Veggie sushi bowl

Serves 2
150g sushi rice
1pinch of sugar
1 tbsp rice vinegar

To serve:
1 large carrot, grated
4 tbsp pickled red cabbage
2 baby cucumbers, sliced
Pickled ginger
1 avocado, sliced
Crispy roasted seaweed sheets, sliced into thin pieces
1 tbsp soy sauce
1 tsp black sesame seeds, (optional)
  1. Cook the sushi rice following the package instructions.
  2. When cooked, sprinkle over the sugar and vinegar, cover with cling film and set aside for five minutes.
  3. 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