150g sushi rice
A pinch of sugar
1 tbsp rice vinegar
1 large carrot, grated
4 tbsp pickled red cabbage
2 baby cucumbers, sliced
1 avocado, sliced
Crispy roasted seaweed sheets, sliced
into thin pieces
1 tbsp soy sauce
1 tsp black sesame seeds (optional)
- Cook the sushi rice following the package instructions.
- When cooked, sprinkle over the sugar and vinegar, cover with cling film and set aside for five minutes.
- Divide the rice between two bowls and add the carrot, cabbage, cucumbers, pickled
ginger, avocado slices and seaweed strips. Drizzle with soy sauce and black sesame seeds, if using.
Per serving: 536kcals, 20.2g fat (4.3g saturated), 81.5g carbs,7.3g sugars, 8.8g protein, 9g fibre, 0.582g sodium