“TUNA” SEAWEED WRAPS

1. Prepare your vegan tuna salad and set aside (full recipe on the creator's feed).
2. Bake your yam, sliced into fries, in the oven at 350 F (175 C) for 15-20 minutes, then set aside.
3. Prepare cucumber by slicing in half, then into strips. Slice avocado into strips.
4. Place a nori seaweed wrap on a flat surface.
5. Add your fillings lengthwise, starting with the vegan tuna salad and ending with the fresh spinach.
6. Use the dry spinach to protect your hands from the wet/messy ingredients and roll into a tight wrap.
7. Set aside and repeat until all your fillings have been used up.
8. Slice each wrap in half for easier handling and place in a tightly sealed container until ready to eat.
9. For the dipping sauce: In a small bowl, combine 1 tbsp sesame oil, ¼ cup Bragg liquid aminos (or regular soy sauce), 2 tbsp rice vinegar, and 1-2 tsp maple syrup. Mix well and top with sesame seeds if desired.