The Blog is BACK! And the first post up is my infamous Sushi Burrito. Here’s why I love making this.
- It is the ULTIMATE meal to share with a partner and suitable for people with different appetites. For instance, I often make mine with cauliflower rice to be lower carb, and I make Ben’s with sushi rice.
- It looks complex, but it is so easy to make. Instead of adding your components to a plate or bowl, you simply serve on sushi sheets.
- It is sooo customizable. Leave out what you don’t want, and add what you DO want.
Anyway, here is how its done. I hope you enjoy!!
What You’ll Need:
Seaweed Sheets (I use Seasnax)
Sushi Rice/Cauliflower Rice
Optional- dress your salmon in a nice creamy sesame dressing, or dip your burrito into a gluten-free soy sauce.
Boil 1 cup of sushi rice in 1.5 cup water.
Cook your fish for 12.5 mins at 400 Degrees F.
Slice 1/2 Avocado.
Top with seaweed!
Add all to your seaweed sheet (i do two sheets on the bottom, and add one more over the top to help shape the burrito.)
If you like spices, sauces, etc- go for it! I honestly love the flavor keeping it pretty pure.