# Sushi Burrito Bowl ## Description 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. ## Quick Facts - Calories: 580 per serving - Prep Time: 40 minutes - Cook Time: 20 minutes - Total Time: 60 minutes - Servings: 4 - Difficulty: medium - Cuisine: Fusion - Health Score: 8.2/10 ## Nutrition Per Serving - Calories: 580 - Protein: 32g - Carbohydrates: 65g - Fat: 22g - Fiber: 8g - Sugar: 12g - Sodium: 820mg ## Dietary Information This recipe is: Dairy-Free, Nut-Free ## Ingredients (4 servings) - 1 pound sushi-grade tuna (can substitute with salmon or tofu) - 4 tablespoons lime juice (freshly squeezed) - 1 teaspoon chili powder - 0.5 teaspoon cumin (ground) - 0.5 teaspoon smoked paprika - 2 cups sushi rice (uncooked) - 3 tablespoons rice vinegar - 0.5 cup cilantro (chopped) - 2 whole avocados (ripe) - 2 teaspoons wasabi paste (adjust to taste) - 4 whole jalapeños (sliced into rings) - 1 cup tempura batter mix - 0.5 cup Japanese mayo - 2 tablespoons sriracha - 8 sheets wonton wrappers (cut into strips) - 1 whole cucumber (julienned) - 6 whole radishes (thinly sliced) - 2 whole carrots (julienned) - 0.5 cup rice wine vinegar (for pickling) - 2 tablespoons sugar (for pickling) - 1 tablespoon salt - 2 tablespoons sesame seeds (toasted) - 2 sheets nori sheets (cut into strips) - 2 cups vegetable oil (for frying) ## Instructions 1. 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. 2. Prepare sushi rice according to package directions. Once cooked, mix in rice vinegar, 1 tablespoon lime juice, and chopped cilantro. Keep warm. 3. Marinate the tuna: cut into 1/2-inch cubes. Mix with 2 tablespoons lime juice, chili powder, cumin, and paprika. Refrigerate for 15 minutes. 4. Make wasabi guacamole: mash avocados with wasabi paste, 1 tablespoon lime juice, and a pinch of salt. Adjust wasabi to taste. 5. 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. 6. Fry wonton strips in the same oil until crispy, about 1-2 minutes. Drain on paper towels and salt lightly. 7. Make spicy mayo drizzle: mix Japanese mayo with sriracha. Add water if needed to achieve drizzling consistency. 8. 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. ## Allergen Information Contains: fish, gluten, sesame, eggs ## Tags creative, fusion, instagram, bowl, deconstructed, customizable ## Source Recipe by: CalorieGram AI ## Machine-Readable Data ### Recipe Metadata ```json { "id": "7a80c7e8-eff3-4580-b4f2-c60fc2b48c6a", "youtube_id": null, "title": "Sushi Burrito Bowl", "cuisine_type": "Fusion", "meal_type": [ "dinner", "lunch" ], "difficulty_level": "medium", "servings": 4, "prep_time_minutes": 40, "cook_time_minutes": 20, "total_time_minutes": 60, "health_score": 8.2, "created_at": "2025-06-25T19:04:48.000Z", "updated_at": "2025-06-25T19:04:48.000Z" } ``` ### Ingredients Data ```json { "servings": 4, "ingredients": [ { "name": "sushi-grade tuna", "amount": 1, "unit": "pound", "notes": "can substitute with salmon or tofu" }, { "name": "lime juice", "amount": 4, "unit": "tablespoons", "notes": "freshly squeezed" }, { "name": "chili powder", "amount": 1, "unit": "teaspoon", "notes": null }, { "name": "cumin", "amount": 0.5, "unit": "teaspoon", "notes": "ground" }, { "name": "smoked paprika", "amount": 0.5, "unit": "teaspoon", "notes": null }, { "name": "sushi rice", "amount": 2, "unit": "cups", "notes": "uncooked" }, { "name": "rice vinegar", "amount": 3, "unit": "tablespoons", "notes": null }, { "name": "cilantro", "amount": 0.5, "unit": "cup", "notes": "chopped" }, { "name": "avocados", "amount": 2, "unit": "whole", "notes": "ripe" }, { "name": "wasabi paste", "amount": 2, "unit": "teaspoons", "notes": "adjust to taste" }, { "name": "jalapeños", "amount": 4, "unit": "whole", "notes": "sliced into rings" }, { "name": "tempura batter mix", "amount": 1, "unit": "cup", "notes": null }, { "name": "Japanese mayo", "amount": 0.5, "unit": "cup", "notes": null }, { "name": "sriracha", "amount": 2, "unit": "tablespoons", "notes": null }, { "name": "wonton wrappers", "amount": 8, "unit": "sheets", "notes": "cut into strips" }, { "name": "cucumber", "amount": 1, "unit": "whole", "notes": "julienned" }, { "name": "radishes", "amount": 6, "unit": "whole", "notes": "thinly sliced" }, { "name": "carrots", "amount": 2, "unit": "whole", "notes": "julienned" }, { "name": "rice wine vinegar", "amount": 0.5, "unit": "cup", "notes": "for pickling" }, { "name": "sugar", "amount": 2, "unit": "tablespoons", "notes": "for pickling" }, { "name": "salt", "amount": 1, "unit": "tablespoon", "notes": null }, { "name": "sesame seeds", "amount": 2, "unit": "tablespoons", "notes": "toasted" }, { "name": "nori sheets", "amount": 2, "unit": "sheets", "notes": "cut into strips" }, { "name": "vegetable oil", "amount": 2, "unit": "cups", "notes": "for frying" } ] } ``` ### Nutrition Data (per serving) ```json { "calories": 580, "macros": { "protein_g": 32, "carbs_g": 65, "fat_g": 22, "fiber_g": 8, "sugar_g": 12, "sodium_mg": 820 }, "dietary_tags": { "vegan": false, "vegetarian": false, "gluten_free": false, "dairy_free": true, "nut_free": true } } ``` --- This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform. 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