Keto Sushi Burrito
Experience a fresh twist on low-carb dining with this Keto Sushi Burrito recipe, perfect for sushi lovers seeking a keto-friendly alternative! This innovative dish swaps traditional rice for creamy cauliflower rice, seasoned with rice vinegar and cream cheese for a true sushi-inspired flavor. Wrapped in a large nori sheet, it's packed with crisp cucumber, creamy avocado, smoky salmon or succulent shrimp, and a drizzle of soy sauce or coconut aminos. Garnished with sesame seeds and a spicy kick from sriracha or keto mayo, this handheld delight is as satisfying as it is healthy. Ready in just 25 minutes, it's a quick, gluten-free, and nutrient-packed meal perfect for lunch or dinner. Whether you're following a keto lifestyle or simply looking to indulge guilt-free, this customizable Keto Sushi Burrito is a must-try!
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 tablespoon Rice vinegar
- 2 tablespoons Cream cheese
- 2 large Nori sheets
- 0.5 medium Cucumber
- 1 large Avocado
- 4 ounces Smoked salmon or cooked shrimp
- 1 tablespoon Soy sauce or coconut aminos
- 1 teaspoon Sesame seeds
- 1 tablespoon Sriracha or keto-friendly spicy mayo
- 2 large Lettuce leaves
Instructions
Start by preparing the cauliflower rice: heat a non-stick skillet over medium heat and lightly sauté the cauliflower rice for 3-5 minutes until tender. Remove from heat.
Stir in the rice vinegar and cream cheese into the warm cauliflower rice. Mix until the cream cheese is evenly melted and the mixture resembles sushi rice. Let it cool completely.
While the cauliflower rice cools, slice the cucumber into thin strips and cut the avocado into slices.
Lay out a sheet of nori on a bamboo sushi mat or a piece of parchment paper, shiny side down.
Spread half of the cooled cauliflower rice mixture evenly over the nori sheet, leaving about 1 inch of space at the top edge to seal the roll.
Layer your fillings: place lettuce leaves, cucumber strips, avocado slices, and your choice of smoked salmon or cooked shrimp horizontally across the center of the rice.
Drizzle the fillings with soy sauce (or coconut aminos) and, if desired, add sriracha or keto-friendly spicy mayo for extra flavor.
Using the sushi mat or parchment paper, carefully roll the nori sheet tightly from the bottom edge upward. Wet the top edge with a little water to seal the roll.
Using a sharp knife, slice the roll in half or enjoy as a whole burrito.
Repeat the process with the second nori sheet and remaining ingredients.
Sprinkle sesame seeds over the top for garnish before serving. Enjoy your Keto Sushi Burrito fresh!
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 2132 mg | 93% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 12.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2425 mg | 52% | |
*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.
