Keto Spicy Tuna Sushi Burrito
Searching for a way to satisfy your sushi roll craving without compromising your keto or low-carb diet? Surprisingly, you don’t have to settle for a simple plate of sashimi, a plain poke bowl or a seaweed salad topped with raw fish to stay within your macros.
While many fast-casual restaurants offer “healthier” versions of this Japanese specialty, going with a takeout option isn’t necessarily the best idea. After all, you don’t necessarily know all the ingredients that go into the menu items listed.
However, by creating your own sushi burrito right at home, you can still enjoy the classic flavors of a spicy tuna roll (or salmon, if you’re concerned about mercury levels) without having to worry about going overboard on carbohydrates. By swapping out traditional sushi rice for the cauliflower-based alternative, this recipe keeps the net carb count at only 5 grams per serving. Plus, fresh veggies provide fiber, micronutrients and a crispy textural element that take this sushirrito to the next level.
Don’t worry about your taste buds not getting enough action, either. Fresh tuna coated in a homemade version spicy mayo (thanks, mayo and sriracha!) will make your mouth water with each and every bite. If you want to kick the heat factor up a notch, you can even add a few sliced jalapenos before you get rolling.
By the time you’re finished in the kitchen, you’ll be left with a restaurant-worthy, keto-friendly sushi burrito that puts a unique twist on Japanese cuisine.
Keto Spicy Tuna Sushi Burrito
https://www.bulletproof.com/recipes/keto-sushi-burrito/
Ingredients
- ½ cup raw tuna (cubed; sub salmon if concerned about mercury)
- ¾ cup cauliflower rice (cooked and chilled down to room temperature)
- 1 tsp Bulletproof Brain Octane C8 MCT Oil
- ¼ avocado
- 1 cucumber (julienned/thinly sliced)
- 2 tsp green onions
- 1 tsp sesame seeds
- 1 tbsp Bulletproof-friendly mayonnaise
- 1 tsp sriracha
- 1 nori (seaweed) sheets
Instructions
- Cook and then cool cauliflower rice in a bowl. Mix with MCT Oil.
- Slice avocado and cucumber. Chop scallions and set aside.
- Slice raw tuna into even-sized cubes.
- Mix cubed tuna with mayo and sriracha in a small bowl until evenly coated.
- Place sheet or nori on sushi mat.
- Spread cauliflower rice thoroughly on nori, leaving a small empty spot at the top.
- Add the filling (tuna mixture, avocado and cucumber) in small lines toward the middle of the nori. Top with green onions and sprinkle with sesame seeds.
- Moisten top of nori sheet with a bit of water before you roll your burrito.
- Slice in half and enjoy the fresh, vibrant flavors of this keto-friendly sushi burrito!
Nutritional Information
- Calories: 438
- Fat: 30 g
- Protein: 32 g
- Fiber: 6 g
- Sugar: 4 g
- Carbohydrates: 12 g
- Net Carbs: 6 g
- Sodium: 283 mg
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