Two steamed buns filled with vegetable tempura, micro parsley, pickled cucumber, pickled red onion, spring onions and sesame seeds. Served with vegan sweet chilli mayo
Avocado and cucumber wrapped in nori seaweed, rolled in rice and topped with gently seared salmon slice and sprinkle of chives. Served with ginger, wasabi, spicy mayo and a sweet and salty unagi sauce
