Sushi Burrito

This Sushi Burrito combines the vibrant flavors of traditional sushi with the convenience of a burrito, delivering a refreshing and satisfying low-carb meal. Packed with fresh vegetables, protein, and a touch of umami, it's perfect for a quick lunch or a light dinner.

Ingredients

• Nori sheets - 2 sheets
• Cauliflower rice - 200 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Avocado - 1 medium, sliced
• Cooked shrimp - 200 grams, peeled and deveined
• Soy sauce - 2 tablespoons
• Sesame oil - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Pickled ginger - 2 tablespoons
• Wasabi - to taste
• Sesame seeds - 1 tablespoon

Steps

1. Prepare the cauliflower rice by grating or processing the cauliflower florets until they resemble rice grains.
2. In a pan, heat a small amount of sesame oil and sauté the cauliflower rice for 5-7 minutes until tender. Add rice vinegar and mix well, then let it cool.
3. Lay a sheet of nori on a clean surface or sushi mat, shiny side down.
4. Spread half of the cooled cauliflower rice evenly over the nori, leaving about 2 inches at the top edge.
5. Layer half of the shrimp, cucumber, carrot, avocado, pickled ginger, and wasabi (if using) on top of the cauliflower rice.
6. Sprinkle a few sesame seeds over the fillings.
7. Carefully roll the nori tightly from the bottom to the top, tucking in the fillings as you go, until you reach the top edge. Seal the edge with a little water.
8. Repeat the process for the second burrito.
9. Slice each burrito in half at a diagonal and serve with soy sauce for dipping.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins from fresh vegetables and healthy fats from avocado.

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