Lets be honest, who doesn’t love sushi? Even my two year old is obsessed with it! every day I here “zooshi mummy…..zooshi” haha. My obsession with sushi goes deep and I eat it a lot! So i find I like to have different varieties of fillings, some days I like it really simple with just cucumber or just avocado but other days I like to add things like carrot, capsicum, pumpkin, kale, lettuce, vegan mayonaise, or teriyaki tofu.
One of my favourites add ‘ins’ is the tamari mushroom its so so yum! All it is is mushrooms marinated with low sodium tamari sauce (which is a low salt wheat free gluten free soy sauce) in the fridge for an hour or so. Along with the seaweed sheets, rice, creamy avocado and crispy cucumber it is a match made in heaven. GET ROLLING!
YOU WILL NEED
- nori seaweed sheets
- 1 cup chopped mushrooms, I used brown mushrooms
- 1 cuccumber
- 1/2 avocado
- 1 tbsp salt reduce tamari sauce
- sesame seeds
- 2 cups cooked sushi rice
Clean up your mushrooms from any dirt and thinly slice them up, in a small bowl container add your mushrooms and tamari sauce and shake around till mushrooms are coated well, refrigerate while preparing rice and other vegetable.
Lay down your bamboo sushi mat on a wide wooden board. Lay your nori sheet shiny side down, then
scoop on your rice with spatula and firmly press your rice onto your nori sheet, but make sure you leave 2cm each end of your nori sheet free so when you roll the sushi up the ends will stick together.(refer to previous page photo, you can see the space left at each end). Layer your avocado, cucumber and mushroom like a pyramid or very close to each other at the end closest to you length ways.
Wet your finger and run it along both ends of the nori sheet that your kept free, now start rolling! with the side closest to you, grab the bamboo mat and slightly roll it over your pyramid of ingredients then lift the bamboo matt and continue to roll until both ends meet then firmly press the sushi into a round shape when wrapped in the bamboo mat.
Set your sushi aside for 5 minutes before cutting, this insures the seaweed had moistened and stuck to the rice maKing it easy to cut and wont fall apart. With a slightly moist sharp knife cut your sushi into desired width.