1 jar of Garden Gourmet Sensational VUNA or another plant-based equivalent
200 g of sushi rice
100 g soy beans
2 tbsp sushi vinegar
1 hand (25 g) baby spinach
50 g red cabbage (piece)
black and white mixed sesame seeds
4 tbsp Japanese soy sauce
3 tbsp mirin: sweet Japanese rice wine
½ fresh red chili pepper to taste (or dried ground red pepper)½ fresh red chili pepper to taste (or dried ground red pepper)
2 tbsp sesame oil
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