Sushi Burrito
4 nori sheets
1 cup millet (cooked with 2 1/2 cups water)
3 tbsp coconut aminos
2 tbsp apple cider vinegar
Filling:
Green onions
Grated carrots
Lettuce
Sliced peppers
Lobster Salad : Recipe Below
Spicy mayo (1/2 cup HV Mayo + 1 tbsp date sweetened Sriracha)
Lobster Salad: FULL VIDEO HERE https://youtu.be/CtNcVZ29iwM
2 15 oz. cans or jars of hearts of palm, cut in irregular ½-¾ inch pieces
1 stalk of celery chopped fine
2 tbsp chives, chopped
3 tbsp onion, chopped fine
1 tsp lemon juice
½ cup HV Mayo ((https://youtube.com/shorts/LfDz2NUXcS4?feature=share) OR Nut Free Mayo Here: https://youtu.be/SZmNC8-qCiA)
1 1/2 tsp Old Bay or other seafood seasoning
½ tsp garlic granules
¼ tsp smoked paprika
½ tsp ground nori or dulse flakes
Optional:
¼ tsp salt or to taste
Instructions
Prepare the lobster salad by combining HV mayo, lemon juice, and seasonings and mix. Add chopped heart of palms, onion, chives, and celery. Mix to combine.
Combine the cooked millet, coconut aminos, and apple cider vinegar in a bowl.
Assemble the sushi burrito by placing a nori sheet onto a sheet of parchment paper. Add enough millet to cover the entire nori sheet except for 1 inch from one of the short sides of the sheet. Press the millet to make it compact. layer your choice of veggies and the lobster salad into the center of the millet. Carefully use the parchment paper to roll and tuck the sushi roll. Twist the sides of the parchment paper and cut it in half. Enjoy!
