Description Edit

Always check the ingredients to make sure the product is vegan.

Ingredients Edit

Seaweed stock Edit

Directions Edit

  1. Cook rice.
  2. Cook okra in boiling water about 20 seconds. Chop 8 of them. Slice 2 of them for decoration.
  3. Cut cucumber in 5mm cubes.
  4. Cut mini tomatoes in 8, cut all of them.
  5. Mix well the natto.
  6. By hand, break the nori sheet in small pieces.
  7. Mix all the above, leave it in fridge to cool.
  8. Mix soy sauce, 40ml seaweed stock and wasabi. Leave it in fridge to cool.
  9. Just before serving, (for the prevention of discoloration) cut avocado in cubes.
  10. In a bowl, serve some cooked rice, and on top, add soy sauce and wasabi.
  11. Garnish with okura and some wasabi.
  12. Make a seaweed stock by immersing several pieces of kombu (thick kelp leaves) in cool water, let it sit overnight.

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