Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.

While you are waiting for the rice, prepare your veg. Thinly slice cabbage and cucumber, and cut carrot into matchsticks (I recommend using a mandolin for this). Thinly slice avocado with a sharp knife.

Using a donut mould, mould the rice into donut shape. If you don't have a donut mould pack the sushi into a ball with your hands. Slightly flatten onto your work station, and stick your thumb into the centre of the ball to make an 'O' shape. (Lightly wet hands with water to stop the sushi from sticking to your hands. I did this throughout).

Decorate each donut with thin slices of cabbage, cucumber, carrots, and avocado to cover. Serve with tamari, or tamari almond butter sauce to dip.

To make the tamari almond butter sauce, add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Optional to add more water to thin if desired.