Have you ever stocked your fridge with fresh vegetables and intended to eat them all week, only to find them limp and forgotten by Friday? I’m guilty of this more often than I’d like to admit.
I usually do a big, healthy grocery shop on the weekend, but during the busy workweek I rarely find the time to wash, chop and prepare those vegetables. It’s not the best strategy for healthy eating. Over time I learned a few practical ways to make eating vegetables easier on hectic days, and I also developed this tasty, satisfying recipe: Sushi Burrito Loaded with Fresh Veggies.
Disclosure: this post is a collaboration with Mann’s. As always, all opinions are 100% my own.
I’m a big fan of anything that makes eating vegetables simple and convenient. Mann’s line of ready-to-use vegetables—like pre-cut slaws, snap peas and other mixes—removes much of the prep work. Their Nourish Bowls are especially handy: each bowl combines a rainbow of fresh vegetables with a fiber-rich carbohydrate (brown rice or roasted squash, for example) and a flavorful sauce. Stir the components together, heat briefly if you prefer, and you have a nutritious base for a meal in minutes.
Nourish Bowls make it much easier to prepare balanced lunches and dinners, and they’re incredibly versatile. Add any protein you like—salmon, shrimp, seared tuna, tofu or edamame—and you’ll have a filling, well-rounded meal ready in minutes. For this sushi burrito I like the Sesame Sriracha Nourish Bowl because its flavors pair beautifully with the other ingredients, but the Southwest Chipotle bowl or any other variation would work too if you’d prefer a burrito-style flavor profile. You could even wrap the filling in a whole-grain tortilla for a different take.
This sushi burrito is mostly vegetables: it’s packed with broccoli slaw, kohlrabi, cabbage, carrots and snap peas, plus some brown rice. Because it uses brown rice and a vegetable-forward filling rather than heavy mayonnaise-based sauces, it’s lower in calories than many traditional sushi-burrito versions while still feeling substantial and satisfying.
You can use any protein you prefer. I love sushi-grade salmon or seared tuna for their texture and flavor. If you follow a vegetarian or vegan diet, extra-firm or smoked tofu works wonderfully—smoked tofu adds a savory, smoky note that complements the bowl’s sauce. The combination of crisp vegetables, chewy rice and your chosen protein makes this a balanced handheld meal that travels well and is easy to eat on the go.
Sushi Burrito Loaded with Fresh Veggies
Have you tried a sushi burrito yet? I’d love to hear what you typically put in yours—share your favorite combinations in the comments. Enjoy!
Sushi Burrito Loaded with Fresh Veggies – Gluten-Free, Dairy-Free and Low Calorie!
Ingredients
- 1 package Mann’s Sesame Sriracha Nourish Bowl
- 2 nori sheets
- 3 oz salmon (sushi-grade; substitute tuna or tofu), cut into long, thin pieces
- 1/4 cucumber, cut into matchsticks
- 1/4 avocado, cut into matchsticks
Instructions
- Open the Nourish Bowl and add the rice and half of the sauce to the vegetables. Stir to combine. If you prefer a crunchy filling, leave the mixture cold; for a softer, warmer filling, cover the bowl with a paper towel and microwave for about 2 minutes to steam lightly.
- Place a nori sheet on a sushi rolling mat or a piece of parchment paper. Spread half of the vegetable-and-rice mixture evenly across the nori.
- About 1 inch from the bottom edge of the nori, arrange half of the salmon (or tofu), cucumber and avocado in a line on top of the veggie layer.
- Roll the nori tightly from the bottom up, keeping the roll as compact as possible. Repeat with the second nori sheet to make the other sushi burrito.
- Slice each sushi burrito in half and serve with the remaining sauce for dipping. Tip: wrapping the burrito in parchment paper and twisting the end helps keep it together while you eat.
Notes
Variations: swap in the Southwest Chipotle Nourish Bowl for a burrito-forward flavor, use shrimp or edamame for extra protein, or wrap the filling in a whole-grain tortilla for a softer wrap.
Storage: Assemble the burrito just before eating for best texture. If you need to pack one ahead, keep the sauce separate and wrap the burrito tightly in parchment to preserve crispness.