Soy-Free Sushi Burrito

Elevate your lunch game with this vibrant and satisfying Soy-Free Sushi Burrito! Packed with perfectly seasoned sushi rice, crisp julienned veggies, creamy avocado, and your choice of tender shrimp or protein-rich tofu, this portable twist on classic sushi is a feast for the senses. The recipe features coconut aminos, a soy-free alternative to traditional soy sauce, paired with a zesty lime juice and sesame oil dressing for a flavorful, allergen-friendly dipping sauce. Wrapped in nutrient-rich nori sheets, this quick and easy burrito comes together in just 50 minutes, making it an ideal option for busy weeknights or a creative meal prep idea. Perfect for sushi lovers and anyone seeking healthy, soy-free dining options, this recipe delivers bold flavors and wholesome ingredients in every bite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 2 large Nori sheets
• 0.5 cup Cucumber, julienned
• 0.5 cup Carrot, julienned
• 1 medium Avocado, sliced
• 0.5 cup Cooked shrimp or tofu (optional)
• 0.5 cup Spinach leaves
• 3 tablespoons Coconut aminos (soy-free soy sauce alternative)
• 1 tablespoon Lime juice
• 1 teaspoon Sesame oil

Directions

Step 1

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15-17 minutes, until the water is absorbed.

Step 3

Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.

Step 4

In a small bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave or on the stovetop just until the sugar and salt dissolve. Gently fold this vinegar mixture into the cooked rice and let it cool to room temperature.

Step 5

While the rice cools, prepare the vegetables by julienning the cucumber and carrot, slicing the avocado, and washing the spinach leaves.

Step 6

If using cooked shrimp or tofu, prepare it by slicing into bite-sized pieces.

Step 7

In a small bowl, whisk together the coconut aminos, lime juice, and sesame oil to make a soy-free dressing. Set aside.

Step 8

Lay one nori sheet shiny side down on a sushi mat or a sheet of parchment paper. Spread half of the cooled sushi rice evenly onto the nori, leaving about a 1-inch border at the top edge to seal.

Step 9

Layer spinach leaves, cucumber, carrot, avocado, and your choice of shrimp or tofu (if using) down the center of the rice.

Step 10

Drizzle a small amount of the soy-free dressing onto the ingredients, taking care not to overdo it to prevent sogginess.

Step 11

Using the sushi mat or parchment paper, carefully roll the nori tightly from the bottom edge, tucking in the filling as you go. Wet the border of the nori with a little water to seal the roll.

Step 12

Repeat the process with the second nori sheet and the remaining ingredients.

Step 13

Slice the sushi burritos in half with a sharp knife and serve immediately with the remaining soy-free dressing for dipping.

Nutrition Facts

Serving size	(1130.1g)

Amount per serving	% Daily Value*
Calories	909.5

Total Fat 38.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 230.6mg	0%
Sodium 2305.1mg	0%
Total Carbohydrate 106.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 21.0g
Protein 40.0g	0%

Vitamin D 211.1IU	0%
Calcium 171.0mg	0%
Iron 3.8mg	0%
Potassium 1811.8mg	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: 37.1%

Protein: 17.2%

Carbs: 45.8%