Avocado & Kale Sushi

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.