Buckwheat maki with avocado and mushrooms

Method

1. Bring the salted water to a boil, add the buckwheat and cook for about 15 minutes until tender and the water is absorbed.
2. Meanwhile, peel the avocado, cut it into strips and toss it in a bowl with the lemon juice and a drizzle of agave syrup.
3. Slice the mushrooms and sauté them in a hot pan with the olive oil and a pinch of white pepper.
4. Let the cooked buckwheat cool, then stir in the rice vinegar.
5. Lay a nori sheet on a sushi mat and spread a thin layer of buckwheat over it.
6. Sprinkle with sesame seeds and lay a strip of avocado and a strip of mushrooms across.
7. Roll up tightly with the mat and slice into pieces. Repeat with the remaining ingredients.
8. Serve with soy sauce or tamari.

Tip. Pick an avocado that is ripe but still firm so the strips hold their shape.