Purple Sushi Burrito

• Ocean’s Halo Organic Sushi Nori – 2 sheets per sushi burrito
• Teriyaki Sauce – about 2 tbsp
• Ocean’s Halo NoSoy Less Sodium Sauce – about 3 tbsp
• Tempeh, Tofu or protein of choice
• Cucumber – sliced in candlesticks
• Carrots – sliced into candlesticks
• Avocado – sliced long
• Red cabbage – shredded
• Arugula or spinach

Instructions

1. Cook the Purple Rice using the instructions listed on the packaging. Let it cool before building your burrito.
2. Prepare fillings:
   1. Toss tempeh(or protein) in the teriyaki sauce and saute in a pan until golden.
   2. Slice carrots, cucumber, and avocado into long slices.
3. Build your sushi burrito:
   1. Lay two pieces of sushi nori flat with the rough side facing up. Lightly wet about 1 inch of the long side of one nori sheet, and press the dry nori on top, creating an extra-large nori sheet.
   2. Layer lettuce, slices of carrots, cucumber, cabbage, and avocado, and your teriyaki tempeh (or protein of choice). Drizzle with extra teriyaki if you love a saucy burrito!!
   3. Secure the edge by placing a tiny bit of water on the inner edge of one side of the nori and securing it to the other.
   4. Wrap it up for later in parchment paper, or cut it in half and serve it fresh with a side of Ocean’s halo NoSoy Soy-free Sauce!