sushi burrito

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Celery

  Raw

  2 stalk, small or 34g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Tuna

  Fish, light, canned in water, drained solids

  4 can (12.5 oz), drained or 1.26kg

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  8 sheets or 10g

• Hot Chili Sauce

  Sriracha - Walmart

  1 serving or 5g

• Coconut Aminos

  Coconut Secret

  1 tsp or 100g

• Rice wine vinegar

  1 tbsp or 15g

• Ginger root

  Raw

  1 tbsp or 6g

• Carrots

  Raw

  1 large or 72g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Cucumber

  With peel, raw

  ⁵⁄₁₆ cucumber or 90g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Sugar Snap Peas

  Freshdirect

  ½ cup raw or 32g

Directions

1. Prepare rice as per package directions; set aside.
2. Start by chopping the carrots, celery, cilantro and green onion very finely.
3. Open 4 cans of tuna and drain. Add the chopped vegetables and tuna to a bowl and mix very well. Make sure the tuna is completely broken apart.
4. Add in 1 cup of cooked white rice.
5. Mix these ingredients very well.
6. Add in Sweet Thai Chili and Hoison sauce and mix to coat all ingredients.
7. cut cucumber, snap peas, and avocado to julienne ( match sticks)
8. Take about 1/2 -1 cup and place on nori. add in match stick veggies. Wrap it up and eat.