to make the vegan crab

1. Prep the hearts of palm by dragging a fork down the length of one while applying a little pressure. Turn, then repeat until all sides are scored.
2. Roughly chop up the hearts of palm with a knife and place them into a sieve.
3. Drain off most of the moisture by pressing firmly into the hearts of palm with your hand. Don’t worry too much about smashing them.
4. Combine the chopped scallions, mayo, and soy sauce in a medium-sized bowl. Stir to combine, then fold in the chopped hearts of palm.
5. Place into the refrigerator to chill until your sushi burritos are ready to assemble.

to make the sushi rice

1. Add the rice to a fine-mesh strainer and rinse it, using your fingers to rub the grains together. Once the water runs clear, add it to a small pot with the cold water and cover it with a clear lid.
2. Place it onto a stovetop over medium-high heat. Once it comes to a boil, reduce the heat to low, and allow to simmer for 10 minutes.
3. Turn off the heat, but keep the pot on the burner and let it rest, covered, for 5 more minutes to steam and finish cooking.
4. Add the rice vinegar, sugar, and salt to a large bowl, and stir. Transfer the rice to the bowl and stir very gently to combine.
5. Allow the rice to cool to room temperature before assembling the sushi burritos. You may consider spreading it out on a baking sheet and gently fanning it to speed up the process. 

to make the sriracha-panko crunch

1. Place the sriracha peas into a small food processor and grind until crumbly.
2. Preheat a small-cast iron pot or pan over medium-high heat for about a minute. Add the oil, swirl the pan, and add in the panko.
3. Smooth the panko out with a small spatula and wait about 15 seconds and then stir. Repeat this process a couple of times or until the panko is just barely golden, but not browned.
4. Remove from the heat and combine it with the ground sriracha peas in a bowl.

to fill the sushi burritos

1. Place the sushi mat into the ziploc bag so the bamboo lines are running horizontally when you place it in front of you.
2. Place a piece of nori, shiny side down on the mat, so the lines are running horizontally toward you.
3. Place a small bowl of water near your prep area. Divide the cooled rice into 2 portions. Wet your fingers in the bowl of water, and spread one portion of the rice evenly onto the nori, leaving about an inch exposed at the end farthest from you.
4. Sprinkle the top of the rice evenly with 1 tablespoon of the sesame seeds.
5. Then sprinkle half of the sriracha-panko mixture over the top of the rice, covering only the bottom half of the rice (the part closest to you).
6. Add half of the crab mixture in a horizontal line about an inch away from the bottom of the nori sheet (the part closest to you).
7. Add half of the avocado slices on top of the crab mixture.

to roll the sushi burritos

1. Wet your finger and run it along the top of the nori sheet. This will help seal it.
2. Pick up the bottom part of the nori (the part closest to you), and curl it over to start making your roll shape.
3. Bring the mat over the roll, and begin to roll it away from you, applying some pressure until your roll is completed. If any components fall out of the sides, just press them back in.
4. Roll the sushi burrito up in parchment paper (about 9X15), twisting the ends like a tootsie roll. Cut in half on a diagonal.
5. Serve immediately with extra soy sauce.