Mushroom & Avocado Sushi

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.