Mushroom and Avocado Sushi
What I love about this sushi is its perfect combination of flavours and textures. And if you're not used to eating it with brown rice, then you're in for a treat. The brown rice improves the nutritional quality of this meal, and if you really want to take the health aspect to the next level you can sub the sesame oil for water or liquid vegetable stock.It's not that hard to make once you get the knack of rolling sushi - remember it doesn't have to be perfect to be delicious!
- 1 2/3 cups Water
- 1 cup Short Grain Brown Rice rinsed
- 3 Tbsp Rice Wine Vinegar
- 2 Tbsp Organic Cane Sugar
- 1/2 tsp Sea Salt
- 4 sheets Nori
- 2 tsp Sesame Oil for frying
- 1/2 cup Shiitake Mushrooms sliced
- 2 Tbsp Soy Sauce
- 1 tsp Sesame Seeds
- 1 Avocado sliced
- 1 Roasted Red Capsicum
- 1 Lebanese cucumber
- 4 Spring Onions
- 1/4 cup Pickled Ginger
- In a medium saucepan, bring water to a boil then add rice, swirl to coat, and lower heat to low and cover. Simmer until water is completely absorbed and rice is tender – about 18-25 minutes. Drain off any excess water if there is any.
- In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
- Once the rice is done, add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir. It should be sticky and completely dry once it’s ready.
- In a skillet, heat the sesame oil over medium high heat. Add the mushrooms and saute for 5-10 minutes, or until golden and fragrant. Add the soy sauce, tossing the mushrooms, and cook until darkened. Remove from heat and sprinkle with sesame seeds.
- Thinly slice your avocado, capsicum, cucumber and spring onions.
- To roll the sushi: Grab your sushi mat and top with a sheet of nori, shiny side down. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick to allow room for the filling.
- Arrange a generous serving of your filling in a line at the bottom 3/4 of the rice closest to you.
- Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll the mat over to mold and compress the roll. Continue until it’s all the way rolled up. I find slicing with a very sharp serrated knife yields the best results. Repeat until all rice and fillings are used up.
- Serve immediately with tamari or soy sauce, and wasabi. Best when fresh, though leftovers keep covered in the refrigerator for up to 2 days.
Calories: 342kcalCarbohydrates: 59gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 815mgPotassium: 762mgFiber: 8gSugar: 10gVitamin A: 1339IUVitamin C: 49mgCalcium: 61mgIron: 2mg
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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