Low Carb Sushi Burrito

Name: Low Carb Sushi Burrito
Yield: Serves 2
Ingredients: 4 oz. (113 g) cooked crabmeat (or cooked shrimp), cleaned and chopped; 4 oz. (113 g) cooked crabmeat (or cooked shrimp), cleaned and chopped; 4 oz. (113 g) sushi-grade raw tuna, salmon, or extra firm tofu, chopped; 4 oz. (113 g) sushi-grade raw tuna, salmon, or extra firm tofu, chopped; Parchment paper; Plastic wrap (optional); 1 tsp. (5 g) mayonnaise; ½ avocado, sliced; ½ English cucumber or 1–2 Persian cucumbers, sliced; ½ English cucumber or 1–2 Persian cucumbers, sliced; 4 oz. (113 g) sushi-grade raw tuna, salmon, or extra firm tofu, chopped; 2 tsps. (10 ml) low sodium soy sauce or coconut aminos; 2 tsps. (10 ml) low sodium soy sauce or coconut aminos; 1 tsp. (5 ml) sesame oil; 1 tbsp. (15 ml) miso dressing, sesame ginger dressing, lemon juice, or spicy mayo (optional); 1 tbsp. (15 ml) miso dressing, sesame ginger dressing, lemon juice, or spicy mayo (optional); ½ tsp. (3 g) prepared wasabi (optional); 1 head iceberg lettuce, with core removed and larger leaves intact; 1 tbsp. (15 ml) miso dressing, sesame ginger dressing, lemon juice, or spicy mayo (optional); 1 tbsp. (15 ml) miso dressing, sesame ginger dressing, lemon juice, or spicy mayo (optional)

Preparation info

Serves
2

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

Parchment paper
Plastic wrap (optional)
4 oz. (113 g) cooked crabmeat (or cooked

Fish course
Sandwich
Dinner
Lunch
Pescatarian

Method

Chop the crabmeat and mix with miso or ginger dressing, lemon juice, or spicy mayo.
In a separate bowl, add tuna, salmon, or tofu, then add sesame oil, soy sauce or coconut aminos, and optional wasabi.
On a clean surface, lay a large sheet of parchment paper. Place 2 to 3 layers of large iceberg lettuce leaves on top to make 2 lettuce wraps. Fill each