Featured Recipe: Sushi Burrito (Vegan, Gluten Free)
Featured Recipe: Sushi Burrito (Vegan, Gluten Free)
When you feel like sushi, but need a convenient meal on the go, the sushi burrito comes to the rescue! Familiar flavours in a new form, bursting with flavour and loaded with nutrients!
Servings: 6 Burritos
Ingredients
Burritos
- 6 Sheets Nori Seaweed
- 2 Cups Organic Sushi Rice (Dry)
- 0.25 Cup Rice Seasoned Vinegar
- 3 tbsp Toasted Sesame Seeds
- 0.33 Organic English Cucumber (Julienne)
- 1 Medium Organic Carrot (Julienne)
- 1 Medium Organic Sweet Potato (Julienne)
- 1.5 Organic Avocados (Sliced)
- 2 Packs Sophie’s Kitchen Vegan Smoked Salmon (113g/ea)
- 3 Organic Green Onions (Thinly Sliced on the Bias)
- 3 tbsp “Maison D’Orphee Extra Virgin Coconut Oil
Spicy Mayo
- 0.33 Cup “Follow Your Heart” Grapeseed Vegenaise
- 3 tbsp “Simply Natural” Organic Red Sriracha
Instructions
- Cook rice according to bag instructions, combine with rice vinegar and allow to cool.
- Over medium high heat, cook your sweet potato strips in coconut oil until crispy and set aside.
- Prep the rest of the ingredients for assembly, including whisking in the Vegenaise and Sriracha in a small bowl and set aside.
- Place a nori sheet on top of a rolling mat and add sushi rice, spreading it evenly across the entire sheet.
- Sprinkle with toasted sesame and spread some spicy mayo along one edge of the nori sheet spacing it about an inch from the edge.
- Top with the remaining ingredients along the spicy mayo line in any order.
- Roll starting from the filling edge, outward, and make sure the roll is tightly held in place.
- Wrap half of the burrito in parchment paper for easier/less messy consumption and enjoy!
Notes
Each Serving Contains:
606 calories; 4 g protein; 27 g total fat (0 g trans fat); 98 g total carbohydrates (6 g of sugar); 413 mg sodium
606 calories; 4 g protein; 27 g total fat (0 g trans fat); 98 g total carbohydrates (6 g of sugar); 413 mg sodium