Cauliflower Rice Sushi Burritos

These Cauliflower Rice Sushi Burritos are a delightful twist on traditional sushi, combining fresh ingredients with the low-carb benefits of cauliflower rice. Packed with vibrant vegetables, protein, and a savory sauce, these burritos are perfect for a quick lunch or a light dinner. Enjoy the flavors of sushi in a convenient, handheld form!

Course Lunch

Cuisine Japanese Fusion

Keyword cauliflower rice, Healthy Wraps, Keto, Low-Carb, Sushi Burritos

Prep Time 15

Cook Time 10

Total Time 25

Servings burritos

Calories 350kcal

Equipment

Food processor or box grater
Skillet
Sharp knife
Bamboo sushi mat (optional)

Ingredients

For the Cauliflower Rice

1 medium head cauliflower (about 1 lb / 450 g)
1 tablespoon sesame oil (15 ml)
2 tablespoons rice vinegar (30 ml)
1 teaspoon salt (5 g)

For the Filling

1 medium cucumber julienned (about 8 oz / 225 g)
1 medium carrot julienned (about 3 oz / 85 g)
1 whole avocado sliced (about 7 oz / 200 g)
1 cup cooked shrimp peeled and deveined (about 4 oz / 115 g)
2 tablespoons soy sauce or tamari (30 ml)
1 tablespoon sriracha (optional, for heat) (15 ml)
2 sheets nori (seaweed)

Instructions

Remove the leaves and stem from the cauliflower and cut it into quarters. Using a food processor, pulse the cauliflower florets until they resemble rice grains. You may also use a box grater for this step if you don’t have a food processor.
In a skillet over medium heat, add the sesame oil. Once hot, add the cauliflower rice. Sauté for about 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.
Remove from heat and stir in the rice vinegar and salt. Set aside to cool slightly.
While the cauliflower rice cools, julienne the cucumber and carrot. Slice the avocado and set aside.
In a small bowl, mix the cooked shrimp with soy sauce and sriracha (if using) to marinate for about 5 minutes.
Lay one sheet of nori, shiny side down, on a clean surface or bamboo sushi mat. Spread half of the cauliflower rice evenly over the nori, leaving about 1 inch (2.5 cm) at the top edge.
Layer half of the julienned cucumber, carrot, avocado slices, and marinated shrimp on top of the cauliflower rice. Starting from the bottom edge, carefully roll the nori away from you, tucking in the filling as you go. Continue rolling until you reach the top edge. Use a little water to seal the edge of the nori.
Repeat the process for the second burrito.
Using a sharp knife, slice each burrito in half diagonally. Serve immediately or wrap in parchment paper for an on-the-go meal.

Notes

Feel free to customize the fillings with your favorite vegetables or proteins, such as tofu or crab. These burritos are best enjoyed fresh, but you can store leftovers wrapped in the refrigerator for up to 24 hours. Re-roll before serving for the best texture.

Nutrition