While many of us look forward to the EX/CNE, it also signifies that the end of Summer is near. I’ve made a point to go for the past 3 years, though I must admit, I’m not entirely motivated by the bacon stuffed cheeseburgers dipped in ice-cream and topped with crickets. You feel me? I was, however, impressed by one thing this year, that I didn’t get around to trying, but the sight of it alone had me sallivating.
The Sushi Burrito.
Yes, I understand it’s simply just your traditional sushi wrapped up like a burrito, but isn’t food just that much better with a butt load of marketing gimmicks behind it? (Slight joke with a lot of truth). I was even more excited about this after having had a “Sushi Burger” when I was in Melbourne, Australia 3 years ago. Again, it was still your traditional sushi, just in burger form, using 2 rice patties as the bun and wrapping it in a sheet of nori (seaweed), but good golly, it got me!
Admittedly, I love sushi. But I could forego the mayonnaise based spicy sauces, white rice and tempura in the name of health. There’s also the debate on the source of fish and how it was raised, be it wild (preferred) or farmed. I don’t want to put the idea of parasites in your head (whoops, too late – just did), but after learning it’s possible link to tapeworms and the number of other un-cute health risks associated with it, I’ve drastically reduced my sushi intake.
Like all things, I believe we should enjoy things in moderation, providing we are aware and conscious of where the boundaries lie between “moderation” and “over-indulgence”. However, in the event that a specific food doesn’t abide by my standards of health (as I typically aim to eat gluten, dairy, refined-sugar free and as whole foods-based as possible), I opt for making my own healthified version! My general rule of eating is to get the most nutrient-density for my buck. So am I going to reach for organic unroasted nori that’s going to give me a healthy dose of iodine and support my thyroid function instead of not-so-beneficial roasted nori? Heck yes!
And so, I went on to scoop up a bunch of fresh ingredients and whipped up a homemade Sushi Burrito (made with love!) in the comfort of my home. The best part? You can enjoy this longer than just 2 weeks at the end of Summer! Not only that, but you can include all of the nutrient-dense produce you want – think red pepper, red cabbage or shredded apple. Get rollin’, friends!
Vegetarian Sushi Burrito
- 1 sheet of non-roasted nori (I used SeaSnax)
- 1 romaine lettuce leaf
- 1/4 cup gluten-free brown rice, cooked
- 1/2 avocado, sliced
- 1/2 carrot, julienned
- 1/4 cucumber, julienned
- 1 radicchio leaf, sliced
- 1 tsp filtered water
- 3 tbsp tamari (for dipping)
- Bring 1 cup of water to a boil. Once boiled, add rice. Cook until all water is absorbed.
- Set aside to cool (may need to set aside in fridge to cool for 3-4 hours).
- Using a bamboo sushi mat, lay sheet of nori down and cover 1/3 of the sheet closest to you with a 1/2 inch layer of brown rice.
- Lay down large romaine lettuce and radicchio leaf, followed by the carrots, cucumber and avocado.
- Start by wrapping the bamboo mat over the sushi, keeping the roll as tight and cylindrical as possible. Continue to roll the sushi burirto while pressing down on the bamboo mat towards you to keep it tight.
- Once you’re near the end of the sheet of nori, dab the end of it with water and roll the sushi burrito on to it for 10 seconds until it sticks.
- Remove the bamboo mat and transfer to a plate or wrap in a parchment paper cone.
- Serve alongside tamari, or dip of your choice.
What was the yummiest thing you ate this Summer?