When the days are long and warm, it is nice to have something cool and refreshing. And who doesn’t love sushi? You? I don’t believe it. Well, for you, we can add grilled steak or chicken. It’s still awesome.
I started making these poke style burritos when I lived on Maui, and even though we’re in the High Desert, I still go out of my way to pick up some ahi from time to time and indulge. I just love the ease of preparation. I can stay out and play all day (and by that I mean sit in lecture and study) and still have something savory, healthy, and satisfying. We are all so busy. I love having time to spend three hours in the kitchen creating, but realistically, I rarely have that. Things that are quick and dirty are staples. And after studying organic chemistry all day, I know that it needs be some hard core brain food too.
So gather up the CSA produce, or throw whatever vegetables you like in these rolls and they still work fabulously.
Ingredients for the burrito:
– Baby (thin, snappy) Asparagus
– Cauliflower rice (or regular rice if that’s your thing)
– Green Onion
– Ahi or Salmon… or any diced protein cooked how you like
– Nori Sheets
Ingredients for the Aioli:
– 1 egg
– 1 cup avocado oil
– 1 TBSP sriracha
– 2 TBSP toasted sesame oil
– 2 TBSP soy sauce or tamari
– Juice of 1 lemon
Blend all aioli ingredients together with a stick blender or in a blender. Yum.
- ‘Rice’ cauliflower in a food processor, or cut into a teeny tiny dice.
- Make matchsticks out of cucumber, carrot, green onion, and avocado.
- Dice Ahi
- Lightly cook cauliflower rice in a pan.
- Spread caulirice or regular rice thinly across the nori paper.
- In the first 1/3 of the paper, make a strip of veggies and ahi.
- Squeeze on sesame sriracha aioli
- Roll up and enjoy giant sushi