Pobu Burrito Recipe
Ahi Tuna, Scottish Salmon, Avocado, Edamame, Tempura Crunch, Wasabi Basil & Sriracha Aioli.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Rice
Cook the rice according to package instructions and let it cool slightly.
Prepare the Seafood
Dice the Ahi Tuna and Scottish Salmon into small cubes. Place them in a bowl.
Season the Seafood
Add soy sauce and lemon juice to the fish and mix gently to combine.
Prepare the Avocado
Slice the avocado in half, remove the pit, and scoop the flesh out. Cut it into thin slices.
Make the Wasabi Basil Aioli
In a small bowl, mix the wasabi and chopped basil with a pinch of salt to create an aioli.
Assemble the Burrito
On a nori sheet, spread a layer of rice, followed by the fish mixture, avocado slices, edamame, and tempura crunch. Drizzle with Sriracha aioli and add some wasabi basil aioli.
Roll the Burrito
Carefully roll the nori sheet tightly around the fillings, sealing the edge with a little water.
Serve
Cut the burrito in half and serve with additional Sriracha and wasabi basil aioli on the side.