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!
Total Time1 hourhr
Servings: 4
Ingredients
Sushi Rice
2cupsJapanese style rice
2cupswater
1tbsprice vinegaror apple cider vinegar
1tbspcoconut palm sugar
2tspsalt
Mushrooms
1cupmushroomsshitaki and oyster are delish, but whatever you like!
2tbspstamarior soy sauce, nama shoyu
1/4cuponion; diced
Filling
1avocado; semi-ripejulienned
1medium carrot; julienned
1/4medium beets; coarsely grated
1/4 medium sweet turnip; coarsely gratedor watermelon radish
1/8cupmedium parsnip; finely grated
1/8cupceleriac/celery root; finely grated
Instructions
Sushi Rice
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.
Mushrooms
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
Final Assembly
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.
Notes
These store nicely in the refrigerator for up to 2 days in an airtight container.