Wednesday, June 10, 2015

Recipe: Avocado-Shiitake Sushi

My sushi taste-tester.
I have always loved sushi. When I switched to a plant-based diet, I thought my sushi days were over. I had made sushi a few times, using grated carrots, avocado, etc., but I missed the "meaty" aspect. This recipe uses shiitake mushrooms in a teriyaki sauce, which provides that meaty, salty, almost unagi-like texture that I had been craving. The avocado provides a nice contrast to that.

My 5-year-old daughter helped me prepare the sushi. And by prepare, I mean sampling the avocado, the shiitake mushrooms, and the rice, all before they were prepared in the nori. She did help me roll up one of the sushi rolls. Then she continued to eat whatever I'd let her have. She also loved the finished product.
When making this recipe, I did make a few modifications. While I would not call myself a professional, this was not my first time making sushi and I felt that Chef Chloe's instructions were a bit strange for preparing the sushi rice. Instead, I prepared it the way I have since I was still in the single-digits.

When making sushi, I strongly recommend purchasing a bamboo sushi mat. I wouldn't attempt to make sushi without one.

Avocado-Shiitake Sushi
Recipe Source: Chloe's Kitchen by Chloe Coscarelli

3 c. cooked white sushi rice (or short-grain brown rice)
2 Tbsp. canola oil
6 oz. shiitake mushrooms, stemmed and thinly sliced
1 c. teriyaki sauce (recipe below)
1/3 c. rice vinegar
2 Tbsp. agave  white sugar
1 1/2 tsp. sea salt
4 sheets toasted nori (can be found in the Asian section of most grocery stores)
1 avocado, pitted, peeled, and thinly sliced

Cook rice according to package directions. While rice is cooking, prepare other ingredients.

Slicing the shiitake mushrooms

In a large skillet, heat oil over medium-high heat, and sauté mushrooms until soft and lightly browned. Add teriyaki sauce and cook until heated through. Remove mushrooms from skillet with a slotted spoon and reserve sauce.

Whisk together vinegar, agave, and salt in a small bowl. Transfer warm cooked rice to a large baking sheet. Slowly drizzle the vinegar mixture onto the rice, while gently folding the rice with a large spoon or spatula. Do not stir the rice or it will get mushy. Cover with a damp towel and let cool to room temperature.

In a large bowl, add warm cooked rice. Drizzle rice vinegar and sugar over the rice. Gently stir to combine. Sample the rice to see whether more rice vinegar or sugar is needed. Adding salt is not necessary.

To assemble sushi: Lay a sheet of nori, shiny side down, in front of you on a flat surface or bamboo sushi mat. With wet finger tips, press 3/4 c. cooled rice onto the nori, leaving a 1-inch border on the top and bottom and a 1/2-inch border on the two sides. On top of the rice, later one quarter of the teriyaki mushrooms and 2 to 3 slices of avocado, parallel to your body, 2 inches from the edge of nori that is closest to you. Roll the nori away from you tightly, like you are rolling a yoga mat or sleeping bag. Seal the roll with a little water. Using a sharp knife, cut 1/2-inch off of each edge of the nori roll to make clean edges. Slice the nori roll into 3/4-inch pieces.

Serve sushi with reserved teriyaki sauce or soy sauce and wasabi.


Teriyaki Sauce

3/4 c. water
3 Tbsp. soy sauce
1/2 tsp. grated fresh ginger
1 clove garlic, minced
2 Tbsp. brown sugar
1 Tbsp. cornstarch

In a medium saucepan, whisk together water, soy sauce, ginger, garlic brown sugar, and cornstarch. Heat the sauce over medium-high heat, whisking frequently, until it comes to a boil. Reduce the heat to medium-low and cook, whisking frequently, until the mixture has thickened and big syrupy bubbles appear on the surface.

1 comment:

  1. Your sushi looks amazing! We've tried making it before and have to have a roll look that nice! You must teach me your tricks!


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