8OuncesCooked small shrimp,peeled and deveined (weighed after removing the tail)
Combine the water and sushi rice in a rice cooker and cook according to the settings on the rice cooker. Once cooked, transfer to a large plastic bowl using a wooden spoon and let cool to room temperature - do NOT place it into the refrigerator to cool.
While the rice cooks, combine the vinegar and monkfruit in a small pot on medium heat and boil until the monkfruit is dissolved. Pour into the cooled rice, along with the salt.
Use a wooden spoon and mix the rice together, using a cutting motion, until the liquid is absorbed by the rice. Set aside.
Drain the water from the cashews and place into a SMALL food processor (mine is 3 cups.)** Add in the soy sauce and sriracha. Use the "chop" setting for 2 minutes. Then, turn to "puree" for a good 5 or 6 minutes, until smooth and creamy. You'll need to stop and scrape down the sides every so often. Taste and add a pinch of salt if desired (I like it in there!)
Spread a lightly heaping 2 Tbsp of the cream onto a flatbread, covering it completely and sprinkle with 1 tsp of sesame seeds. Slice a little bit off the end of a sheet of Nori, so that it fits onto the flatbread, and stick it to the cream.
With the long end facing toward you, spoon a 1/2 cup of the rice onto the edge and press it out, leaving 1 inch at each side. I find it's easiest to press the rice out with slightly damp fingers.
Lay 1/8 of the slices of cucumber onto the wrap, followed by 1/4 of sliced avocado. Finally, lay 1 oz of shrimp in a row.
Tightly fold in the sides of the wrap and then tightly roll it all together, making sure to really hold the fillings in. Repeat with remaining wraps.
*Make sure to slice out the seeds, as they make your wraps soggy.**I tried this in a large food processor, and Blendtec, and it never got smooth, so go small.***The flatbread does get softer as these wraps sit (they still taste amazing!) so it's best to only refrigerate for 2-3 days.