Description
For a packed lunch or quick dinner, roll up these brown rice sushi wraps filled with leftover chicken, seafood, or tofu and a serving of veggies.
Ingredients
Rice:
- 1 cup uncooked brown rice (or about 2 cups already steamed rice)
- 1/2 teaspoon Himalayan pink sea salt
- 2 tablespoons sushi seasoning (*see note)
- OR
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
Filling:
- 8 ounces cooked meat (for vegan you can replace with tofu or tempeh **see note)
- 1 large carrot (julienned)
- 1 red bell pepper (seeded and thinly sliced)
- 1 medium zucchini (julienned ***see notes)
- 1 medium (ripe avocado, pitted and sliced)
Sushi:
- 8 sheets roasted nori (sushi seaweed)
- black sesame seeds
- soy sauce for serving
Instructions
Rice:
- Cook the rice according to package instructions until al dente. (If using cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi burritos.(Cold rice is the best to work with.)
Filling:
- Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Sprinkle with sesame seeds as desired and layer your veggies and meat to form a line from side to side.
- Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Wrap the roll in plastic wrap or parchment paper and allow it to set for about 10 minutes.
- Serve with soy sauce and any of your favorite sushi condiments.
Notes
*The sushi seasoning is a great addition if you’d like a completely traditional sushi flavor but it’s not necessary. (I usually skip it actually) Same for the sugar and vinegar.
**You can use any type of meat you’d prefer such as smoked salmon, or even leftover rotisserie chicken. I’ve tried a few but the pictured recipe was roasted turkey breast.
***I used bell peppers, zucchini, and carrots but there are many different veggies that you could use to replace them, like cucumbers or microgreens.
For one burrito (only salt + vinegar in rice) with 1/2 cup rice and roasted turkey breast it’s approx: Kcal:300 Protein:21g Carbs:38g Fat:8g
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: lunch, Main