LOW CARB SUSHI BURRITO

1. Chop the kani and mix with dressing, plain yogurt or spicy Mayo. You can also use the full stick and not chop it.
2. Chop the tuna, salmon or tofu small and add about a teaspoon each of sesame oil and coconut aminos. Wasabi can also be added here.
3. Lay leaves of iceberg lettuce over parchment paper and layer in the kani, tuna (or salmon or tofu), cucumber, and avocado.
4. Wrap tightly like a burrito and fasten with plastic wrap. Slice and optionally serve with pickled ginger, wasabi, soy sauce, and spicy Mayo.