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Nori / Seaweed Tuna Burrito

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Today I’m making homemade sushi rolls and showing you guys how!

Nori/Seaweed Burrito – Low Mercury Tuna or Vegan Tuna

Tuna Salad:
● 2 Five ounce cans of low-mercury tuna
● 1 tablespoon guacamole or Greek yogurt
● 2 celery stalks, chopped
● ¼ cup red onion
● ¼ cup fresh dill or parsley, chopped

Vegan Tuna Salad:
● 3 cups chickpeas, no salt added
● 1 medium stalk celery, chopped
● 1-2 dill pickles, finely chopped
● 2 Tablespoon of vegan mayo or ½ avocado
● 1 Tablespoon of lime juice

● 1 Nori Sheet

Vegetable stuffers ideas:
shredded red cabbage
shredded carrots
slivered cucumber
broccoli sprouts
chopped kale


For Tuna Salad: Mix all of the tuna salad ingredients in a bowl.

For Vegan Tuna Salad: Mash chickpeas with a fork until broken up and coarse, but not smooth. Add remaining ingredients, mix, and season to taste.

To Make Burrito: Spread the mixture on a nori sheet. Add any vegetables of your choosing. Roll up the Nori sheet like a loaded burrito.

Beijos xx

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