Keto Tuna Sushi Burrito
The sushi burrito trend may have come and gone, but it turns out this sushi-lover’s dream is totally keto! You can turn any of your favorite sushi rolls into a filling burrito lunch, wrapped in a sheet of nori and green leaf lettuce “tortilla”. Cut your finished sushi burrito in half and enjoy with your other favorite sushi toppings like soy sauce, spicy mayo, ginger, sesame seeds, or a keto dipping sauce.
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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!
Ingredients
- Tuna, Raw
4 ounce
- Soy Sauce
1-½ teaspoon
- Lime Juice, Fresh
¼ teaspoon
- Sesame Seeds
¼ teaspoon, whole pieces
- Cauliflower Rice
4 ounce
- Rice Vinegar
½ teaspoon
- Ginger, Ground
¼ teaspoon
- Salt
⅛ teaspoon
- Lettuce, Green Leaf
3 outerleaf
- Laver (nori), Dried
1 sheet
- Mayo
1 tablespoon
- Hot Chili Sauce (Sriracha)
½ teaspoon
- Avocado
1 ounce