Sushi Burrito Recipe
User Reviews
5
Sushi Burrito Recipe
Description
This recipe begins by cooking sushi rice and seasoning it with a boiled mixture of rice vinegar and monk fruit sweetener, along with sea salt. The rice is cooled to room temperature and mixed properly to absorb the seasoning, resulting in traditional flavored sushi rice.
A creamy and spicy sauce is made by blending soaked cashew nuts with low-sodium soy sauce and sriracha until smooth and creamy, adding a rich texture and heat to the wrap.
The assembly involves spreading the sushi rice on a flatbread layered with nori sheets, then topping with thin cucumber and avocado slices, and cooked small shrimp. Toasted sesame seeds add nuttiness and a finishing touch. The wrap is rolled into a burrito shape, combining the freshness of vegetables, the rich sauce, and the tender shrimp for a handheld, sushi-inspired meal.
Ingredients
- 1 3/4 cups water
- 1 1/2 cups sushi rice
- 1/4 cup rice vinegar unseasoned
- 1 tablespoon Monk Fruit Sweetener organic, or raw cane sugar
- 1 teaspoon salt sea salt
- 1 cup cashew nuts soaked in water overnight, raw
- 1/4 cup soy sauce low-sodium
- 2 1/2 tablespoons sriracha or to taste
- Pinch salt optional
- 8 flatbread wraps
- 8 teaspoons sesame seeds toasted
- 8 nori sheet form
- 1 cucumber seeded, halved, and thinly sliced
- 2 avocado thinly sliced
- 8 ounces Shrimp peeled and deveined (weighed after removing the tail, small, cooked
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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