Shiitake Maki with Carrot Ginger Sauce (from Love & Lemons)
1 cup short grain rice, rinsed
2 cups water
1 tsp olive oil
2 Tbsp rice vinegar
1 Tbsp sugar
1 tsp salt
6 oz shiitake mushrooms
1 Tbsp olive oil
1 tsp soy sauce
Carrot Ginger Dipping Sauce
3/4 cup raw carrots
1/3 to 1/2 cup water
1/4 cup olive oil
2 Tbsp rice vinegar
2 tsp minced ginger
1/4 tsp salt
3 nori sheets
1 cup sliced red cabbage
cucumber, cut into thin strips
avocado, sliced into strips
sesame seeds for sprinkling
1. Begin with the sushi rice.
Either combine the rice, water, and olive oil in a medium sauce pan, or use the sushi rice setting on the rice cooker.
If you're making the rice on the stove top, bring the water to a boil. Cover and let it simmer for 45 minutes.
Remove the rice from the heat and let it it, covered, for another 10 minutes.
Fluff with a fork and fold in the rice vinegar, sugar, and salt. Keep covered until ready to use.
2. Roast the mushrooms for the roll and the carrots for the ginger dipping suace.
Preheat the oven to 400.
Line two baking sheets with parchment paper.
Toss the mushrooms with olive oil and soy sauce.
Spread the mushrooms on one of the baking sheets in an even layer.
On the second baking sheet, spread out the carrots.
Roast for 25 to 30 minutes, or until the mushrooms are browned around the edges.
3. Make the ginger dipping sauce.
In a food processor, combine the roasted carrots, water, olive oil, rice vinegar, ginger, and salt. Blend until creamy, then chill until ready to eat.
4. Make the rolls.
To assemble the roles, place a handful of rice onto the lower two-thirds of one sheet of nori. At the bottom of the rice, place the toppings.
Use a bamboo mat to roll the nori tightly; if you do not have a bamboo mat, it is possible to roll by hand or by using a piece of plastic wrap.
Place the roll to the side, cut side down, and repeat with the remaining rolls.
When you're reading to cut the sushi, use a sharp knife and wipe the knife clean with a damp towel between cuts.
Sprinkle the top of the pieces with sesame seeds.
Serve with the carrot ginger dipping sauce and soy sauce.
Before Sam was a vegetarian, we enjoyed going to a nice sushi restaurant for our anniversary. Occasionally, if we were in the mood for sushi, we'd partake in the Wednesday $5 sushi at Sprouts. I was craving a sushi experience one Wednesday, so I decided to surprise Sam with mushroom sushi and tofu sushi bowls.
The mushroom sushi from Love & Lemons was ridiculously easy and delicious. I couldn't find our bamboo mat, so I placed the piece of nori on top of a piece of plastic wrap and used that to guide the roll. Even without the mat, our rolls held together.
For the tofu sushi bowls, we had sushi rice, cabbage, edamame, avocado, corn, nori, and sauteed tofu. You can add whatever you'd like to a sushi bowl. Serve it with a few pieces of nori and it's a spectacular dish.
This dinner was fun to make and deceptively easy. Though all of the steps make the roll a bit time consuming--from the cook time on the rice to assembling the rolls--I enjoyed spending the afternoon satisfying my sushi craving with this vegan recipe.