Craving sushi? This easy and gluten-free Sushi Burrito recipe will satisfy your appetite without having to leave the house!
Course Dinner
Cuisine Asian
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 8Wraps
Calories 428kcal
Author FoodFaithFitness
Ingredients
For the rice:
1 3/4CupsWater
1 1/2CupsSushi rice
1/4CupUnseasoned rice vinegar(GF if needed)
1TbspMonkfruit(organic, raw cane sugar works too)
1tspSea salt
For the sauce::
1CupRaw cashews, soaked in water overnight
1/4CupReduced-sodium soy sauce
2 1/2TbspSriracha(or to taste)
Pinch of salt, optional
For the wraps:
8Gluten Free or Light Flatout Flatbreads
8tspToasted sesame seeds
8Sheetsof Nori (seaweed)
1Cucumber,seeded, halved and thinly sliced *
2Avocados,thinly sliced
8OuncesCooked small shrimp,peeled and deveined (weighed after removing the tail)
Instructions
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!)
To assemble:
Spread a lightly heaping 2 Tbsp of sauce 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. ***
Video
Notes
*Make sure to slice out the seeds, as they make your wraps soggy.**I tried this in a large food processor, and Blendtec, and it never got smooth, so go small.***The flatbread does get softer as these wraps sit (they still taste amazing!) so it's best to only refrigerate for 2-3 days.