Sushi Burrito

Combine water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. Once cooked, transfer to a large plastic bowl using a wooden spoon and let cool to room temperature—do not place it into the refrigerator to cool.

While rice cooks, combine vinegar and monkfruit in a small pot on medium heat and boil until monkfruit is dissolved. Pour into cooled rice, along with salt.

Use a wooden spoon and mix the rice together, using a cutting motion, until liquid is absorbed by the rice. Set aside.

Drain the water from the cashews and place into a small food processor (mine is 3 cups). Add soy sauce and Sriracha. Use the “chop” setting for 2 minutes. Then, turn to “puree” for a good 5 or 6 minutes, until smooth and creamy. You’ll need to stop and scrape down the sides every so often. Taste and add a pinch of salt if desired (I like it in there!).

To assemble, spread a lightly heaping 2 tablespoons of the cream onto a flatbread, covering it completely. Sprinkle with 1 teaspoon of sesame seeds. Slice a little bit off the end of a sheet of nori, so that it fits onto the flatbread, and stick it to the cream.

With the long end facing toward you, spoon 1/2 cup rice onto the edge and press it out, leaving 1 inch at each side. I find it’s easiest to press the rice out with slightly damp fingers.

Lay 1/8 of the slices of cucumber onto the wrap, followed by 1/4 of sliced avocado. Finally, lay 1 ounce of shrimp in a row.

Tightly fold in the sides of the wrap and then tightly roll it all together, making sure to really hold the fillings in. Repeat with remaining wraps. Devour

Notes:
1. Make sure to slice out the seeds of the cucumber, as they make your wraps soggy.
2. I tried this in a large food processor, and Blendtec, and it never got smooth, so go small.
3. The flatbread does get softer as these wraps sit (they still taste amazing!) so it’s best to only refrigerate for 2–3 days.