Sushi Burrito Recipe
Craving sushi? This gluten-free, customizable Sushi Burrito Recipe will satisfy your appetite without having to go to a restaurant or order takeout!
Servings 8 Burritos
Calories 455kcal
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)
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.
Video
Nutrition
Calories: 455kcal | Carbohydrates: 63g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 46mg | Sodium: 946mg | Potassium: 603mg | Fiber: 6g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg