Soy-Free Sushi Burrito
Satisfy your sushi cravings with this vibrant and healthy Soy-Free Sushi Burrito, a fun twist on traditional sushi rolls! This recipe swaps soy sauce for coconut aminos, a flavorful, allergen-friendly alternative, making it perfect for those with dietary restrictions. Packed with fluffy seasoned sushi rice, crisp julienned cucumber and carrot, creamy avocado, and fresh spinach, you can customize it with your protein of choice, like succulent shrimp or tofu, for a personal touch. The sweet and tangy soy-free dressing made with lime juice and sesame oil ties all the flavors together beautifully. Quick to prepare and easy to roll, this sushi burrito is an ideal lunch or dinner option that’s as nutritious as it is delicious. Whether you're avoiding soy or simply looking to try a creative meal, this sushi burrito delivers a satisfying, portable solution packed with bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 large Nori sheets
- 0.5 cup Cucumber, julienned
- 0.5 cup Carrot, julienned
- 1 medium Avocado, sliced
- 0.5 cup Cooked shrimp or tofu (optional)
- 0.5 cup Spinach leaves
- 3 tablespoons Coconut aminos (soy-free soy sauce alternative)
- 1 tablespoon Lime juice
- 1 teaspoon Sesame oil
Instructions
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15-17 minutes, until the water is absorbed.
Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.
In a small bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave or on the stovetop just until the sugar and salt dissolve. Gently fold this vinegar mixture into the cooked rice and let it cool to room temperature.
While the rice cools, prepare the vegetables by julienning the cucumber and carrot, slicing the avocado, and washing the spinach leaves.
If using cooked shrimp or tofu, prepare it by slicing into bite-sized pieces.
In a small bowl, whisk together the coconut aminos, lime juice, and sesame oil to make a soy-free dressing. Set aside.
Lay one nori sheet shiny side down on a sushi mat or a sheet of parchment paper. Spread half of the cooled sushi rice evenly onto the nori, leaving about a 1-inch border at the top edge to seal.
Layer spinach leaves, cucumber, carrot, avocado, and your choice of shrimp or tofu (if using) down the center of the rice.
Drizzle a small amount of the soy-free dressing onto the ingredients, taking care not to overdo it to prevent sogginess.
Using the sushi mat or parchment paper, carefully roll the nori tightly from the bottom edge, tucking in the filling as you go. Wet the border of the nori with a little water to seal the roll.
Repeat the process with the second nori sheet and the remaining ingredients.
Slice the sushi burritos in half with a sharp knife and serve immediately with the remaining soy-free dressing for dipping.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 21.0 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 171 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1812 mg | 39% | |
*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.
