Spring is in the air and it fills us with the desire to eat clean, fresh flavours like Mushroom Sushi – so delicious it’s worth the effort of making at home! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #fakeaway #Asianfood #sushi #vegsushi #vegmeal #pickledginger
Mushroom Sushi
Serves 2
Ingredients
1 cup sushi rice
1 cup water
40ml rice vinegar
40ml sugar
5ml salt
4 sheets nori
6 fresh Portabellini mushrooms, sliced
1 avocado, sliced
⅓ cucumber, julienned
4 whole piquanté peppers, sliced
TO SERVE
soy sauce
pickled ginger
Method
1 To make the rice, rinse the sushi rice and drain thoroughly. Place the rice and water into a small saucepan and cook gently until the rice is just tender and the water has been absorbed.
2 In a separate small saucepan, combine the rice vinegar, sugar and salt. Cook over a medium heat until sugar has dissolved. Allow to cool. Place the cooked rice into a large mixing bowl and pour the vinegar sauce over the hot rice. Mix gently to combine.
3 Place a sheet of nori onto a sushi mat. Cover it with a thin layer of sushi rice, pushing down with your fingers.
4 Lay a row of sliced mushrooms, avocado, cucumber and piquanté peppers onto one side of the rice.
5 Roll the sushi into a tight cylinder. Slice into bite-size pieces with a sharp knife. Repeat with remaining ingredients. Serve with soy sauce and pickled ginger.