Maki Sushi
Ingredients
Roasted Shiitakes
-
6
ounces
shiitake mushrooms
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
tamari
Carrot Ginger Dipping Sauce
-
½
cup
chopped roasted carrots
-
¼
cup
extra-virgin olive oil
-
⅓ to ½
cup
water
-
2
tablespoons
rice vinegar
-
2
teaspoons
minced ginger
-
¼
teaspoon
sea salt
Sushi Rice
-
1
cup
short grain brown rice
-
2
cups
water
-
1
teaspoon
extra-virgin olive oil
-
2
tablespoons
rice vinegar
-
1
tablespoon
cane sugar
-
1
teaspoon
sea salt
For the Rolls
-
3
sheets
nori
-
1
cup
thinly sliced red cabbage
-
3
long thin strips
cucumber
-
½
avocado
sliced into strips
-
to taste
sesame seeds
-
to taste
tamari
-
optional
pickled ginger
Instructions
- Preheat the oven to 400°F and prepare baking sheets with parchment paper.
- Toss shiitake mushrooms with olive oil and tamari, then roast for 25 to 30 minutes until browned.
- For the dipping sauce, blend roasted carrots, water, olive oil, rice vinegar, ginger, and salt until creamy, then chill.
- Prepare sushi rice by boiling rice with water and olive oil, then simmer for 45 minutes. Let sit covered for 10 minutes, fluff, and mix in rice vinegar, sugar, and salt.
- To assemble, place a nori sheet on a bamboo mat, press rice onto the lower two-thirds, and add toppings.
- Roll the nori using the bamboo mat, press gently, and place the roll cut side down.
- Slice the sushi with a sharp knife, cleaning the knife between cuts, and sprinkle with sesame seeds.
- Serve with dipping sauce, tamari, and optional pickled ginger.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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