Makes 6 large rolls or 12 hand rolls
6 field mushrooms (600g)
piece of ginger (35g)
3 cloves of garlic
8 tbsp soy sauce
5 tbsp mirin
4 tbsp honey or raw sugar
3 tbsp rice wine vinegar
20mls vegetable oil
1 x 10 pack of nori sheets
1.5 large avocados or 2 small avocados
1 telegraph cucumber
1 x bamboo sushi mat
2 cups sushi rice
3.5 cups water
1/3 cup sushi vinegar
For the rice
- Rinse the rice thoroughly with cold water.
- Cook the rice with 3.5 cups of water, using the absorption method.
- Once the rice has cooked, spread it out over a baking tray and gently stir through the sushi vinegar.
- Allow it to cool completely in the fridge.
For the teriyaki mushrooms
- Finely chop the garlic and ginger and put them into a bowl.
- Add the soy, mirin, honey (or sugar) and rice wine vinegar to the bowl and mix well.
- Slice the mushrooms into strips and add them into the bowl with the teriyaki sauce and coat everything well.
- Heat some of the vegetable oil in a pan adding in 1/3 of the mushrooms at a time, repeat this 3 times and set aside in a bowl as you go, there should be excess teriyaki sauce in the first bowl.
- Once all of the mushrooms have been fried add all of them back into the pan with the excess sauce and simmer on a low heat for around 5 minutes, the sauce should begin to bubble and reduce.
- Pour the mushrooms back into a bowl and allow them to cool completely in the fridge along with the rice.
Assembling and rolling the sushi
- Cut the cucumber and avocado into thin strips.
- Roll the sushi with the cucumber, avocado and mushrooms.
- Serve with optional soy sauce, pickled ginger & wasabi.
*Tip – if you’ve never rolled sushi before I recommend watching a youtube video here first*
About the Chef:
Kim grew up in the kitchen with a love of food; learning from her mother who worked as a chef. Once Kim discovered the amazing world of plant based wholefoods and how they not only enrich your diet but your whole lifestyle, she knew that this was the area she wanted to focus her heart and soul on.