Oleli’s Sushi
I tried sushi once before, and I liked it. However, it wasn’t until recently that I figured out it’s actually pretty easy to make sushi at home, with ingredients you like the most. I’m so happy that I tried it - I hope you will get inspired to make it yourself! MY version is Fungi-based. ;)
Ingredients
For 2 rolls:
nori sheets (2)
RICE
short-grain rice / sushi rice (150 ml - it’s not a mistake)
rice vinegar (1 tbsp)
agave syrup / sweetener/sugar of your choice (1 tsp)
water (200 ml)
oil
salt
FILLING
shiitake mushrooms (approx. 5 large)
carrots (2 small)
avocado (1/2)
Method
Rinse the rice and put it in a cooking pot. Pour over the water, add a pinch or two of salt, cover with a lid and bring to a boil. Then lower the heat to 3/9 and let it simmer for 10-15 minutes (depends on the rice).
Meanwhile, peel and mandoline the carrots into thin pieces. Next, take half of the avocado, peel it and slice it into thinner pieces.
Slice the shiitake mushrooms (with stems) into thin slices and quickly fry them on a little bit of oil. Once they develop a crust, add some salt, mix, and put aside.
Once the rice is cooked, mix in rice vinegar (maybe another kind of vinegar is acceptable as well?), agave syrup of sweeter/sugar of your choice. Taste if it needs more salt or anything else. Don’t make a paste out of the rice.
When you do all the steps above, it’s time to make the sushi roll!
First, place one nori sheet on a cutting board, then spread over half of the rice - leave the last two or three centimetres free. Then put on half of the filling (look at the picture below) - a few centimetres from the beginnings of the nori sheet. Start by placing on shiitake mushrooms, then add carrots, and lastly slices of carrots. Make sure not to add too much filling because otherwise, the result would not look like sushi.
Once you are ready, carefully roll everything. Before ending the roll, wet the last few centimetres (that will make the nori sheet stick together), and then roll it completely.
Slice the roll into approx. 2 cm high pieces, and enjoy!
Since I’m not too fond of the flavour of soy sauce or wasabi, I ate my sushi with a little bit of warm sauce made out of blended Hokkaido pumpkin and red bell pepper.
