Sushi Burrito

Name: Sushi Burrito
Prep time: 15 min
Cook time: 30 min
Yield: 2 servings
Ingredients: 1 cup sushi rice (short-grain white rice); 2 tablespoons rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 2 sheets nori (dried seaweed); 6 oz sushi-grade salmon or tuna, thinly sliced; 1/2 avocado, sliced; 1/2 cup cucumber, julienned; 1/2 cup carrots, julienned; 2 tablespoons spicy mayo (mayonnaise + sriracha); 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sesame seeds; 2 green onions, sliced

Seasoned sushi rice and nori sheets wrapped around raw or cooked fish, avocado, pickled vegetables, and spicy sauce, then rolled into a burrito shape for hand-held eating.

Glycemic Load: 23.9 (High)

Serves: 2

Prep: PT15M

Cook: PT30M

Original recipe: www.feastingathome.com

About This Calculation

Sushi Burrito has a high glycemic load of 23.9 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are sushi rice (short-grain white rice, cooked) (GL 19.1), granulated sugar (GL 3.9), carrots, julienned (GL 0.7). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.