Low Sodium Sushi Burrito

Say hello to an exciting fusion of Japanese cuisine and handheld convenience with this Low Sodium Sushi Burrito recipe! Packed with vibrant, nutrient-rich ingredients like creamy avocado, crisp cucumber, julienned carrots, and succulent shrimp, this dish offers all the flavors of traditional sushi in a portable, burrito-style roll. Made with seasoned sushi rice and wrapped in nutrient-dense nori, this recipe keeps sodium levels in check by using unsalted shrimp and low sodium soy sauce or tamari for dipping. Perfect for lunch on the go or a fun, healthy dinner option, this sushi burrito is as easy to assemble as it is to devour. Whether you're sticking to a low-sodium diet or just looking for a fresh, wholesome meal, this recipe delivers bold flavors and satisfying textures in every bite.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Honey or maple syrup
• 2 Nori sheets
• 6 Cooked and peeled shrimp (low sodium or unsalted)
• 1 medium Carrot, julienned
• 0.5 Cucumber, julienned
• 0.5 Avocado, sliced
• 0.5 Red bell pepper, julienned
• 0.5 cup Baby spinach leaves
• 2 tablespoons Low sodium soy sauce or tamari (optional for dipping)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

Add the rinsed sushi rice and 1.25 cups of water to a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook for 18-20 minutes, or until the water is fully absorbed.

Step 3

While the rice is cooking, prepare the sushi vinegar mixture by combining the rice vinegar and honey (or maple syrup) in a small bowl. Set aside.

Step 4

Once the rice is done, transfer it to a large, non-metallic bowl and gently fold in the sushi vinegar mixture using a wooden spoon or spatula. Allow the rice to cool to room temperature.

Step 5

Lay a sheet of nori shiny-side down on a bamboo sushi mat or a piece of parchment paper. Spread half of the cooled sushi rice evenly on the nori, leaving a 1-inch border at the top for sealing.

Step 6

Layer the spinach leaves, julienned carrot, cucumber, bell pepper, avocado slices, and shrimp horizontally across the center of the rice.

Step 7

Using the bamboo mat or parchment paper, carefully roll the sushi burrito from the bottom edge up, tightly wrapping all the ingredients together. Use a bit of water to seal the edge of the nori.

Step 8

Repeat with the second nori sheet and the remaining ingredients.

Step 9

Use a sharp knife to slice the burritos in half, or enjoy them whole as a handheld meal. Serve with low sodium soy sauce or tamari for dipping if desired.

Nutrition Facts

Serving size	(1317.8g)

Amount per serving	% Daily Value*
Calories	1011.2

Total Fat 13.9g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 0g
Cholesterol 996.0mg	0%
Sodium 1688.7mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 11.8g
Protein 134.0g	0%

Vitamin D 912.0IU	0%
Calcium 283.7mg	0%
Iron 5.9mg	0%
Potassium 2382.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.3%

Protein: 52.6%

Carbs: 35.1%