Sushi wraps

• 2 large nori (seaweed) sheets
• 1 small cucumber, cut into thin matchsticks
• 1/2 avocado, sliced
• 1/2 cup imitation crab (or sub with cooked shrimp, tofu, tuna, or grilled chicken)
• Your favorite hot sauce (like Sriracha)
• Optional: cooked sushi rice, soy sauce, or sesame seeds

1. Lay out your nori sheet on a clean surface or plate, shiny side down. If you’re using rice, press a thin layer over the bottom half of the nori.
2. Layer your fillings horizontally across the bottom third of the sheet:
   • A few slices of avocado
   • A handful of cucumber sticks
   • A strip or spoonful of imitation crab (or other protein)
   • Drizzle with hot sauce to taste

        3.  Roll like a burrito:

• Fold in the sides slightly (optional), then roll the wrap tightly from the bottom up, like a burrito or spring roll. If the nori isn’t sealing, dab the edge with a bit of water to help it stick.

        4. Slice in half with a sharp knife or eat it whole like a wrap!

Optional dips & toppings:

• Serve with soy sauce, wasabi, pickled ginger, or extra hot sauce.
• Sprinkle with sesame seeds or drizzle spicy mayo for extra flavor.
  
  

• Add shredded carrots, pickled radish, or greens for crunch.
• Swap protein for grilled tofu, tempeh, or leftover rotisserie chicken.
• Turn it into a sushi bowl by chopping everything and serving over rice!