80g of nishiki 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




