Go Back
Back to Recipes
Mini Tuna Burrito: Pilot House Restaurant & Lounge

Mini Tuna Burrito: Pilot House Restaurant & Lounge

Course: Sandwiches


  • 4 ounces Fresh, raw yellowfin tuna sliced Sushi rice
  • Sushi rice
  • 2 ounces Cucumber kimchi*
  • 1 tbsp Sriracha aioli*
  • 1 12-inch Soft flour tortilla

Sushi Rice

  • 2 cups Short grain Japanese rice
  • 1/4 cup White wine vinegar
  • 1/4 cup Rice vinegar
  • 1/4 cup Sugar
  • Salt to taste

Cucumber Kimchi

  • 2 Pickling cucumbers
  • 1 tsp Kosher Salt
  • 2 cloves Garlic finely chopped
  • 2 Scallions chopped
  • 1 1-inch Ginger finely chopped
  • 2 tbsp Rice vinegar
  • 1 tbsp Korean chili powder
  • 2 tsp Sugar
  • 2 tsp Fish sauce

Siracha aioli

  • 1 tsp Sriracha sauce
  • 1 tbsp Lemon juice
  • 1 cup Mayonnaise


Cucumber Kimchi

  • 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

  • Mix all ingredients and let stand for 15 minutes before using.

Sushi Rice

  • 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.
  • In a small saucepan, combine vinegars, sugar, and salt. Warm over moderate heat until sugar is dissolved.
  • Mix the vinegar mixture with rice, separating rice while gently mixing. Transfer to a baking sheet and cover with a damp towel.


  • Combine tuna, sushi rice, cucumber kimchi, and sriracha aioli, and gently place on a tortilla.


Pilot House Restaurant & Lounge is at 14 Gallo Road, Sandwich, pilothousecapecod.com
Tried this recipe?Let us know how it was!