Ryan Can't Cook

-Make marinade my mixing 2.5 tbsp soy sauce, 2.5 tbsp mirin, 2 tsp sugar, 1 tsp sesame seeds, and a small handful of green onions.
-Cut both salmon and tuna into cubes and allow to marinate in sauce for 30 mins, or until the rest of the prep is done, (store in fridge).
-To make the caviar, thoroughly rinse the roe and then make a brine with 3 cups of water and 1/2 cup of salt. Allow to brine for 3 minutes and then strain onto a paper towel.
-Wash 1-2 or so cups of rice under cold water until it runs clear, then add to rice cooker (1cup rice : 1.5 cups water). Season slightly with salt and add 1 star anise then cook until fluffy. When done, season with a splash of rice vinegar and a dash of sesame oil.
-Cut cucumber into spears while removing the seeds, (optional: peel skin, or carve a design on the skin as I did).
-Slice avocado into medium-thin slices.
-To assemble, apply warm rice to nori sheet and constantly wet your hand to prevent rice from sticking. Flip the sheet, then on the inside apply a squeeze of kewpie mayo, a couple spears of cucumber and a few slices of avocado. Then add desired amount of poke mixture and salmon caviar (just enough so that you can still close the burrito).
-Close with sushi roller, then wrap tightly in saran wrap then put in freezer for 10 minutes.
-Deep fry at high temperature until golden brown but still raw on the inside. (Another technique that works well is coating it in panko so that it fries much quicker to prevent fish from cooking).
-Cut at a diagonal and enjoy!