1 Box Mind Blown Coconut Shrimp, cooked
1 Cup Sushi rice, or white rice
1 large seaweed sheet
1 cup sushi rice
Mashed avocado with vegan Sriracha Mayo
Soy sauce or coconut aminos for dipping
1) Prepare the Mind Blown Coconut Shrimp. In a large skillet heat high-heat oil. Once heated cook Mind Blown Coconut Shrimp 1 minute each side; set aside. Remove from skillet and reserve on a plate.
*Air Fryer: Spray the air fryer basket with avocado oil. Add Mind Blown Coconut Shrimp. Turn air fryer on at 360 degrees for 10-12 minutes.
2)Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
3)Spread a layer of the avocado vegan Sriracha mayo on top, then layer shredded carrots, cucumber sticks, & prepared Mind Blown Coconut Shrimp and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce or coconut aminos.