Low Sodium Sushi Burrito
Satisfy your sushi cravings with this vibrant and wholesome Low Sodium Sushi Burrito, a healthier twist on a Japanese-inspired favorite! Perfectly seasoned sushi rice serves as the foundation for this nutrient-packed creation, rolled tightly in nori sheets and filled with fresh, crisp vegetables like julienned carrots, cucumber, and bell peppers, along with creamy avocado and tender, low-sodium shrimp. This recipe offers all the iconic sushi flavors with a fraction of the sodium, making it an excellent choice for those monitoring their salt intake. Quick and easy to prepare in just 40 minutes, this handheld meal is perfect for lunch on-the-go or a fun dinner alternative. Pair it with a side of low-sodium soy sauce or tamari for dipping to elevate the flavor without compromising wellness. Ideal for sushi lovers seeking a low-sodium, nutrient-rich, and visually stunning meal!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Honey or maple syrup
- 2 Nori sheets
- 6 Cooked and peeled shrimp (low sodium or unsalted)
- 1 medium Carrot, julienned
- 0.5 Cucumber, julienned
- 0.5 Avocado, sliced
- 0.5 Red bell pepper, julienned
- 0.5 cup Baby spinach leaves
- 2 tablespoons Low sodium soy sauce or tamari (optional for dipping)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Add the rinsed sushi rice and 1.25 cups of water to a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook for 18-20 minutes, or until the water is fully absorbed.
While the rice is cooking, prepare the sushi vinegar mixture by combining the rice vinegar and honey (or maple syrup) in a small bowl. Set aside.
Once the rice is done, transfer it to a large, non-metallic bowl and gently fold in the sushi vinegar mixture using a wooden spoon or spatula. Allow the rice to cool to room temperature.
Lay a sheet of nori shiny-side down on a bamboo sushi mat or a piece of parchment paper. Spread half of the cooled sushi rice evenly on the nori, leaving a 1-inch border at the top for sealing.
Layer the spinach leaves, julienned carrot, cucumber, bell pepper, avocado slices, and shrimp horizontally across the center of the rice.
Using the bamboo mat or parchment paper, carefully roll the sushi burrito from the bottom edge up, tightly wrapping all the ingredients together. Use a bit of water to seal the edge of the nori.
Repeat with the second nori sheet and the remaining ingredients.
Use a sharp knife to slice the burritos in half, or enjoy them whole as a handheld meal. Serve with low sodium soy sauce or tamari for dipping if desired.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 1689 mg | 73% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 11.8 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 284 mg | 22% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2382 mg | 51% | |
*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.
