Sushi Burrito Recipe

August 21, 2017

This spicy shrimp sushi burrito recipe is a quick and easy, healthy lunch that is gluten and dairy free and so much easier than making homemade sushi!

For the rice:
1 3/4 Cups Water
1 1/2 Cups Sushi rice
1/4 Cup Unseasoned rice vinegar (GF if needed)
1 Tbsp Monkfruit (organic, raw cane sugar works too)
1 tsp Sea salt
For the sauce::
1 Cup Raw cashews, soaked in water overnight
1/4 Cup Reduced-sodium soy sauce
2 1/2 Tbsp Sriracha (or to taste)
Pinch of salt, optional
For the wraps:
8 Gluten Free or Light Flatout Flatbreads
8 tsp Toasted sesame seeds
8 Sheets of Nori (seaweed)
1 Cucumber, seeded, halved and thinly sliced *
2 Avocados, thinly sliced
8 Ounces Cooked small shrimp, peeled and deveined (weighed after removing the tail)

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 -...
See the full directions on my site

Nutritions

Calories
1384

Sodium
653mg
27% DV

Fat
57g
89% DV

Protein
49g
98% DV

Carbs
122g
41% DV

Fiber
34g
137% DV