Low FODMAP sushi burrito
I have a very delicious new recipe for you. A low FODMAP sushi burrito!
A what? Actually, this is just a sushi roll that you do not cut into small pieces of sushi, but cut in half and eat like a burrito.
I had a sushi burrito for the first time in Brighton a few years ago and I immediately loved it. It was a super easy and healthy quick lunch or light dinner.
We discovered the place that sold these sushi burritos on the first day of our stay and had lunch/dinner there about 3 times. It was that good!
Now it is time to make your own low FODMAP sushi burrito!
How to make your own sushi burrito
You can fill this sushi roll with ingredients of your choice that you like. I chose a classic sushi roll with fresh salmon, avocado, cucumber, and carrot. But you can add anything you like.
In addition, important ingredients are of course nori sheets, sushi rice, and rice vinegar to make the sushi rice.
Make sure you prepare the sushi rice in advance so you can let it cool completely. Making a sushi roll with warm rice does not work very well.
Another useful thing to have is a sushi mat to roll up the sushi burrito.
A sushi mat makes rolling up the sushi roll a lot easier and ensures that you get a nice tight roll.
Let’s make sushi burrito!
Low FODMAP sushi burrito
- Total Time: 50 min
- Servings: 2 1x
- Diet: Gluten Free
Description
A very tasty and healthy lunch. A low FODMAP sushi burrito with salmon, cucumber and avocado.
Ingredients
- 250 g (8.8 oz) sushi rice
- 2.5 tbsp rice vinegar
- A pinch of salt
- 1/2 teaspoon sugar
- A pack of nori sheets
- A cucumber, peeled
- An avocado
- 200 g (7 oz) fresh salmon
- 100 g (3.5 oz) carrot, julienne cut
- A sushi mat
- Cling film
Instructions
- Rinse the sushi rice with cold water and let it drain.
- Cook the sushi rice according to the instructions on the package.
- After the cooking time, remove the pan from the heat and let it steam for 10 minutes with the lid on the pan. Then scoop the rice into a bowl.
- Place the rice vinegar, salt, and sugar in a small bowl and stir until the salt and sugar have dissolved.
- Stir the rice vinegar mixture into the rice and let the rice cool completely.
- Prepare the sushi mat and place a layer of cling film over it
- Place a nori sheet with the rough side up on the mat.
- Cut the cucumber and avocado into strips. I try to cut them in length so that they are the same length as half of the nori sheet. Then I can place two strips lengthwise next to each other to make one sushi roll. I remove the seeds from the cucumber so that the cucumber is less wet.
- Also cut the salmon into strips.
- Wet your hands a little and place the rice on the nori sheet. Cover the entire nori sheet, making sure to leave 1 cm space at the top. Make sure the layer of rice is about 1 cm thick.
- Then place the cucumber strips in the middle of the nori sheet. Place the salmon on top. Then add the avocado strips and some carrot julienne on top. This may be a slightly thicker layer, because we are making a burrito and not a normal sushi roll.
- Attach an extra nori sheet to the nori sheet you just covered. Because this sushi roll is quite thick, one sheet is not enough. You do this by placing the new nori sheet slightly under the other nori sheet. Then they will stick together when rolled up. You can use a whole nori sheet, which will give you a slightly thicker layer of seaweed around your sushi roll, or half a nori sheet.
- Roll up the sushi with the sushi mat.
- The sushi roll should now be wrapped in cling film. Wrap it well in there and let it rest for 10 minutes.
- Cut the sushi burrito in half with a sharp knife and serve. I like to wrap my sushi roll in a piece of baking paper or aluminum foil when eating, to prevent the filling from falling out while eating.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Lunch
- Method: Boiling
- Cuisine: Japanese
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen