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Serves 2

2 Nori sheets
200g cooked sushi rice or preferred rice
1 tablespoon seasoned rice wine vinegar
1 Avocado, sliced
150g RAW Fresh Sauerkraut - Curry and Ginger
1/2 a Cucumber
1/2 a Carrot
30g Radish
Fresh sprouts (optional)
½ teaspoon of minced Ginger
½ teaspoon minced Garlic
Black Sesame Seeds
Wasabi Paste, optional

1. Prepare the sushi rice the day before or several hours prior to making the sushi and allow it to cool to room temperature. Add rice vinegar to the cooled, cooked rice before using.
2. Cut all vegetables into thin slices or julienne style and mix together with the minced garlic and ginger.
3. In a jar, start with a layer of rice, top with vegetables and sauerkraut, followed by another layer of rice, vegetables and sauerkraut and a final layer of rice.
4. Top with small pieces of nori, extra avocado, sauerkraut and a sprinkle of black sesame seeds.
5. Serve and enjoy!


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