Spicy Tuna Sushi Burrito (w/ Cauliflower Rice)
Many of you know, that I have been following a pretty low carb diet that is more ketogenic. So cauliflower is KING in my diet! But after having it steamed, baked, broiled, mashed, . . .it was time to experiment. Sushi and I have a pretty deep love affair, I could literally eat sushi every single day! But since rice is off my menu, . . .I figured why not try cauliflower rice? And what's even easier is Trader Joe's and most markets already sell it riced in the produce department. Umm, . . .no excuses now!
When it comes to the filling, you can pretty much do any kind of "sushi grade" fish. Salmon, Shrimp, Yellowtail, but I chose Spicy Tuna. And for the veggies, cucumbers & avocado because why NOT!
Please note: Sushi Grade Tuna. Typically you can get it at Whole Foods, sometimes even already finely chopped in a Poke' manner in their seafood department.
What You Need:
1 c. Trader Joe's cooked cauliflower rice or 1 medium head of cauliflower, riced in a food processor & steamed & strained
4 ounces sashimi grade tuna, grinned in a food processor
2 tablespoons mayonnaise (optional)
2 teaspoons sriracha
Salt, to taste
1 small cucumber, in thin ribbons, using a food peeler.
1 medium avocado
2-4 sheets nori
Pickled ginger (optional)
Coconut aminos (you can use soy sauce or tamari if you aren't Paleo) (optional)
Prepare cauliflower rice. Set aside to cool.
Mince the tuna and mix with mayonnaise, sriracha, and salt, to taste.
Thinly slice cucumber into long strips.
Slice avocado into slices.
Place a piece of nori onto your mat or towel and cover with the "rice" leaving a 1 inch gap at the end farthest from you.
Layer your toppings onto the end closest to you.
Using the mat or towel start to roll the sushi away from you.
Once rolled slice into half and serve with coconut aminos, pickled ginger, and wasabi.
Adapted by Recipe from Wicked Spatula