Sushi Wraps

DO NOT OVERSTUFF!!

Shredded Tofu Avocado Mix

• 8 oz (240 g) extra firm tofu (shredded)

• 1 cup (150 g) avocado (mashed)

• 2 scallion (finely chopped)

• 2 tbsp (30 ml) lime juice (divided)

• 6 tsp (30 ml) coconut aminos/tamari

Wraps

• 1 cup (240 ml) shredded red cabbage (massaged with lime juice and sea salt)

• 2 dash sea salt flakes

• 4 nori sheets

• 4 rice paper

• 1 cup (174 g) cooked and cooled sushi rice

• 1 small cucumber (finely sliced)

• 4 tsp (16 g) sriracha mayo

• 2 tsp (4 g) black sesame seeds

1. Using a grater, shred the tofu. Add to a bowl with the avocado, scallion, 2 tsp lime juice, and coconut aminos. Using a fork, mash until thoroughly combined.

2. To a bowl, add the shredded cabbage, remaining 1 tsp lime juice, and a dash of sea salt flakes. Use your hands to massage the cabbage until bright pink.

3. Lay the nori sheet on a clean, dry surface. Then, soak the rice paper roll in lukewarm water for around 3 seconds. Lay the softened rice paper roll on the nori sheet. Using scissors, cut a small slit from one edge of the nori sheet to the middle, which will allow you to fold the wrap once the fillings have been added.

4. Arrange your fillings on the nori sheet. Place the sushi rice on the bottom left side, tofu avocado mix on the top left side, red cabbage on the top right side, and cucumber on the bottom right side.

5. Add the final touches by drizzling sriracha across the rice and sprinkling over the sesame seeds. Fold your wrap, beginning with the bottom side and following the order of the fillings. You can optionally cut the wrap in half sideways or enjoy as is!