Garlic Mushroom Avocado Sushi
Ingredients
- 3 cups mushrooms
- 10 ounces asparagus
- 2 avocados
- 10 ounces carrots
- 1 cup uncooked white rice
- 1 cup uncooked 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 the rice until water runs clear and cook according to package directions. Use all white rice, all brown rice, or half and half, cooking them separately if mixed.
Meanwhile, rinse the mushrooms and dry with a paper towel. Slice into 1/2 inch slices. Place in a bowl, add tamari or soy sauce and crushed garlic, mix well, cover, and refrigerate for 25 minutes.
Slice the avocado into thick slices and the carrots into thin strips or use a julienne peeler.
In a large pan over medium heat, add the marinated mushrooms and sauté for 3 minutes. Add the asparagus and cook both for 10 minutes or until tender. Turn off the heat and let the vegetables cool.
Let the rice cool thoroughly and transfer to a nonmetallic bowl. Fluff with a fork to release extra heat.
Mix vinegar, sugar, and salt until dissolved, then pour into the rice and gently mix to incorporate the seasoning.
Lay out a large piece of plastic wrap and place nori sheet over it with the rough side up. Apply rice to the nori sheet, covering all edges and about 1/2 inch thick.
Layer the vegetables on the bottom of the nori and roll carefully with the plastic wrap, tightening with your hands as you roll.
Slice the roll with a sharp knife.
Season with sesame seeds if desired.
Serve with soy sauce for dipping and enjoy.
