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RAW Sushi for hot summer days

1) Marinate curly kale in himalayan salt, lemon and soy sauce, then once it's soft cut it small – that's your base.
2) Slice avocado, pepper, cucumber, cooked beetroot, carrots in pieces as thick as you like them.
3) Place a nori leave on a bamboo sushi-roll mat and add the curly kale onto it, quiet a lot.
4) Now add avocado, pepper, cucumber, carrots and/or cooked beetroot on top and roll the nori leave.
5) Add some sesame seeds.
Create one roll with only avocado and cucumber and then another one with beetroot, carrots and pepper.
Of course you can create any possible combination with all kind of veggies and herbs. Just play with it.
Cut the rolls and serve with chilled soy sauce.

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