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- 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
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