Start by measuring out your sushi rice . Place your rice in a bowl and run water over it to clean it . While in the bowl move the rice in a cirlce motion and drain it out at repeat this at least three times l. You want the water to be mostly clear .

Once it is clear place the sushi rice in your instant pot or rice cooker . Add in the fresh 2 cups of water and add your sea salt . Close the lid and set it to the sushi setting or your white rice setting. Meanwhile, prepare your fruits and veggies for your filling.

Cut your avocados and mangos diagonally and into strips or you can mash it in a bowl . Whichever you prefer . Next , get your cream cheese out so it’s ready to add to your roll . Clean off and pat dry your fresh spring mix .

On a clean surface or cutting board place your sushi mat out and get your sushi paper or nori sheets . If you opt to use your sushi paper then make sure the shiny side is down . Get a separate bowl of fresh water for you to be able to use to seal close your sushi paper and clean your knife .

Once your sushi rice is done add in your rice vinegar and vegan sugar . Fluff it in your instant pot or rice cooker and make sure it’s evenly distributed. Take out the rice and bring it to your station you created for the fruits and veggies . Add your rice first to the sushi paper or nori. Then build your sushi with a bed of spring mix , place your avocado, mango, vegan cream cheese and black sesame seeds . Enjoy as a sushi burrito or take your knife and cut into small pieces.