I don’t go out for sushi too often. Twice in the last six years to be precise, mainly because I am not a huge fan of the raw fish rice.So rice.So I thought of making a mushroom sushi in my style. Since my Crohn’s days and I also don’t feel too great when I get loaded down with so much .
There's no denying that sushi is one of the most popular Japanese Food across the globe. It's also known for being quite healthy and full of flavour. But, if you're not a fan of fish, this might not be the right type of sushi for you. Fear not, because in this article, we will be teaching you how to make mushroom sushi! This recipe is highly adaptable and can be tailored to your preferences. Simply follow the steps outlined and you'll be able to create a delicious and nutritious meal that will hit all the right notes!
One of those two times, the dinner was enjoyed while I was in Winnipeg with my grandma, cousin and my aunt. My aunt ordered, what she thought was a vegetarian roll and when it came, we all stared at it. I suggested that the fleshy stuff inside was likely mushrooms. My aunt ate a few pieces, then asked the server what it was. Turns out it was eel. Now, for most people, not such a big deal, but when you order veg and eat eel- a little bigger of a deal. My aunt declared that she might as well be eating her wallet. Kind of true.
I’ll pass on the eel, but rice-free mushroom sushi? Bring it!
This is what I knew… I knew I had a large bag of organic, fresh (as opposed to dried) shitake mushrooms. I had half an avocado that was on the verge of having seen better days and a couple sheets of Nori. I knew I didn’t want a raw mushroom salad. I knew that my avocado had only moments left before it went the way of the compost bin and I knew that I had little time to spend making lunch.
So what did I do, I did what I always do when I don’t have much time for lunch, I got creative and took more time for lunch than planned. Now, so you have a little extra time for lunch (or dinner or breakfast), I will keep this short and you can use the extra 5 minutes a longer post would take to read to get into your kitchen and make something great! And this recipe of course is both 5 Days Low Glycemic Eating or 5 days vegan friendly.
Mushroom Sushi
INGREDIENTS
- 2 cups, fresh shitake mushrooms, cleaned and sliced
- ½ avocado
- pickled ginger (optional)
- 1 Tbs fresh ginger root, grated
- 1-2 Tbs tamari
- 1 Tbs olive oil
- water as needed.
DIRECTIONS
- Heat the oil in a skillet, add the ginger and sautee lightly.
- Throw in the mushrooms and tamari, as water as needed so mushrooms will cook without sticking to the pan
- Once mushrooms shrink up a bit and get slightly dark, you know their ready, remove from heat.
- Lay out your seaweed on a sushi mat.
- Spread avocado either in slices or mashed up, along edge of sushi paper
- Add in optional pickled ginger and then make a row of mushrooms
- Roll, slice, eat. Yum!
Sushi is a traditional Japanese rice meal made with cooked rice, vinegar, and a variety of vegetable, egg, or raw seafood garnishes that is served chilled.If you're looking for a delicious and unique sushi dish that's sure to impress your guests, give our Mushroom Sushi a try! Packed with flavor and texture, this dish is perfect for anyone who loves sushi but wants something a little different. Thanks for reading!So try out this Mushroom sushi recipe and take a look at our mushroom soup recipe. and let us know in the comments below.
Mushroom Sushi
Ingredients
- 2 cups fresh shitake mushrooms, cleaned and sliced
- ½ avocado
- 2 sheets of nori
- pickled ginger optional
- 1 Tbs fresh ginger root grated
- 1-2 Tbs tamari
- 1 Tbs olive oil
- water as needed
Instructions
- Heat the oil in a skillet, add the ginger and sautee lightly.
- Throw in the mushrooms and tamari, as water as needed so mushrooms will cook without sticking to the pan
- Once mushrooms shrink up a bit and get slightly dark, you know their ready, remove from heat.
- Lay out your seaweed on a sushi mat.
- Spread avocado either in slices or mashed up, along edge of sushi paper
- Add in optional pickled ginger and then make a row of mushrooms
- Roll, slice, eat. Yum!
Leave a Reply