Dip rice paper sheets in water, overlap slightly to make one wide sheet, then place over just one end of the seaweed.
Add Romaine leaf, julienned vegetables, and protein onto the rice paper/seaweed base.
Drizzle with Kewpie mayo and Sriracha.
Fold rice paper ends, roll forward, and seal into the seaweed.
Slice the sushi burrito.
For the dipping sauce, mix soy sauce, rice vinegar, sesame oil, garlic & chili crisp oil, minced garlic, and sesame seeds.
Serve and dip.
