Marinated Mushroom, Avocado & Cucumber Sushi
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6 rolls 1x
Ingredients
Units
Scale
Marinated Mushrooms
- 1 1/2 cup sliced mushrooms (white, baby bella, or crimini)
- 1 tbsp tamari (or soy sauce/coconut aminos)
Sushi Rice
- 2 cups uncooked sushi rice (basmati works well too)
- 2-3 cups water (see notes below for water recommendations)
Sushi Veggies
- 1 ripe avocado (sliced)
- 1 medium cucumber (sliced)
- 2-3 tbsp sesame seeds (optional)
- 5-6 sheets sushi nori (or soy paper wraps)
- 1 small bowl of water
To Serve
- pickled sushi ginger
- sweet chili sauce
- wasabi (I use a powder that I add water too )
- tamari or soy sauce
Tamari Mustard Dipping Sauce
- 1/2 tsp mustard (I like brown mustard, yellow works fine too)
- 1 tsp tamari (or soy sauce)
- 1/2 tsp water
Sushi Assembly
- 1 bamboo rolling mat (placed inside a large ziplock bag - optional but I find sushi easier to roll this way)
Instructions
- Add marinated mushroom ingredients to small bowl and allow to sit on counter or in fridge while you prepare the rest of the ingredients.
- Cook the rice. I really like to use a rice maker for this, but if you don't have one on hand follow the package instructions using a saucepan.
*Be sure to rinse whatever type of rice you use thoroughly in a mesh strainer until the water runs clear (it will be cloudy at first). This ensures the rice doesnt turn into a sticky blob. Should take 22-25 minutes.
**I've found you'll use about 1/2 a cup less water if your using a rice maker than you would on the stove.
***Double check the water:rice ratio for the specific kind of rice your using. Remember you can always add more water while it's cooking if it seems it needs it. Be easy - cooking perfect rice is hard! - Prep sushi veggies, sauces, and gather the rest of the ingredients.
- Once rthe ice is cooked, let it cool a bit before working with it. Then assemble sushi and serve. Check out the blog post below to check out our "How To: Rolling Sushi" blog post.
Notes
*lasts in fridge a few days. To get more shelf life out of the rice, it's better to leave everything unassembled, then heat up the rice and assemble on the spot.