Ingredients
- ½ an avocado, thinly sliced
- Cooked white sushi rice
- 150g/ 5 oz Cooked Tuscan black rice
- Nori sheets
- Shimeji mushrooms
- Asparagus strips – halved
- Carrots – halved, and thinly sliced into strips
- Coconut oil
- Sesame seed oil
Utensils
- Japanese knife (extremely sharp)
- Cutting board
- Rolling mat
- Cling film
- Frying pan
- Bowls (for cooling vegetables)
- Spatula or turner (for sautéeing vegetables)
Seasoning
- 3 x garlic cloves
- Salt and pepper
- Carrot ginger sauce