These creative sushi wraps use rice paper instead of traditional nori for a unique texture, filled with seasoned sushi rice, fresh cucumber, and creamy avocado, then toasted until golden brown and coated with sesame seeds.
1. Rinse the rice until the water runs mostly clear, then cook according to package directions (you should end up with about 3 cups cooked rice). In a separate bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Pour over the rice and mix to combine.
2. Fill up a pie dish (or large bowl) with warm water and place two damp paper towels on a cutting board. Working with one sheet at a time, soak the rice paper in water for 10-15 seconds (don't leave it in too long because it will continue to soften as you work) and place it on the paper towel lined cutting board.
3. Place one nori sheet on top of the rice paper sheet (trim if needed so a border of rice paper shows). Spread 1/2 cup sushi rice evenly over the nori in an even layer. Arrange one cucumber strip and 2-3 avocado slices across the center. Starting at one end, roll tightly around the filling to form a small log, pressing the edges of the rice paper to seal. Repeat with the remaining ingredients.
4. To a medium plate, add the black sesame seeds and white sesame seeds. Mix then spread into one layer. Working one at a time, roll the sushi wraps in the sesame seeds to coat.
5. Add the sesame oil to a large nonstick pan over medium-high heat and heat until shimmering. Add the sushi wraps (you might need to work in batches), and toast for 2-3 mins, rotating the wraps every 30 seconds, until all the sesame seeds are golden brown and toasted.
6. Slice in half, serve with soy sauce, and enjoy!
