Tuna Sushi Bur­rito

Clean Eating - - BITS & BITES -

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.