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Shiitake Avocado And Pickled Ginger Sushi Rolls Recipe

Shiitake Avocado And Pickled Ginger Sushi Rolls Recipe

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Shiitake Avocado And Pickled Ginger Sushi Rolls

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Ingredients

Count

Nutrition

3610

Calories

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Ingredients:

Serving

for the filling
1 cup thinly sliced shiitake mushroom caps
1/4 cup nama shoyu plus 1/2 cup for dipping ( organic soy sauce)
2 tbsp extra virging olive oil
pickled ginger
2 large young gingerroots, peeled and sliced very thin on a mandoline
2 tbsp sea salt
1 1/2 cup raw apple cider vinegar
3/4 cup agave nectar
1/2 cup beet juice (optional)
for the jicama rice (rice substitute)
6 cup chopped jicama (roughly 1-inch cubes )
1/2 cup pine nuts
1 tbsp plus 2 tsps sea salt
1/4 cup brown rice wine vinegar
3 tbsp agave nectar
for the roll
6 - 8 sheets untoasted nori (dried seaweed wrap)
1 medium cucumber, peeled, seeded , and thinly julienned
2 ripe avocados, peeled, pitted, and sliced
1 small bunch sunflower sprouts
2 green onions, white and 1 inch of green, thinly sliced
1/2 cup wasabi
2 tbsp black sesame seeds for garnish

Directions:

In a small bow, toss the shiitakes with 1/4 c of the nama shoyu and the olive oil.
Allow to marinate for about 1 hour.
Drain well and set aside.
To make raw pickled ginger:
Place the sliced ginger in a bowl and sprinkle generously with the salt.
Let stand for about 5 minutes.
Rinse well, drain, and squeeze out the water.
Place about 2/3 of the ginger in one bowl with 1 c of the vinegar and 1/2 cup of the agave nectar.
Julienne the remaining ginger and place in another small bowl with the remaining 1/2 c vinegar and 1/4 c agave nectar.
Add the beet juice (if using) to the bowl with the julienned ginger.
Be sure the ginger is fully immersed in liquid - if not, simply add more vinegar and agve accordingly.
Cover both bowls and refrigerate for at least 1 day and up to 3 days.
Drain well before using.
For the jicama rice :
Place the jicama and pine nuts in a food processor and pulse until chopped to the approximate size of rice grains.
Press the jicama between clean kitchen towels or paper towels to remove all of the excess moisture.
In a large bowl, combine the rice with the salt, rice vinegar, and agave nectar and mix well.
Gently spread the mixture onto dehydrator screens and dehydrate at 115 degrees for about 2 hours to remove additional moisture.
It's a good idea to check the mixture occasionally to make sure it is not getting too dry, and to toss it around a bit on the tray as the edges dry faster.
If left too long in the dehydrator, it will start to turn pale brown, which is not really so bad, it just doesn't look as nice.
If this happens, just add a bit more seasoning liquid, and keep in mind that the yield will be a bit less, and the texture not as soft.
The rice will keep for up to 2 - 3 days in a covered container in the refrigerator.
You should have about 4 1/2 cups.
To make the sushi rolls:
Place a sheet of nori on a bamboo mat with the rougher side facing up.
Make sure the shorter side is closest to you (portrait, not landscape).
Place about 1/2 c of rice on the nori and spread out evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom.
Lay some of the cucumber, avocados, shiitake filling, sprouts, and the pink julienned ginger across the rice.
Let the leafy ends of the sprouts extend beyond the edges of the nori.
Sprinkle with some of the green onion.
Spread a small amount of wasabi across the exposed nori before rolling.
Fold the bottom of the bamboo mat up and over the filling and roll the nori tightly.
Wet the top edge of the nori with a little water to help seal it shut.
Hold the roll in the mat for a few seconds to let it set and seal.
Gently unwrap the mat, and using a very sharp knife, cut the roll into 6 pieces, wiping the knife clean with a wet towel between cuts.
It helps to cut it in half first, and then cut each half into 3 even sized pieces.
Arrange the sushi on a plate and sprinkle with sesame seeds.
Garnish with a small pile of the pickled ginger slices and a bit of wasabi.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3610 Kcal (15114 kJ)
Calories from fat	521.33 Kcal
		% Daily Value*
Total Fat	57.93g	89%
Sodium	10733.35mg	447%
Potassium	2505.61mg	53%
Total Carbs	813.54g	271%
Sugars	739.27g	2957%
Dietary Fiber	45.17g	181%
Protein	21.45g	43%
Vitamin C	116.7mg	194%
Iron	9.7mg	54%
Calcium	234.8mg	23%

Amount Per 100 g
Calories	250.23 Kcal (1048 kJ)
Calories from fat	36.14 Kcal
		% Daily Value*
Total Fat	4.02g	89%
Sodium	743.98mg	447%
Potassium	173.68mg	53%
Total Carbs	56.39g	271%
Sugars	51.24g	2957%
Dietary Fiber	3.13g	181%
Protein	1.49g	43%
Vitamin C	8.1mg	194%
Iron	0.7mg	54%
Calcium	16.3mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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