Garlicy mushroom asparagus sushi Who wants a roll? Or two?
Garlicy mushroom asparagus sushi
⠀⠀⠀#asparagus recipes
INGREDIENTS
Serves 4
- 3 cups mushrooms
- 10 ounces asparagus
- 2 avocados
- 10 ounces carrots
- 1 cup uncooked white rice
- 1 cup uncooked brown rice
- 3 tbsp tamari or soy sauce
- 2 cloves garlic, crushed
- 1 tbsp rice vinegar
- 1/4 tsp salt
- 1/2 tbsp cane sugar
- 1-2 tbsp sesame seeds (optional)
- Thoroughly rinse rice until water runs clear & cook rice according to the directions of the package of rice. You can do all white rice or all brown or do half and half like I did. If you do half and half, make sure to make them separately.
- Meanwhile, rinse mushrooms and dry them with a paper towel. Slice the mushrooms into 1/2 inch slices. Place the mushrooms in a bowl and add 3 tbsp of tamari or soy sauce, crushed garlic and mix with a spoon until everything is well combined. Cover and set in the fridge for 25 minutes.
- Slice avocado into thick slices & slice carrots into thin strips or use a julienne peeler.
- In a large pan over medium heat add marinated mushrooms and saute for 3 minutes. Then add asparagus to the pan and cook both the asparagus and mushrooms for 10 minutes or until both are tender. Turn off heat and let vegetables cool.
- Let rice thoroughly cool and transfer to nonmetallic bowl. Fluff with a fork to let extra heat release.
- Mix vinegar, sugar, and salt until dissolved and pour into rice, gently mix rice to incorporate seasoning.
- Lay out a large piece of plastic wrap, then lay seaweed paper over it with rough side facing up, apply rice to nori sheet covering all edges. Apply rice 1/2″ thick.
- Layer veggies on bottom of nori & roll carefully with the plastic wrap, tightening with hands as you roll.
- Slice with a sharp knife.
- Season with sesame seeds if desired.
- Use Soy Sauce dipping and enjoy!
Who wants a roll? Or two?
❤️
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