Keto Tuna Sushi Burrito Recipe

Lunch
4.5/5
(1415 reviews)
Keto Tuna Sushi Burrito
Zylo Recipes

Description

Imagine a fusion where the delicate art of sushi meets the satisfying heft of a burrito. This delightful creation takes all the beloved components of sushi and wraps them into a convenient, hand-held package. Tender, vinegared rice, the cornerstone of any great sushi, forms the base.

Layered upon this are your choice of fillings: perhaps succulent slices of the freshest tuna, creamy avocado, crisp cucumber batons, or the subtle sweetness of cooked shrimp. The possibilities are truly endless, allowing you to tailor each burrito to your exact cravings. Instead of the traditional seaweed paper, we use a sheet of nori, offering a more substantial and flavorful wrap.

To add a refreshing crispness and visual appeal, a large leaf of green lettuce serves as the final layer, mimicking the tortilla of a conventional burrito. The combination of textures is extraordinary: the soft rice, the yielding fillings, the slightly chewy nori, and the cool, crisp lettuce all contribute to a uniquely satisfying mouthfeel. Each bite offers a burst of umami, the savory essence that defines sushi, balanced by the freshness of the vegetables and the richness of the chosen proteins.

For serving, a simple slice down the middle reveals the vibrant cross-section of ingredients, a feast for the eyes as well as the palate. Complement your sushi burrito with classic sushi accompaniments. A splash of soy sauce provides a salty depth, while a dab of ginger cleanses the palate between bites, preparing you for the next wave of flavor.

Sprinkle sesame seeds for a nutty aroma and a subtle textural contrast. For an added kick, consider a spicy mayo, its creamy heat perfectly complementing the cool, fresh ingredients within the burrito. This sushi burrito is not just a meal; it's an experience, a playful twist on a classic that is both fun to make and a joy to eat.

Preparation Time

Prep Time
2 h 10 min
Cook Time
5 min
Total Time
2 h 15 min

Nutrition Information

Per 1 burrito serving
C
Calories
550 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 8 g
Unsaturated Fats 28 g

Cholestrol 70 mg
Sodium 600 mg
Potassium 400 mg
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Ingredients

    1.
    Tuna, Raw
    Tuna, Raw
    4 ounce
    2.
    Soy Sauce
    Soy Sauce
    1-½ teaspoon
    3.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ¼ teaspoon
    4.
    Sesame Seeds
    Sesame Seeds
    ¼ teaspoon, whole pieces
    5.
    Cauliflower Rice
    Cauliflower Rice
    4 ounce
    6.
    Rice Vinegar
    Rice Vinegar
    ½ teaspoon
    7.
    Ginger, Ground
    Ginger, Ground
    ¼ teaspoon
    8.
    Salt
    Salt
    ⅛ teaspoon
    9.
    Lettuce, Green Leaf
    Lettuce, Green Leaf
    3 outerleaf
    10.
    Laver (nori), Dried
    Laver (nori), Dried
    1 sheet
    11.
    Mayo
    Mayo
    1 tablespoon
    12.
    Hot Chili Sauce (Sriracha)
    Hot Chili Sauce (Sriracha)
    ½ teaspoon
    13.
    Avocado
    Avocado
    1 ounce

Instructions

    1.
    Either a couple hours or the night before you want to make this recipe, dice a raw tuna steak. Combine the diced pieces with the soy sauce, lime juice, and sesame seeds in a small ziploc bag. Spread the tuna around in the bag to soak up the marinade and set the sealed bag in a refrigerator for a minimum of 2 hours or for as long as overnight for the next day.
    2.
    When you re ready to make your sushi burrito, make your cauliflower rice. Cook the rice in a small pan over medium-high heat with the rice vinegar, ginger, and salt until the rice is lightly charred in a golden brown color. Set the rice aside to cool.
    3.
    On a clean, flat surface, arrange 3 large outer leaves of green leaf lettuce. Cut away any thick, hard cores on the leaves. Make sure the 3 leaves are overlapping the one before it about halfway.
    4.
    Lay a full sheet of nori roasted seaweed over the center of the leaves. Then, stir together your mayo and sriracha and spread the mixture over the nori sheet.
    5.
    Carefully spread your cooled cauliflower rice over the mayo spread, pressing the rice into place. On one far side of your nori sheet, arrange thinly sliced avocado and your marinated tuna from step 1, as pictured.
    6.
    Roll your sushi burrito by beginning at the end with all the filling. Tuck any green leaf sticking out over the sushi filling and gently roll up the burrito. Do not fold in the short ends of the burrito, so you can see the filling on either side once the burrito is rolled. Enjoy!