Whole30 Sushi Burrito
A quick and easy recipe to help curb your sushi craving during the Whole30!
Servings 1 serving
Calories 454kcal
Ingredients
- 1 serving of seafood of your choice like raw salmon
- 3/4 cup cauliflower rice
- 1 tsp rice vinegar
- 1/4 of an avocado
- 1/8 of a cucumber
- 1 tbsp of mayo - like Primal Kitchen mayo
- 1 tsp of sriracha - like Yellowbird sriracha
- 1 sheet of sushi nori
Video
Notes
- Heat the cauliflower rice in a skillet over medium heat until cooked through
- Remove the pan from the heat and then mix the rice vinegar into the cauliflower rice
- Slice 1/4 of an avocado into thin slices
- Slice 1/8 of a cucumber into thin slices
- Take one serving of seafood and cube it like to use cooked shrimp, raw ahi tuna or raw salmon
- Place the seafood in a mixing bowl and add mayo and sriracha to the bowl. Thoroughly mix the seafood with the sauce
- Prepare any other fillings you would like, I sometimes use steamed asparagus
- Place a sheet of sushi nori on a piece of parchment paper
- Spread a thin layer of cauliflower rice over the nori leaving a small strip of nori empty at the top
- Line up fillings in small lines at the middle of the nori
- Add some water to the exposed nori so that it will stick when rolled
- Use the parchment to help and roll the whole thing up into a tube
- Slice the sushi burrito in half and enjoy immediately. Use the parchment to help keep the roll together as you eat
Nutrition
Serving: 1g | Calories: 454kcal | Carbohydrates: 11g | Protein: 38g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 311mg | Potassium: 1504mg | Fiber: 6g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 68mg | Calcium: 62mg | Iron: 2mg
