About
Otherwise known as a “sushirrito”, the sushi burrito is basically one giant piece of sushi! This keto version ditches the rice and uses a fresh and healthy lettuce wrap. Your other favorite sushi components are there: roasted seaweed, avocado, cucumber, and the spicy tuna.
Ingredients
- 4 ounce salmon, red (sockeye), raw, alaska native
- 1 teaspoon soy sauce
- 1 teaspoon lime juice, fresh
- ½ teaspoon garlic, fresh
- ½ teaspoon, whole pieces sesame seeds
- 2 teaspoon mayonnaise
- ¼ teaspoon hot chili sauce (sriracha)
- 1 ½ ounce lettuce, green leaf
- 1 sheet laver (nori), dried
- 1 ounce avocado
- 1 ounce cucumber, raw, without peel
Instructions
- Chop fresh, high-quality salmon into small pieces. The finer the better for this recipe. Mix the salmon with the soy sauce, lime juice, garlic, sesame seeds, mayo, and sriracha. Wrap and set the bowl in your refrigerator to marinate for 1 hour.
- When you’re ready to build the sushi burrito, prepare the lettuce. Cut the hard ends away from 3 large outer leaves and overlap them across a plate. Place the nori dried seaweed directly on top.
- Arrange thin sliced avocado and julienned cucumber on one side of the nori. Arrange the salmon in a strip along the cucumber and avocado.
- Roll the lettuce wrap up like you would a burrito tortilla. For easier eating, cut the burrito in half.
Nutrition Facts
- Servings: 1
- Calories: 310.9kcal/1300.9kJ (per serving)
- Fat: 20.3g (per serving)
- Carbs: 7.0g (per serving)
- Protein: 27.7g (per serving)
