Gluten-Free Sushi Burrito
Take your sushi game to the next level with this irresistible Gluten-Free Sushi Burrito recipe, perfect for a quick, healthy, and portable meal! This fusion delight combines the classic flavors of sushi—seasoned sushi rice, fresh veggies like cucumber, carrot, and creamy avocado, and optional protein such as shrimp or sashimi-grade fish—wrapped in gluten-free nori sheets. Finished with a sprinkle of toasted sesame seeds for extra flavor, this handheld masterpiece is served with tamari, wasabi, and pickled ginger for an authentic touch. Ready in just 40 minutes, this sushi burrito is a versatile, gluten-free snack or main dish that's perfect for lunch on-the-go or dinner with flair. Enjoy the fun of sushi-making with this creative, wholesome twist!
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Recipe Information
Ingredients
- 2 sheets Gluten-free nori sheets
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 0.5 whole Cucumber
- 1 medium Carrot
- 1 whole Avocado
- 4 ounces Cooked shrimp or sashimi-grade fish (optional)
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Tamari sauce (gluten-free soy sauce)
- 1 teaspoon Wasabi (optional)
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and water in a pot. Bring to a boil, then reduce the heat to low and cover. Cook for 15 minutes or until all the water is absorbed.
Once cooked, transfer the rice to a large bowl and let it cool slightly. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the cooked rice. Set the seasoned rice aside.
Julienne or thinly slice the cucumber and carrot. Slice the avocado into thin strips.
Lay a sheet of gluten-free nori on a bamboo sushi mat, shiny side facing down.
Spread half of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange cucumber, carrot, avocado, and your protein of choice (shrimp, fish, or omit for a vegetarian version) horizontally across the center of the rice. Sprinkle with toasted sesame seeds for added flavor.
Use the bamboo mat to tightly roll the nori into a burrito shape, starting from the edge closest to you and rolling away. Press gently but firmly to secure the roll.
Repeat the same steps with the second nori sheet and remaining ingredients.
Slice the sushi burritos in half or enjoy them whole. Serve with tamari sauce for dipping, wasabi for a kick, and pickled ginger on the side.
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3864 mg | 168% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 18.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
