Recipe: Wild Rice Chirashizushi with Avocado

Ingredients

Soak the shiitake mushrooms in a cup of water.
Cook 1 cup of wild rice in a rice cooker.
Parboil the sugar snap peas, slice them thinly, and set aside.
Make Japanese rolled egg and cut it into small cubes, or fry flat and slice into strips.
Cut the sashimi grade tuna into cubes.
Cut the Australian avocado into cubes and set aside.
Make sushi vinegar by boiling all ingredients in a small saucepan, then let cool.
Combine the water from the soaked mushrooms with sugar, sake, and soy sauce in a saucepan, add sliced mushrooms and carrots, boil, then simmer until soft.
When the rice is cooked, mix in the sushi vinegar using a cutting action with a wooden spatula.
Serve 1/4 of the rice on a plate and scatter the prepared toppings over it. Garnish with thinly sliced shiso leaves and nori pieces.

Servings

Calories

346

Total fat

12g

Total carbohydrates

39g

Total protein

20g

Sodium

77mg

Cholesterol

137mg