Just wanted to let you know that this tasty lunch recipe is sponsored by my friends over at Flatout!
This spicy shrimp sushi burrito recipe is a quick and easy, healthy lunch that is gluten and dairy free and so much easier than making homemade sushi!
For when you’re craving sushi or an ahi tuna poke bowl but don’t have ELEVENTY BILLION years to make it.
Also, for when you’re craving sushi, but sweat-pants-messy-hair-you is a REAL, CURRENT thing and you don’t want to leave the house to go purchase aforementioned bites of chewy rice & delicious seafood.
THIS IS US.
Liiiiike, every. SINGLE. DAY.
Or, at least it’s me. Considering we generally feel the same way about all things good food, and share a hatred of real pants, I know that you’re pickin’ up what I am putting down.
Sushi wraps. 100% totally addicted to including these in my daily munchy-lunchy session (AKA: lunch.) They’re packed with CHEWY, seasoned rice, juicy, tender shrimp, CREAMY avocado, fresh bursts of cucumber and that CRISPY CRUNCH of toasty sesame seeds and nori. <– What people who have had bad experiences with seaweed wrapping around their feet while swimming, and thinking they are going to die, call seaweed to avoid not fun memories resurfacing while they EAT.
Also: I am that person.[clickToTweet tweet=”Get your sushi fix with this #healthy & #glutenfree Spicy Shrimp Sushi Burrito! @FlatoutBread” quote=”Get your sushi fix with this #healthy & #glutenfree Spicy Shrimp Sushi Burrito! @FlatoutBread” theme=”style2″]
Gonna let you on a little part of my life that I am not proud of: I am a sushi SNOB.
I grew up in Vancouver, Canada. It literally has the BEST sushi anywhere, no lies. Even my Japanese friends say the sushi there is BETTER THAN IN JAPAN. SRSLY. It’s THAT GOOD.
So, sushi now has BIG SHOES to fill for me. And, to be honest, it usually MISSES THE BOAT (pun intended. Laugh with me.)
Which is why I tried to make it myself, like when we ate healthy California roll sushi bites. Then I realized “WHO HAS TIME FOR THAT?!”
So, the sushi wrap is basically the answer to all sushi snobbery in the sense that you can make it yourself, with ALL the fixin’s you desire, but using a Flatout Wrap makes it the ULTIMATE of easy.
No trying to roll creepy seaweed, having it break apart all over you. No not knowing how much rice to use and having rolls the size of your face that will NEVER FIT IN YOUR MOUTH.
Causing you to try to bite one in half. <— We’ve all been there and have had rice and slimy fish fall ALL OVER US.
Fun fact: I learned that lesson on my very FIRST DATE OF LIFE EVER. We actually dated for 3 years after which was VRY VRY surprising.
Anyway. Avoid sushi mishaps and roll your wrap in a Flatout Wrap to save both your pride and make your taste buds really excited about EATING.
So, this cashew cream sauce my internet friends? It’s GOOD.
It’s swirled together with the salty notes of soy sauce that every good sushi experience must have, as well as a hefty dose of Sriracha for the most-necessary “spicy” situation. Since cashews are full of (GOOD! Healthy!) fats, it also mimics that rich and creamy mayo that you love-but-don’t-want-to.
Slather it THICK on your Flatout because it’s GOOD-4-U YO.
Sushi wraps are the latest and greatest trend that you’re gonna love, and they’ll love you right on BACK.
For the rice:
For the sauce::
For the wraps:
- 8 Gluten Free or Light Flatout Flatbreads
- 8 tsp Toasted sesame seeds
- 8 Sheets of Nori (seaweed)
- 1 Cucumber, seeded, halved and thinly sliced *
- 2 Avocados, thinly sliced
- 8 Ounces Cooked small shrimp, peeled and deveined (weighed after removing the tail)
- Combine the water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. Once cooked, transfer to a large plastic bowl using a wooden spoon and let cool to room temperature - do NOT place it into the refrigerator to cool.
- While the rice cooks, combine the vinegar and monkfruit in a small pot on medium heat and boil until the monkfruit is dissolved. Pour into the cooled rice, along with the salt.
- Use a wooden spoon and mix the rice together, using a cutting motion, until the liquid is absorbed by the rice. Set aside.
- Drain the water from the cashews and place into a SMALL food processor (mine is 3 cups.)** Add in the soy sauce and sriracha. Use the "chop" setting for 2 minutes. Then, turn to "puree" for a good 5 or 6 minutes, until smooth and creamy. You'll need to stop and scrape down the sides every so often. Taste and add a pinch of salt if desired (I like it in there!)
- Spread a lightly heaping 2 Tbsp of the cream onto a flatbread, covering it completely and sprinkle with 1 tsp of sesame seeds. Slice a little bit off the end of a sheet of Nori, so that it fits onto the flatbread, and stick it to the cream.
- With the long end facing toward you, spoon a 1/2 cup of the rice onto the edge and press it out, leaving 1 inch at each side. I find it's easiest to press the rice out with slightly damp fingers.
- Lay 1/8 of the slices of cucumber onto the wrap, followed by 1/4 of sliced avocado. Finally, lay 1 oz of shrimp in a row.
- Tightly fold in the sides of the wrap and then tightly roll it all together, making sure to really hold the fillings in. Repeat with remaining wraps.
- DEVOUR. ***
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
THIS POST IS SPONSORED BY MY FRIENDS AT FLATOUT. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 11 POINTS+: 11. OLD POINTS: 9
(per 1 wrap, based off Light Flatout. Will change very slightly for Gluten Free)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!