Mini Tuna Burrito: Pilot House Restaurant & Lounge
Ingredients
Sushi Rice
Cucumber Kimchi
Siracha aioli
Instructions
Cucumber Kimchi
  1. Slice cucumbers in half lengthwise and then into half-moon shapes. Place in bowl with salt and let stand for 30 minutes. Drain liquid from cucumbers. Combine remaining ingredients and add to cucumbers. Cover and refrigerate for 12-24 hours.
Siracha aioli
  1. Mix all ingredients and let stand for 15 minutes before using.
Sushi Rice
  1. Rinse rice and let dry for 15 minutes. In medium saucepan, combine rice and 2 cups cold water and bring to a boil. Cover and cook over moderate heat for 10 minutes. Reduce heat to low and cook 10 more minutes. Remove from heat and let stand for 15 minutes.
  2. In a small saucepan, combine vinegars, sugar, and salt. Warm over moderate heat until sugar is dissolved.
  3. Mix the vinegar mixture with rice, separating rice while gently mixing. Transfer to a baking sheet and cover with a damp towel.
Sandwhich
  1. Combine tuna, sushi rice, cucumber kimchi, and sriracha aioli, and gently place on a tortilla.
Recipe Notes

Pilot House Restaurant & Lounge is at 14 Gallo Road, Sandwich, pilothousecapecod.com