Sushi Burrito Loaded with Fresh Veggies – Gluten-Free, Dairy-Free and Low Calorie! – 80 Twenty Nutrition

Sushi Burrito Loaded with Fresh Veggies – Gluten-Free, Dairy-Free and Low Calorie!

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Have you ever loaded up your fridge with fresh vegetables with the best of intentions, only to find them uneaten and sad by the end of the week? I’m embarrassed to say how often this happens to me!

I do a big healthy grocery shop on the the weekends and then during the week, things get so hectic that I can’t find the time to wash and chop up my vegetables. Not a great healthy eating strategy, is it? Here’s how I deal with that on busy days… plus a super yum recipe for my Sushi Burrito Loaded with Fresh Veggies!

Sushi Burrito Loaded with Fresh Veggies - Gluten-Free, Dairy-Free and Low Calorie - recipe by media registered dietitian nutritionist Christy Brissette, president of 80 Twenty Nutrition

Disclosure: this post is a collaboration with Mann’s. As always, all opinions are 100% my own.

I’m a huge fan of making eating veggies easy. Mann’s has ready-to-use vegetables like various slaws, sugar snap peas and more. They’ve taken the concept one step further with their Nourish Bowls. The bowls come with a rainbow medley of fresh vegetables, a fibre-rich complex carb such as brown rice or squash, and a delicious sauce. Just stir, heat (if you like) and you’re ready to eat!

Sushi Burrito Loaded with Fresh Veggies - Gluten-Free, Dairy-Free and Low Calorie - recipe by media registered dietitian nutritionist Christy Brissette, president of 80 Twenty Nutrition

Not only do Nourish Bowls make it so much easier to prep a nutritious lunch or dinner – they’re also super versatile. Add any protein you like and you have a warm, satisfying and balanced meal that’s ready in minutes.

My favorite Nourish Bowl is the Sesame Sriracha. It’s great topped with some salmon, shrimp or edamame. You’ll also love it in my sushi burrito! It’s as easy as mixing the Nourish Bowl ingredients, layering them on a nori sheet, laying some fillings on top and rolling it up. It’s a healthy handheld meal in minutes!

Sushi Burrito Loaded with Fresh Veggies - Gluten-Free, Dairy-Free and Low Calorie - recipe by media registered dietitian nutritionist Christy Brissette, president of 80 Twenty Nutrition

The Southwest Chipotle Nourish Bowl is another winner that would work great in this recipe if you want the flavors more on the burrito side than the sushi side. You can even wrap it up in a whole grain tortilla!

This sushi burrito is loaded with broccoli slaw, kohlrabi, cabbage, carrots and snap peas and some brown rice, making it way lower in calories than your white rice versions that feature mayonnaise-laden sauces.

Sushi Burrito Loaded with Fresh Veggies - Gluten-Free, Dairy-Free and Low Calorie - recipe by media registered dietitian nutritionist Christy Brissette, president of 80 Twenty Nutrition

You can use any type of protein you like in your sushi burrito. I love to use sushi-grade salmon or seared tuna. If you’re vegetarian or vegan, you can use tofu as your protein. Try smoked tofu for even more flavor!

Sushi Burrito Loaded with Fresh Veggies

Sushi Burrito Loaded with Fresh Veggies - Gluten-Free, Dairy-Free and Low Calorie - recipe by media registered dietitian nutritionist Christy Brissette, president of 80 Twenty Nutrition

Have you tried a sushi burrito yet? What do you like to put in yours? Share in the comments below!

Enjoy!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

Sushi Burrito Loaded with Fresh Veggies - Gluten-Free, Dairy-Free and Low Calorie!

This sushi burrito is mostly vegetables. It's loaded with broccoli slaw, kohlrabi, cabbage, carrots and snap peas and some brown rice, making it way lower in calories than your white rice sushi burritos that feature mayonnaise-laden sauces.
Servings 2
Calories 141 kcal
Prep Time 6 minutes
Total Time 6 minutes

Ingredients
  

  • 1 package Mann's Sesame Sriracha Nourish Bowl
  • 2 nori sheets
  • 3 oz salmon sushi-grade (or tuna or tofu), cut into long, thin pieces
  • 1/4 cucumber cut into matchsticks
  • 1/4 avocado cut into matchsticks

Instructions
 

  • Open the Mann’s bowl and add the rice and half of the sauce to the veggies. Stir to combine. You can either leave the veggies and rice cold for more crunch, or if you want a softer filling, cover with a paper towel and warm them up for 2 minutes in the microwave to steam lightly.
  • Lay a nori sheet down on a sushi rolling mat or on a piece of parchment paper. Top with half of the veggie and rice mixture and smooth into an even layer.
  • About 1 inch from the bottom of your sushi, place half of your fish or tofu, cucumber and avocado on top of the veggie layer.
  • Slowly roll up your sushi burrito, making sure to keep it as tight as possible. Repeat steps 2-4 to make the other sushi burrito.
  • Slice your sushi burrito in half. Serve with the other half of the sauce for dipping. Tip: wrapping your sushi burrito in parchment paper and then scrunching the end is a great way to hold it together as you eat.

Notes

Nutrition

Calories: 141kcalCarbohydrates: 14gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 121mgPotassium: 126mgFiber: 7gSugar: 6gVitamin A: 1900IUVitamin C: 85.8mgCalcium: 90mgIron: 1.4mg
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