INGREDIENTS:
-10 asparagus, woody ends removed and halved
-40 green beans, trimmed
-1 teaspoon sea salt
2 cups cooked brown short grain or brown sushi rice
-10 nori sheets, cut in half lengthwise
-½ tablespoon wasabi (optional)
-1/4 cup carrot, grated
-1 ¾ oz sprouts
-3 oz chicken, cubed or shredded
-Fresh Cilantro
SAUCE:
-2 avocados, peeled, pitted and mashed
-1 tbsp avocado oil
DIRECTIONS:
Steam asparagus and green beans, for 5 minutes or until the vegetables are cooked but still slightly crunchy. Add the salt to the cooked brown sushi rice and mix well. To make the sauce, mix together the avocados and oil in bowl until smooth. Spread 1 tablespoon of the sauce down the centre of one nori sheet, then add a little wasabi on top. On top of the sauce, put 1 tablespoon of the cooked brown sushi rice, 1 piece of asparagus, 2 green beans, 1 tablespoon sprouts, and shredded carrots. Add handful of chicken and touch of cilantro over top. Take the nori sheet in your hand and roll into a cone shape.
Repeat with the remaining ingredients and serve.
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