Sushi Burrito with Spicy Daikon Radish and Salad Mix Microgreens


Prep: 15 min
Makes: 1 burrito
Gluten Free, Dairy Free

A quick, refreshing, and filling meal. Roll up and eat up! 


- salmon or tuna sashimi
- sushi rice
- seaweed paper
- carrots
- purple cabbage
- cucumber
- homegrown daikon radish and/or salad mix microgreens
- wasabi
- ginger


  1. Take one piece of the seaweed paper and lay it on a flat surface.

  2. Take 1 - 1.5 cups of sushi rice and spread over the seaweed paper evenly.

  3. Thinly slice the carrots, cucumber, and purple cabbage.

  4. Place the sashimi, vegetables and microgreens on the rice.

  5. Carefully take both ends of the wrap and fold burrito style.

  6. Set your plate with ginger, wasabi, and sprinkle with more of your homegrown microgreens!

HAMAMA | Food Pictures | Sushi Burrito with Microgreens

By Jonah Goodman

recipesCamille RichmanComment