Hybrid foods have exploded in popularity in the past few years: cronuts, the ramen burger, and Doritos Locos Tacos. In fact, we even declared hybrid foods as one of seven food trends we’re excited to leave in 2014, but we’d happily make an exception for this sushi burrito any day. This concoction is part sushi, part burrito and all parts delicious. The official sushirrito is only available in San Francisco, but if you don’t live near San Fran, you can easily enjoy this creation at home by making it yourself. It’s healthy, quick (15 minutes tops!) and requires no cooking — only assembly. Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes 1/4 cup cooked rice, cooled to room temperature 1/8-lb sushi grade salmon (you can substitute imitation crab or tofu) 1 splash rice vinegar 1 small bowl warm water 1. Prepare sushi rice by mixing warm rice, rice vinegar, sugar and salt. 2. Thinly slice all fillings (avocado, salmon, cucumber, carrots) and set aside.

3. Put nori sheet onto a sushi roller (if you don’t have one, check out this tutorial using a towel and plastic wrap) 4. Dip fingers in lukewarm water and spread sushi rice on the nori sheet. 5. Add toppings to the nori sheet, about one inch away from the bottom. 6. Roll sheet, applying pressure as you roll. The rice will make the roll stick together, so don’t worry about it falling apart. Once you’ve almost finished, add a little extra pressure on the overlap between the two seaweed layers to ensure that the burrito stays together. The overlap should be about one inch. To make the burrito look prettier, cut the ends so that they are even and neat. You can also wrap it in paper once you’ve finished rolling the burrito. I used parchment paper and rolled the burrito in it and twisted the bottom to prevent the burrito from falling apart. 7. Serve with soy sauce and wasabi.I’ve always been a little intimidated by recipes using raw fish. I absolutely LOVE ceviche, sushi, and poke dishes from restaurants but when it comes to doing it myself, I’m always wary…

I feel like I’ll mess it up or do something wrong.  Recently a friend convinced me to try it at home and so we decided to go for it and make our own! I’ve been on a Poke kick since having amazing Ahi Poke here in Austin at The Grove and at Nick’s and Las Brisas during a recent trip to Laguna Beach, CA (side note, I love Laguna and any excuse to get out to the west coast, so if you have a group in or around Orange County, email me and let’s schedule a group coaching/cooking class!!). Anyway…back to the poke…what is Poke anyway?! From Wikipedia: Poke is a raw salad served as an appetizer in Hawaiian cuisine. Pokē is the Hawaiian verb for “section” or “to slice or cut”. Modern poke typically consists of cubed ʻahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, sesame oil, and chopped chili pepper. I love Poke because it is nice and light, making it a clean dish that’s uber healthy! It’s the perfect appetizer or meal during the hot summer months.  

It’s also surprisingly easy to make. Much easier than you’d think! Start out with a really good quality piece of fish, that’s key. Here in Austin the best places are Quality Seafood Market, Whole Foods, or Central Market. jiro dreams of sushi sous chefJust ask the fishmonger what’s fresh. play youda sushi chef onlineFor this recipe we use wild caught Ahi Tuna.where to buy sushi in marikina I adapted this recipe from Tasty Kitchen.youda sushi chef 2 play online Pat the ahi dry, then neatly cut it into small 1/2-inch cubes. Place in a large bowl. Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, capers and sesame seeds and gently toss to mix well. 

Drizzle with spicy avocado dressing (optional). Serve immediately or cover and refrigerate. This recipe will make 6- 8 appetizer portions or 3 meal sized portions. You can serve your Poke with fresh guacamole and blue corn chips or simply enjoy on it’s own! This is a wonderful recipe that is not only healthy and delicious but also incredibly easy to make! You can impress guests at a dinner party by serving this elegant dish as an appetizer in mini glass bowls with a sprig of fresh parsley and lime wedge as garnish! I hope you enjoy this as much as I did!! Looking for a fast easy detox plan? I’ve got everything you need to get started! Check out my step by step programs here. Interested in one-on-one Nutrition & Lifestyle Coaching with Linda? Click here and here for details on how to get started. For more healthy living tips and recipes please subscribe to this blog, follow me on twitter, LOVE me on facebook, subscribe to my YouTube channel, follow me on Pinterest, OR if you are interested in getting started on your own weight loss journey with a one-on-one consultation, shoot me an email!

Don’t forget to sign up for my FREE Newsletter by entering your name and email address in the upper left hand corner of this page. I’ve got lots of fun stuff, exclusive content, and an exciting offer available to subscribers only!! At Kona Grill we serve more than modern american grill favorites or sushi. We are proud to offer over 60 lower calorie menu items. We can also cater your favorite dish to your needs, removing sauces, having the dressing on the side or deleting an item. Our servers and chefs are trained to accommodate your desires and can offer suggestions without sacrificing flavor. We want you to have the Kona Grill experience without compromising your dietary needs and goals. The menus on our local pages show nut/seed, shellfish and raw fish indications. Please visit contact us and our executive chef will be happy to help.*nutritional info for each dish takes all plated items into account. Including sauces & sides.This issue is dedicated to those who are aware of the delicate balance between use and abuse and seek to live in sync with the natural world...