These Sushi Burritos help make sure you get in a lot of vegetables. We suggest using pre-cut veggies to make sure you have no excuses. If you are packing lunch for yourselves or your kids or will be eating on the go, this is a terrific addition to your menu choices. You can add any protein you choose and can use leftover chicken or salmon to make a very satisfying meal.
Servings 2
Prep Time 6 minutes
Cook Time 2 minutes
Ingredients:
1 package Mann's Sesame Sriracha Nourish Bowl
2 nori sheets
3 oz salmon sushi-grade (or tuna or tofu), cut into long, thin pieces or protein of your choice (we suggest leftover chicken or salmon)
1/4 cucumber cut into matchsticks
1/4 avocado cut into matchsticks
Instructions:
1. Open the Mann’s bowl and add the rice and half of the sauce to the veggies. Stir to combine. You can either leave the veggies and rice cold for more crunch, or if you want a softer filling, warm them up for 2 minutes in a pot or pan.
2. Lay a nori sheet down on a sushi rolling mat or on a piece of parchment paper. Top with half of the veggie and rice mixture and smooth into an even layer.
3. About 1 inch from the bottom of your sushi, place half of your fish or protein, cucumber and avocado on top of the veggie layer.
4. Slowly roll up your sushi burrito, making sure to keep it as tight as possible. Repeat steps 2-4 to make the other sushi burrito.
5. Slice your sushi burrito in half. Serve with the other half of the sauce for dipping.
Tip: Wrapping your sushi burrito in parchment paper and then scrunching the end is a great way to hold it together as you eat.
This recipe originally appeared on Christy Brisette's website 80 Twenty Nutrition.
