Ingredients
6 x sheets of seaweed
One large bag of kale (approx. 225g) washed and with stems removed
1 spring onion
1 avocado
3tbsp toasted black sesame seeds
1tbsp lemon juice
1/2tbsp brown rice vinegar
1tbsp sesame oil
1cm piece of fresh ginger, grated
1/2tbsp coconut sugar
1 ½ cups sushi rice
Method
Cook the sushi rice according to the packed.
Slide the avocado into long strips and finely chop the kale leaves and spring onion.
Add the brown rice vinegar, lemon juice, sesame oil and coconut sugar to the sushi rice and stir.
Line a bamboo rolling mat with cling film and place half a seaweed sheet on it. Cover with 2cm of the sushi rice mix.
Flip it over so the rice is on the cling film and place the sliced kale, avocado and spring onion down the centre of the sheet.
Roll the sushi mat, pressing down tightly. Repeat with all the remaining ingredients.
Sprinkle the sesame seeds over the top and serve.
