Tuna Sushi Burrito
SERVES 4. ½ cup finely chopped unsalted raw cashews 1 tbsp reduced-sodium tamari, + additional to taste 1∕4 cup olive oil mayonnaise 3–5 tsp sambal oelek + additional to taste 2 5-oz BPA-free cans waterpacked tuna, drained 3 cups cooked brown rice 8 large toasted nori sheets 2 cups finely shredded red cabbage 1 cup shredded spinach 4 cups coarsely chopped cilantro leaves
4 large green onions, thinly sliced (white and light green parts) WASABI 1∕4 cup DRESSING rice vinegar 2 tbsp high-oleic safflower oil 4 cloves garlic, minced 1 tbsp peeled and grated ginger 2 tsp white miso paste 2 tsp raw honey 1∕4 tsp pure wasabi powder 1. In a small skillet, toast cashews for 2 to 3 minutes, stirring almost constantly. Add tamari and stir. Remove from heat and let cool.
2. In a medium bowl, combine mayonnaise and sambal oelek. Add tuna and rice to bowl. Stir to combine.
3. Place a sheet of parchment on a flat surface. Lay 2 sheets of nori on the parchment, overlapping them to make a 10-inch piece of nori.
4. Moisten hands with water and spread about one-quarter of ricetuna mixture over nori in a thin, even layer; leave a 2-inch border around the edges of the nori. Arrange one-quarter of cabbage, spinach, cilantro, onions and cashews. 5. To roll, fold the bottom edge up over the filling and fold the 2 sides in then roll up like a burrito. Dampen your fingers with water and run over the final edge to seal. Wrap in parchment and repeat with remaining ingredients.
6. Prepare Wasabi Dressing: In a small bowl or jar with a tight-fitting lid, whisk or shake together all dressing ingredients and 2 tbsp water.
7. Serve burrito whole, or cut in half on the diagonal through the parchment, with Wasabi Dressing and additional sambal oelek and tamari on the side, if desired.
PER SERVING (1 burrito): Calories: 597, Total Fat: 29 g, Sat. Fat: 4 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 9.5 g, Carbs: 59 g, Fiber: 6 g, Sugars: 9 g, Protein: 25 g, Sodium: 787 mg, Cholesterol: 29 mg