Sushi sandwiches? That’s how we roll! They’re easy to pack with veggies AND in a lunchbox for the whole family to enjoy. 😉 ⁠ ⁠ INGREDIENTS ⁠ Sushi Sandwich: ⁠ 1 cup Lundberg Organic California Sushi Rice ⁠ 1 ½ cups water ⁠ 2 nori sheets ⁠ ½ cup green onion, sliced ⁠ ½ cup carrot, shredded ⁠ ½ cup purple cabbage, sliced ⁠ ½ cup red jalapeno or Fresno chiles, sliced ⁠ ¼ cup vegan spicy mayo (optional) ⁠ 2 tsp. furikake ⁠ Sea salt, to taste ⁠ ⁠ Dipping Sauce (Optional): ⁠ ½ cup peanut butter, smooth ⁠ ¼ cup sriracha ⁠ ¼ cup sweet chili sauce ⁠ ¼ cup tamari ⁠ 2 Tbsp. red chili flakes ⁠ ⁠ INSTRUCTIONS ⁠ 1. For traditional sushi rice, we recommend rinsing the rice until the water runs clear. In a medium saucepan, soak the rinsed rice in water for 30 minutes prior to cooking. Drain the rice and discard the water. Bring the soaked rice and fresh water to a boil. Cover with a tight-fitting lid, reduce heat to a low simmer, and cook for 20 minutes. Remove from heat (keep covered) and let steam ...