Sushi Burrito

The Sushi Burrito combines the vibrant flavors of sushi with the convenience of a burrito, making it a delicious and high-protein lunch option. Packed with fresh ingredients and a variety of textures, this dish is both satisfying and nutritious.

Ingredients

• Sushi rice - 1 cup
• Water - 1.5 cups
• Rice vinegar - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Nori sheets - 2
• Grilled chicken breast - 200 grams, sliced
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Avocado - 1 medium, sliced
• Edamame - 1 cup, shelled
• Soy sauce - 2 tablespoons
• Sesame seeds - 1 tablespoon
• Sriracha - to taste
• Fresh cilantro - a handful, chopped

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then cook it with 1.5 cups of water in a rice cooker or on the stovetop according to package instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then fold it into the cooked rice once it has cooled slightly.
3. Lay out a nori sheet on a clean surface or bamboo mat, shiny side down.
4. Spread a thin layer of sushi rice over the nori, leaving about 2 inches at the top edge.
5. Layer the grilled chicken, cucumber, carrot, avocado, edamame, and cilantro on top of the rice.
6. Drizzle soy sauce and Sriracha over the filling according to your taste.
7. Sprinkle sesame seeds on top of the filling.
8. Starting from the bottom, carefully roll the nori tightly around the filling until you reach the exposed edge, sealing it with a little water.
9. Repeat with the second nori sheet and remaining ingredients.
10. Slice the sushi burrito in half diagonally and serve immediately.

Nutrition

• Calories: 540
• Protein: 35 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.4 L

Health Benefits

• High in protein from chicken and edamame, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables, aiding overall wellness.

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