Kale, Avocado and Egg Rice Cups

_INGREDIENTS:

• 1.5 cups cooked sushi rice
• 1 Tbsp rice wine vinegar 
• 3 nori sheets 
• 1 Tbsp sesame oil 
• 3 large kale leaves
• 1 clove garlic, minced 
• ½ tsp ginger, minced
• 1 large avocado or two small 
• 2 hard boiled eggs 
• 1 Tbsp Sesame seeds (Black, white or a mix of the two!) 
• Mayonnaise (Sushi mayo is best) 
• Sriracha (optional)

_{INSTRUCTIONS:}

1. Cook the sushi rice in accordance with the instructions on the packet, then set aside to cool (spreading the rice out over a plate or tray helps to speed this along!). Once cooled, add the rice wine vinegar and mix through the rice. 
2. Preheat the oven to 200°C and grease a 12-cavity muffin tin.
3. Cut each nori sheet into 4 squares. Place a cut nori sheet inside each cavity in the muffin tin and then place a spoonful of rice on top, gently pressing down with a spoon or wet fingertips to compact the rice. The rice should fill about ¾ of the cavity.
4. Spray or brush the rice with oil then place into the oven and bake for 10-12 minutes.
5. Remove from the oven and set aside. 
6. While the rice cups are cooking, hard boil your eggs. Leave them in boiling water for about 10 minutes. Remove the eggs from the pot and place into cold water to cool. When the eggs are cool, remove the shells.
7. Remove the kale leaves from the stalk. Shred the kale leaves into thin pieces. Heat a large frying pan with sesame oil, add the minced garlic and ginger and sauté together with the kale for 3-4 minutes. Remove from the heat and set aside to cool. 
8. Once the sushi cups and kale are cooled it’s time to assemble the sushi cups. 
9. Cut both the avocado and hard boiled eggs into cubes. 
10. Place the kale on top of the rice, then add the avocado and egg. Repeat until each of the sushi cups have been filled. Drizzle with your favorite sushi mayonnaise, a sprinkle of sesame seeds and add a touch of sriracha if you like spice.

Store in the fridge for 1-2 days if the sushi rice is cooked freshly. You could also remix your leftovers and use day-old rice to create this recipe (just ensure the rice was cooled quickly and then stored in the fridge after it was cooked the first time).