Sushi Tartare Burrito with Maguro, Mango & Avocado
If you love sushi, you’re going to want to try this Sushi Tartare Burrito. It combines fresh maguro tuna with creamy avocado, sweet mango, black beans, rice, crunchy cherry tomatoes, red onion, lemon, and black sesame, all wrapped in a soft tortilla.
It’s fresh, colorful, satisfying, and incredibly easy to make. Think of it as sushi meets a burrito, with a delicious Mediterranean-meets-Japanese twist.
The best part? You get all those amazing sushi flavors in every bite without having to make individual sushi rolls.
Why You’ll Love This Sushi Burrito
- Fresh and flavorful with sushi-grade maguro and lemon
- Sweet and creamy thanks to mango and avocado
- Filling but fresh with rice and black beans
- Ready in about 20 minutes
- Perfect for a quick lunch, light dinner, or an impressive weekend meal
The Secret Is in the Tartare
For the tuna tartare, dice the maguro into small cubes and gently combine it with lemon juice, olive oil, soy sauce, salt, black pepper, diced mango, cilantro, and finely diced red onion. Refrigerate it for 5–10 minutes so the flavors come together.
Then layer everything into a warm tortilla, roll it tightly, and slice it in half.
The result is colorful, fresh, and packed with flavor.
If you’re looking for something different from traditional sushi, this Maguro Sushi Tartare Burrito is definitely worth trying.
Serving Tip
Serve immediately with a little extra soy sauce and lemon on the side. For an extra finishing touch, sprinkle more black sesame seeds and fresh cilantro over the top.
Fresh tuna. Sweet mango. Creamy avocado. Savory soy. One seriously delicious burrito.
View recipe:
Tartare Burrito
Course: DinnerDifficulty: Easy1
servings15
minutes20
minutes650
kcalSushi tartare burrito with fresh maguro tuna, mango, avocado, black beans, rice, cherry tomatoes, red onion, lemon, and black sesame. A fresh Japanese fusion recipe.
Ingredients
Large flour tortilla
Sushi-grade maguro tuna, diced
Cooked white rice
Black beans, drained and rinsed
Cherry tomatoes, halved
Red onion, finely diced
Avocado, diced
Fresh mango, diced
Black sesame seeds
Fresh lemon juice
Extra-virgin olive oil
Soy sauce
Salt and freshly ground black pepper
Fresh cilantro, chopped
Directions
- Prepare the tuna tartare: Dice the sushi-grade maguro into small cubes. Gently toss with lemon juice, a little olive oil, soy sauce, salt, black pepper, diced mango, chopped cilantro, and finely diced red onion. Cover and refrigerate for 5–10 minutes.
- Prepare the filling: In a bowl, gently combine the cooked rice, black beans, cherry tomatoes, red onion, avocado, and mango. Season with a little lemon juice, olive oil, salt, and pepper.
Warm the tortilla: Heat the flour tortilla briefly in a dry skillet until soft and flexible.
Assemble the burrito: Place the rice and vegetable mixture in the center of the tortilla. Add the seasoned maguro tartare and sprinkle generously with black sesame seeds and fresh cilantro.
Roll: Fold the sides inward and roll the tortilla tightly, burrito-style, keeping the filling packed inside.
Serve: Slice the sushi tartare burrito in half and serve immediately with extra soy sauce and lemon wedges on the side.
