Sushi has never tasted so good with an abundance of spices and root vegetables for a kick of fall/winter flavors. Don't forget to dip it in the ginger sauce!
Japanese style rice
or apple cider vinegar
coconut palm sugar
shitaki and oyster are delish, but whatever you like!
or soy sauce, nama shoyu
medium carrot; julienned
medium beets; coarsely grated
medium sweet turnip; coarsely grated
or watermelon radish
medium parsnip; finely grated
celeriac/celery root; finely grated
Rinse rice until water runs clear, drain.
Use a rice cooker -or-
Bring 2 cups of water to a boil, then add rice.
As soon as water starts to boil turn the heat to low, cover and let simmer for 15 minutes.
Turn the heat off and let cool for 10 minutes.
Stir in the rest of the ingredients and coat rice evenly.
Chop the mushrooms into strips and mix in tamari and onion.
Add mushroom mixture to skillet and sauté for 3 minutes on medium-low.
Remove from heat
Add a 1/2 cup of rice to the nori sheet and spread it evenly all over the nori sheet leaving about 2 inches on the top bare.
Add a handful of carrots, mushrooms, shredded veggies and avocado; spread them all out evenly horizontally across the sheet.
It's easiest to roll sushi with a bamboo rolling mat for the initial fold over but you could also use plastic wrap or anything else that can help pick up the now heavy delicate nori sheet.
Make a big fold over all the veggies and line up the edge with the end of the rice. Use your hands to firmly pack the roll and fold the rice underneath the roll so they complete "the circle"
With your finger, using either water or tamari, dab the bare seaweed and roll it closed.Use your finger to pat down the seal and set aside to dry before cutting
When cutting make sure you're knife is sharp and wet, so you don't tear through the nori.
Use a gentle sawing motion until you have hit the bottom rice layer, then bring your knife straight down.
These store nicely in the refrigerator for up to 2 days in an airtight container.