Garlic Mushroom & Asparagus Sushi
Ingredients
- 3 cups mushrooms
- 280g asparagus
- 2 avocados
- 280g carrots
- 1 cup white rice
- 1 cup brown rice
- 3 tbsp tamari or soy sauce
- 2 cloves garlic, crushed
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1/2 tbsp cane sugar
- 1-2 tbsp sesame seeds (optional)
Preparation
Thoroughly rinse rice until water runs clear & cook rice according to the directions of the package of rice
You can do all white rice or all brown or do half and half
If you do half and half, make sure to make them separately
Slice the mushrooms
Place the mushrooms in a bowl and add 3 tbsp of tamari or soy sauce, crushed garlic and mix with a spoon until everything is well combined
Cover and set in the fridge for 25 minutes
Slice avocado into thick slices & slice carrots into thin strips
In a large pan over medium heat add marinated mushrooms and saute for 3 minutes
Then add asparagus to the pan and cook both the asparagus and mushrooms for 10 minutes or until both are tender
Turn off heat and let vegetables cool
Let rice thoroughly cool and transfer to nonmetallic bowl
Fluff with a fork to let extra heat release
Mix vinegar, sugar, and salt until dissolved and pour into rice, gently mix rice to incorporate seasoning
Lay out a large piece of plastic wrap (or bamboo mat), then lay seaweed paper over it with rough side facing up, apply rice to nori sheet covering all edges
Apply rice 1/2″ thick
Layer veggies on bottom of nori & roll carefully with the plastic wrap (or bamboo mat), tightening with hands as you roll
Slice with a sharp knife
Season with sesame seeds if desired
Use Soy Sauce dipping and enjoy