Ingredients:

Sushi Rice:

• 2 cups Sushi Rice

• 3 cups Water

• 4 tablespoons Rice Vinegar

• 2 teaspoons Sea Salt

• 2 tablespoons Mirin Seasoning

• 3 tablespoons Sugar

• 2 teaspoons Activated Charcoal Powder

• Sheets of Nori Seaweed
  
  Fillings:

• 1 Bunch of Asparagus, blanched and cooled

• Tofu of choice, cut into strips

• Cucumber, cut into strips

• Avocado, cut into strips

• Green Salad Mix

• Vegan Mayonnaise

Directions:

1. Combine Rice, Water, Rice Vinegar, Sea Salt, Mirin, Sugar and Activated Charcoal Powder in a large saucepan.
   
   
2. Bring to a boil, and then reduce to the lowest heat and place a lid on the pan. Cook for 20 minutes, and then turn off the heat. Leave the pan covered for a further 10 minutes.
   
   
3. After 10 minutes, transfer the rice to a large bowl. If you have a friend, have them use a hand fan to fan the rice as you cut and fold it to make it sticky. Alternatively, I do this in front of a small
   table fan. You want to cut the rice and fold it in a clockwise rotation, until the rice is fully cooled.
   
   
4. Place your Nori Seaweed on a sushi mat, and spread a thin layer of rice all over it. In order to keep the rice from sticking to your hands, wet your hands before handling the rice.
   
   
5. Place your fillings in the middle of your rice, and then using the sushi mat as guidance, gently roll your sushi roll up tightly. Repeat with remaining rice and fillings.
   
   
6. Once all your sushi rolls have been prepared, cut into pieces with a wet serrated knife. Enjoy!

Leftovers can be kept in an air tight box for up to a day or two - perfect for a work lunch!