Fish Sushi Burrito by Blue Thunder (AllergyFreeChef / Bluethunder63 on Tumblr) Recipes
Fish Sushi Burrito
Toufayan Gluten free tortillas
1 sheet of Seaweed (for Sushi rolling) packet
Cup water just to wet hands for seaweed moistening
Condiment preparation: You can make more easily if needed depending how much condiment you love.
4 Tablespoons veganaise
¼ teaspoon wasabi
½ to 1 teaspoon tamari or soy sauce gluten free brand
Mix together and set aside in small bowl.
Cucumbers small one or two large diced
1-2 lbs or filet of fish
Marinate like a teriyaki
2 Tablepoons tamari or soy sauce
Dried granulated ginger just from a shaker top just sprinkle
Dried granulated garlic just from a shaker top just sprinkle
You can add any type of a 1-2 Tablespoons bbq seasoning or ethiopian / cajun shaker mode sprinkle
Set fish aside 30 minutes.
Cook fish on grill 15 minutes. Set aside and cool then crumble even if skin on it to cook. This eliminates a sharp knife to remove skin as it is cool to peel away and crumble with hands.
Take on frying pan dry non stick the tortilla and heat 30 seconds each side. Have one sheet of seaweed on open faced tortilla placed in center. Dip clean hands in water to moisten and wave edge of hands to moisten seaweed not perfect on one side and flip in center of tortilla and swipe moisten hand.Then take the condiment teaspoon and plop some one teaspoon in middle of seaweed. Take the rounded bottom of teaspoon and spread small layer not perfect over seaweed sheet lightly...doesn’t matter if moves a little can just wave gently with finger the seaweed back into position. Then take the salad and spread layer, some cucumbers and sprinkle carrots. Then add the crumbled fish in up and down middle section and add 1 to 2 teaspoons of condiment. Roll the tortilla in a burrito and take a sheet of foil once rolled and wrap around the ¾ of burrito and seal end of foil.You can add soy or more condiment. Eat and be well.