Shiitake Maki with Carrot Ginger Sauce

We get a little bit better at rolling sushi every time. I think the key is to make it well in advance, wrap it in plastic, and let the rolls sit in the fridge for a while before cutting.



Modified Recipe by Love & Lemons | Serves: 2 | Time: ~1 hr


Ingredients

Roasted Shiitakes

6 oz shiitake #mushrooms

1 tbsp EVO

1 tbsp coconut aminos


Carrot ginger dipping sauce

½ cup chopped roasted #carrots (about ¾ cup raw carrots)

⅓ to ½ cup water

¼ cup EVO

2 tsp rice vinegar

1 tsp ginger

¼ tsp salt


Sushi rice

1 cup #sushi rice

1 1/2 cups water

3 tbsp rice vinegar


For the rolls

3 nori sheets

1 cup thinly sliced red #cabbage

½ #avocado, sliced into strips

Sesame seeds, for sprinkling

Pickled ginger, for serving

Wasabi, for serving


Instructions

Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the large baking sheet. Roast for 25 to 30 minutes or until browned around the edges. On the second sheet, roast the carrots for the dipping sauce.


Make the carrot ginger dipping sauce: In a blender, combine the roasted carrots, water, olive oil, rice vinegar, ginger, and salt and blend until creamy. Chill until ready to use and set aside the shiitakes until you're ready to roll.


Make the sushi rice: I diverged from the Vegan Richa recipe hear and went with an Instant Pot recipe for sushi rice. It'll save you about 40 minutes.


Assemble the maki sushi rolls. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings.


Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls. Let site at least 5 minutes.


Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.


Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, and pickled ginger.

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