Sushi Burrito Recipe
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5.0
21 reviews
Excellent
Sushi Burrito Recipe
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Craving sushi? This gluten-free, customizable Sushi Burrito Recipe will satisfy your appetite without having to go to a restaurant or order takeout!
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Ingredients
- 1 3/4 cups water
- 1 1/2 cups sushi rice
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon organic monk fruit sweetener or raw cane sugar
- 1 teaspoon sea salt
- 1 cup raw cashews soaked in water overnight
- 1/4 cup low-sodium soy sauce
- 2 1/2 tablespoons Sriracha or to taste
- Pinch of salt optional
- 8 flatbread wraps
- 8 teaspoons toasted sesame seeds
- 8 sheets of nori
- 1 cucumber seeded, halved, and thinly sliced
- 2 avocados thinly sliced
- 8 ounces cooked small shrimp peeled and deveined (weighed after removing the tail)
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Instructions
- Combine the water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. Once cooked, transfer to a large plastic bowl using a wooden spoon and let cool to room temperature (do not cool the rice in the refrigerator).
- While the rice cooks, combine the vinegar and monk fruit in a small pot on medium heat. Boil until the monk fruit is dissolved. Pour this mixture over the cooled rice, along with the sea salt.
- Use a wooden spoon and mix the rice together, using a cutting motion, until the liquid is absorbed by the rice. Set aside.
- To make the sauce, drain the water from the cashews and place into a small food processor (3-cup size is ideal). Add in the soy sauce and sriracha. Use the "chop" setting for 2 minutes. Then, turn to "purée" for about 6 minutes, until the sauce is smooth and creamy. During the purée cycle, you'll need to stop and scrape down the sides several times. Taste and add a pinch of salt, if desired.
- To assemble, spread 2 tablespoons of sauce onto a flatbread, covering it completely. Sprinkle 1 teaspoon of sesame seeds on each flatbread. Cut the ends off a sheet of nori so that it fits onto the flatbread. Lay the nori onto the sauce.
- With the long end facing toward you, spoon a 1/2 cup of the rice onto the edge and press it out, leaving 1 inch uncovered at each side. I recommend pressing the rice out with slightly damp fingers.
- Lay 1/8 of the slices of cucumber onto the rice, followed by 1/4 of sliced avocado. Finally, lay 1 ounce of shrimp in a row.
- Tightly fold in the sides of the flatbread and tightly roll it all together, making sure to securely hold the fillings in. Repeat with remaining flatbread.
Nutrition Information
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Calories
455kcal
(23%)
Carbohydrates
63g
(21%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.001g
Cholesterol
46mg
(15%)
Sodium
946mg
(39%)
Potassium
603mg
(17%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
237IU
(5%)
Vitamin C
10mg
(11%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Burritos
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 46mg | 15% |
| Sodium | 946mg | 39% |
| Potassium | 603mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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