Garlic Mushroom Asparagus Sushi
GUESS WHAT? Veggies other then cucumber and avocado can go amazing in vegan sushi. Garlicy mushroom, asparagus and avocado sushi for the win!
I have a serious love for mushrooms! If you’re not a mushroom lover, feel free to use eggplant or any other veggie your heart desires… just make sure its a veggie you can marinate & cook! I marinated the mushrooms in Tamari (gluten free soy sauce) and crushed garlic. SO YUM!
I learned how to make sushi when I was very young. I began cooking at the age of 10! I remember learning how to make / roll sushi from a “how to sushi” book. Ever since learning, I swore I was a sushi chef and even taught my 5th grade class how to make sushi too! haha. It seems complicated but its actually quite simple!
Sushi can be SO versatile. Seriously any veggie can join the party. I like to switch it up depending on the veggies I have in my fridge! Another way I keep it interesting is by changing up the rice. While short grain white rice is the traditional rice used in sushi, I like to do half white and half brown rice! Get creative and have fun with it!
PREP TIME
5min
COOK TIME
45min
TOTAL TIME
50min
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)
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- 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!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
