Rainbow Sushi Burrito

tomatoes

1/4 cup

Big Tree Farms Coco Aminos

2 tbsp

sesame oil

1 tbsp

hot sauce

2 tbsp

rice vinegar

nori wraps

2 cups

cooked brown rice

1 tbsp

Big Tree Farms Coconut Nectar

2 tbsp

rice wine vinegar

purple sweet potato, steamed

carrot, shredded

mango, peeled and sliced

avocado, sliced

green onions, sliced

Grab a small pot of water and boil it. Also grab a bowl of ice with some water in it for an ice bath.
While the water is boiling, core your tomato from the top and pop it in the water for 2 minutes until you start to see the skin peel off.
With a slotted spoon, remove your tomato from the boiling water and add it to the ice bath to cool immediately.
Once cool, remove the skin, cut in half and remove the inside with the seeds so all that’s left is the meaty shell part of the tomato. Slice into 1 inch slices and place in a bowl.
In a mason jar, add the rest of the ingredients for the “tuna” and mix well. Pour over your tomato and marinate for 30 min- overnight.
Cook your rice to package instructions. Once it’s cooked, drizzle the coco nectar, rice vinegar and sesame seeds over the top and mix with a fork, let cool.
Put your nori wrap shiny side up on your sushi roller. Evenly distribute half the rice so you 1/2 inch edges free on each side and 1 inch free on the side furthest from you.
Place your “tuna”, shredded carrots, mango, avocado, green onion and steamed purple tomato evenly on the top of the rice covering it.
Dust a bit of water on the seaweed edge furthest from you.
Roll up the burrito using the sushi roller to give you some help!
Seal it, and enjoy immediately!