Ingredients
- 1 cup cooked jasmine brown rice
- ½ large avocado
- 2 tablespoons seasoned rice wine vinegar
- 1 cucumber, peeled and grated or diced
- 1 large carrot, grated or diced
- 2 sheets nori, cut into quarters
- 1 teaspoon furikake (optional)
- sriracha
Instructions
- In a medium-sized bowl, mix together the rice, vinegar, and avocado. Add the cucumber and carrot, and stir. Cut your nori sheets into quarters.
- Serve the nori squares alongside the rice and veggie mixture. Individuals can spoon about ⅓ cup of rice mixture into each nori square and then top with sriracha. The rice mixture can be made ahead, but I do not recommend assembling the “tacos” in advance.