5 from 21 votes
Sushi Burrito Recipe
The Sushi Burrito Recipe combines sushi rice seasoned with rice vinegar and monk fruit sweetener, cashew-based spicy sauce, and fresh fillings wrapped in flatbread, nori, cucumber, avocado, and shrimp. The recipe yields a handheld sushi-inspired wrap with balanced textures and flavors, blending creamy, spicy, and fresh elements for a satisfying meal.
Prep Time
20 mins
Cook Time
25 mins
Additional Time
15 mins
Total Time
1 hr
Servings:
8
Burritos
Calories:
455 kcal
Course:
Dinner
Cuisine:
Asian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Burritos
Amount Per Serving
Calories 455
% 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.