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Freeze 40-60 mins and slice thin the top sirloin
Soak the meat in a tenderizer of 4 tablespoons water and 2 teaspoons baking soda for 15 mins
Make the bulgogi marinade with soy sauce, honey, gochujang, dark soy sauce, zero cal sweetener, garlic purée, ginger purée, toasted sesame oil, rice vinegar, and half a yellow onion. Season with salt and black pepper
Make the creamy sriracha rice by cooking the sushi rice and mixing it with plain skyr or Greek yogurt, sriracha, cilantro or green onions, salt, and garlic
Assemble the burritos with the bulgogi beef, creamy sriracha rice, and low cal spicy mayo (made with low fat skyr or Greek yogurt, light mayo, gochujang, milk, salt, and optional sriracha)
Reheat the burritos by removing from freezer, wrapping in a paper towel, microwaving for 2-3 mins, then air frying at 375 for 6-8 minutes to crisp up the tortilla, or pan frying