Vegetarian Sushi Bowl Recipe - Great British Chefs

Ingredients

• 80g of sushi rice, rinsed
• 2 tbsp of rice wine vinegar
• 2 tbsp of water
• 1 tbsp of brown sugar
• 1/2 bunch of spring onions
• 1 mango, (small), sliced
• 2 carrots, (large), grated
• 60g of seaweed, (dried), sliced and soaked in water
• 2 tbsp of sesame oil
• 1/2 cucumber, (small), finely sliced
• 1 handful of alfalfa sprouts
• 2 tbsp of sesame seeds, toasted
• 200g of frozen peas
• 2 tbsp of milk
• 1 tsp wasabi paste