeavocados

ripe

2teaspoonswasabi paste

adjust to taste

4wholejalapeños

sliced into rings

1cuptempura batter mix

½cupJapanese mayo

2tablespoonssriracha

8sheetswonton wrappers

cut into strips

1wholecucumber

julienned

6wholeradishes

thinly sliced

2wholecarrots

julienned

½cuprice wine vinegar

for pickling

2tablespoonssugar

for pickling

1tablespoonsalt

2tablespoonssesame seeds

toasted

2sheetsnori sheets

cut into strips

2cupsvegetable oil

for frying

Instructions

8 steps

Quick pickle the vegetables: combine rice wine vinegar, sugar, and 1 teaspoon salt in a bowl. Add cucumber, radishes, and carrots. Let pickle for at least 30 minutes.

Prepare sushi rice according to package directions. Once cooked, mix in rice vinegar, 1 tablespoon lime juice, and chopped cilantro. Keep warm.

Marinate the tuna: cut into 1/2-inch cubes. Mix with 2 tablespoons lime juice, chili powder, cumin, and paprika. Refrigerate for 15 minutes.

Make wasabi guacamole: mash avocados with wasabi paste, 1 tablespoon lime juice, and a pinch of salt. Adjust wasabi to taste.

Prepare tempura jalapeños: mix tempura batter according to package. Heat oil to 350°F. Dip jalapeño rings in batter and fry until golden, about 2-3 minutes.

Fry wonton strips in the same oil until crispy, about 1-2 minutes. Drain on paper towels and salt lightly.

Make spicy mayo drizzle: mix Japanese mayo with sriracha. Add water if needed to achieve drizzling consistency.

Assemble bowls: divide cilantro-lime rice among 4 bowls. Top with marinated tuna, wasabi guacamole, pickled vegetables, tempura jalapeños, crispy wontons, nori strips, and sesame seeds. Drizzle with spicy mayo.

Progress0%

Dietary Information

🥛Dairy-Free🥜Nut-Free

Contains Allergens

fishglutensesameeggs

Ingredients

24 items

1poundsushi-grade tuna

can substitute with salmon or tofu

4tablespoonslime juice

freshly squeezed

1teaspoonchili powder

½teaspooncumin

ground

½teaspoonsmoked paprika

2cupssushi rice

uncooked

3tablespoonsrice vinegar

½cupcilantro

chopped

2wholeavocados

ripe

2teaspoonswasabi paste

adjust to taste

4wholejalapeños

sliced into rings

1cuptempura batter mix

½cupJapanese mayo

2tablespoonssriracha

8sheetswonton wrappers

cut into strips

1wholecucumber

julienned

6wholeradishes

thinly sliced

2wholecarrots

julienned

½cuprice wine vinegar

for pickling

2tablespoonssugar

for pickling

1tablespoonsalt

2tablespoonssesame seeds

toasted

2sheetsnori sheets

cut into strips

2cupsvegetable oil

for frying

Instructions

8 steps

Quick pickle the vegetables: combine rice wine vinegar, sugar, and 1 teaspoon salt in a bowl. Add cucumber, radishes, and carrots. Let pickle for at least 30 minutes.

Prepare sushi rice according to package directions. Once cooked, mix in rice vinegar, 1 tablespoon lime juice, and chopped cilantro. Keep warm.

Marinate the tuna: cut into 1/2-inch cubes. Mix with 2 tablespoons lime juice, chili powder, cumin, and paprika. Refrigerate for 15 minutes.

Make wasabi guacamole: mash avocados with wasabi paste, 1 tablespoon lime juice, and a pinch of salt. Adjust wasabi to taste.

Prepare tempura jalapeños: mix tempura batter according to package. Heat oil to 350°F. Dip jalapeño rings in batter and fry until golden, about 2-3 minutes.

Fry wonton strips in the same oil until crispy, about 1-2 minutes. Drain on paper towels and salt lightly.

Make spicy mayo drizzle: mix Japanese mayo with sriracha. Add water if needed to achieve drizzling consistency.

Progress0%

Dietary Information

🥛Dairy-Free🥜Nut-Free

Contains Allergens

fishglutensesameeggs

Ingredients

24 items

1poundsushi-grade tuna

can substitute with salmon or tofu

4tablespoonslime juice

freshly squeezed

1teaspoonchili powder

½teaspooncumin

ground

½teaspoonsmoked paprika

2cupssushi rice

uncooked

3tablespoonsrice vinegar

½cupcilantro

chopped

2wholeavocados

ripe

2teaspoonswasabi paste

adjust to taste

4wholejalapeños

sliced into rings

1cuptempura batter mix

½cupJapanese mayo

2tablespoonssriracha

8sheetswonton wrappers

cut into strips

1wholecucumber

julienned

6wholeradishes

thinly sliced

2wholecarrots

julienned

½cuprice wine vinegar

for pickling

2tablespoonssugar

for pickling

1tablespoonsalt

2tablespoonssesame seeds

toasted

2sheetsnori sheets

cut into strips

2cupsvegetable oil

for frying

Instructions

8 steps

Quick pickle the vegetables: combine rice wine vinegar, sugar, and 1 teaspoon salt in a bowl. Add cucumber, radishes, and carrots. Let pickle for at least 30 minutes.

Prepare sushi rice according to package directions. Once cooked, mix in rice vinegar, 1 tablespoon lime juice, and chopped cilantro. Keep warm.

Marinate the tuna: cut into 1/2-inch cubes. Mix with 2 tablespoons lime juice, chili powder, cumin, and paprika. Refrigerate for 15 minutes.

Make wasabi guacamole: mash avocados with wasabi paste, 1 tablespoon lime juice, and a pinch of salt. Adjust wasabi to taste.

Prepare tempura jalapeños: mix tempura batter according to package. Heat oil to 350°F. Dip jalapeño rings in batter and fry until golden, about 2-3 minutes.

Fry wonton strips in the same oil until crispy, about 1-2 minutes. Drain on paper towels and salt lightly.

Make spicy mayo drizzle: mix Japanese mayo with sriracha. Add water if needed to achieve drizzling consistency.

Progress0%

Dietary Information

🥛Dairy-Free🥜Nut-Free

Contains Allergens

fishglutensesameeggs

Ingredients

24 items

1poundsushi-grade tuna

can substitute with salmon or tofu

4tablespoonslime juice

freshly squeezed

1teaspoonchili powder

½teaspooncumin

ground

½teaspoonsmoked paprika

2cupssushi rice

uncooked

3tablespoonsrice vinegar

½cupcilantro

chopped

2wholeavocados

ripe

2teaspoonswasabi paste

adjust to taste

4wholejalapeños

sliced into rings

1cuptempura batter mix

½cupJapanese mayo

2tablespoonssriracha

8sheetswonton wrappers

cut into strips

1wholecucumber

julienned

6wholeradishes

thinly sliced

2wholecarrots

julienned

½cuprice wine vinegar

for pickling

2tablespoonssugar

for pickling

1tablespoonsalt

2tablespoonssesame seeds

toasted

2sheetsnori sheets

cut into strips

2cupsvegetable oil

for frying

Instructions

8 steps

Quick pickle the vegetables: combine rice wine vinegar, sugar, and 1 teaspoon salt in a bowl. Add cucumber, radishes, and carrots. Let pickle for at least 30 minutes.

Prepare sushi rice according to package directions. Once cooked, mix in rice vinegar, 1 tablespoon lime juice, and chopped cilantro. Keep warm.

Marinate the tuna: cut into 1/2-inch cubes. Mix with 2 tablespoons lime juice, chili powder, cumin, and paprika. Refrigerate for 15 minutes.

Make wasabi guacamole: mash avocados with wasabi paste, 1 tablespoon lime juice, and a pinch of salt. Adjust wasabi to taste.

Prepare tempura jalapeños: mix tempura batter according to package. Heat oil to 350°F. Dip jalapeño rings in batter and fry until golden, about 2-3 minutes.

Fry wonton strips in the same oil until crispy, about 1-2 minutes. Drain on paper towels and salt lightly.

Make spicy mayo drizzle: mix Japanese mayo with sriracha. Add water if needed to achieve drizzling consistency.

Progress0%

Sushi Burrito Bowl

Sushi Burrito Bowl

Dietary Information

Contains Allergens

Ingredients

Instructions

Dietary Information

Contains Allergens

Ingredients

Instructions

Dietary Information

Contains Allergens

Ingredients

Instructions

Dietary Information

Contains Allergens

Ingredients

Instructions

Nutrition Facts

Nutrition Facts

Complete Nutrition Facts

Macronutrients

Minerals

Health Score

Complete Nutrition Facts

Macronutrients

Minerals

Health Score