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Method
Step 1
Add the rice to a large saucepan of boiling water. Reduce to a simmer. Cook for 30 mins or until the rice is tender. Drain well. Season and return to the pan. Cover and set aside for 10 mins to steam. Use a fork to separate the grains.
Step 2
Meanwhile, to make the dipping sauce, whisk soy sauce, sugar, garlic, ginger and lime juice in a small bowl.
Step 3
To make the sriracha mayo, whisk the mayonnaise, oil and sriracha or chilli sauce in a separate small bowl.
Step 4
Place 1 kale leaf on a clean work surface. Cut crossways, about 6cm from the tip, to make 1 cup. Repeat with the remaining kale leaves.
Step 5
Arrange kale cups on a serving platter. Spoon 1 tbs of rice into the centre of each cup. Top with avocado, carrot and cucumber. Sprinkle with basil, mint and peanuts. Drizzle with the sriracha mayo and dipping sauce.
