Use your kitchen scissors to cut in the very middle of your nori sheet, cutting halfway up. This way there can be four equal quadrants to add filling.
Place your nori sheet onto a cutting board.
Place about 1/2 cup of cooled rice onto the lower left quadrant and form into a square shape.
Top with desired sriracha amount and a thin layer of the pink cabbage slaw.
Then place slices of cooked sweet potato onto the upper left quadrant. *To cook the sweet potato, I roast in the oven for about 45 mins at 425F or peel and steam the potato.
Add sliced mango to the upper right quadrant and avocado to the lower the right.
Use two hands to carefully fold the the rice portion towards the sweet potato then fold that section to the right, onto the mango and then down onto the avocado part. (it's ok if it looks a little messy because it'll be wrapped in the rice paper.
A water to shallow plate and dip your rice paper into it for about 3-5 seconds.
Place your rice paper onto a dry cutting board and place your sushi sandwich in the middle.
Wrap the sandwich into the rice paper, carefully folding the rice paper onto the sandwich.
Soak another piece of rice paper in water and place onto the cutting board and place the sushi sandwich in the middle. Place the side down that still has some nori exposed.
Fold the rice paper over the sandwich to wrap it in a second layer.
Add a few tbsps of white and black sesame seeds and furikake to a plate. (I like to use 1/3 of each but you can just use sesame seeds or the vegan furikake for this)
Coat the rice paper coating sandwich with the sesame seed mixture.
To a saute pan, add 2 tbsp of avocado oil and turn to medium heat.
Using tongs, add the sandwich and pan fry on each side (there's technically 6 sides here) for several mins or until it brings to crisp up and become slightly golden brown.
Remove and place onto a paper towel to remove excess oil.
Serve with my sweet and savory tahini sauce or coconut aminos, or tamari (if not soy free). Enjoy!
