1 tbsp vegan mayo
1 tsp sriracha sauce, or more if you like it hot!
1 tsp Mother Raw Japanese Dressing
1 sheet nori
1 cup sushi rice
1/8 cup rice vinegar
1 medium sized cucumber, cut lengthwise in thin strips
1 medium sized carrot, cut lengthwise in thin strips
1/2 avocado, cut lengthwise in thin strips
1. Using a bamboo mat, place nori on top. Add rice vinegar to sushi rice and mix through. Apply thin layer of sushi rice to length of nori, about 1 inch deep.
2. Assemble cucumber, carrot and avocado over rice layer making sure to include ingredients all along layer uniformly.
3. Roll sushi using bamboo mat. Cut into 1 inch pieces.
4. In a small shallow cup, mix all spicy mayo ingredients. Drizzle onto sushi pieces and use as extra dipping sauce.