How to Make Spicy Shrimp “Sushi” Burritos

How to Make Spicy Shrimp “Sushi” Burritos

I’m partnering with Flatout Bread to show you how to make burritos that taste like spicy shrimp rolls without all the work! Want to find me on social media? Instagram: Facebook:
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INGREDIENTS:
For the rice:
1 3/4 Cups Water
1 1/2 Cups Sushi rice
1/4 Cup Unseasoned rice vinegar (GF if needed)
1 Tbsp Monkfruit (organic, raw cane sugar works too)
1 tsp Sea salt
For the sauce::
1 Cup Raw cashews, soaked in water overnight
1/4 Cup Reduced-sodium soy sauce
2 1/2 Tbsp Sriracha (or to taste)
Pinch of salt, optional
For the wraps:
8 Gluten Free or Light Flatout Flatbreads
8 tsp Toasted sesame seeds
8 Sheets of Nori (seaweed)
1 Cucumber, seeded, halved and thinly sliced *
2 Avocados, thinly sliced
8 Ounces Cooked small shrimp, peeled and deveined (weighed after removing the tail)

DIRECTIONS:
Combine the water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. Once cooked, transfer to a large plastic bowl using a wooden spoon and let cool to room temperature – do NOT place it into the refrigerator to cool.
While the rice cooks, combine the vinegar and monkfruit in a small pot on medium heat and boil until the monkfruit is dissolved. Pour into the cooled rice, along with the salt.
Use a wooden spoon and mix the rice together, using a cutting motion, until the liquid is absorbed by the rice. Set aside.
Drain the water from the cashews and place into a SMALL food processor (mine is 3 cups.)** Add in the soy sauce and sriracha. Use the “chop” setting for 2 minutes. Then, turn to “puree” for a good 5 or 6 minutes, until smooth and creamy. You’ll need to stop and scrape down the sides every so often. Taste and add a pinch of salt if desired (I like it in there!)
To assemble:
Spread a lightly heaping 2 Tbsp of the cream onto a flatbread, covering it completely and sprinkle with 1 tsp of sesame seeds. Slice a little bit off the end of a sheet of Nori, so that it fits onto the flatbread, and stick it to the cream.
With the long end facing toward you, spoon a 1/2 cup of the rice onto the edge and press it out, leaving 1 inch at each side. I find it’s easiest to press the rice out with slightly damp fingers.
Lay 1/8 of the slices of cucumber onto the wrap, followed by 1/4 of sliced avocado. Finally, lay 1 oz of shrimp in a row.
Tightly fold in the sides of the wrap and then tightly roll it all together, making sure to really hold the fillings in. Repeat with remaining wraps.
DEVOUR. ***

NOTES
*Make sure to slice out the seeds, as they make your wraps soggy.

**I tried this in a large food processor, and Blendtec, and it never got smooth, so go small.

***The flatbread does get softer as these wraps sit (they still taste amazing!) so it’s best to only refrigerate for 2-3 days.

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