Sushi Burritos

Rinse the sushi rice under cold water until the water runs clear, then drain. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and cook for about 15 minutes until the rice is tender and the water has been absorbed. Allow it to cool.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and fold in the vinegar mixture gently to season the rice. Let the rice cool to room temperature.

Prepare the vegetables: Peel and julienne the cucumber and carrot, slice the red bell pepper into thin strips, and slice the avocado. Set aside.

To assemble the sushi burritos, lay a sheet of nori, shiny side down, on a flat surface. Spread a thin layer of sushi rice (about 1/2 cup) over the nori, leaving a 1-inch border at the top. Place your julienned vegetables and a few slices of avocado along the bottom edge of the rice. Drizzle a tablespoon of creamy sriracha sauce over the filling.

Carefully roll the nori away from you, tucking in the fillings as you go, until you reach the exposed edge. Use a bit of water on your fingers to seal the edges of the burrito. Repeat the process for the remaining nori sheets. Cut each burrito in half and sprinkle with sesame seeds before serving with soy sauce on the side.