2 cups, fresh shitake mushrooms, cleaned and sliced
1/2 avocado
2 sheets of nori
pickled ginger (optional)
1 Tbs fresh ginger root, grated
1-2 Tbs tamari
1 Tbs olive oil
water as needed
- Heat the oil in a skillet, add the ginger and sautee lightly
- throw in the mushrooms and tamari, as water as needed so mushrooms will cook without sticking to the pan
- Once mushrooms shrink up a bit and get slightly dark, you know their ready, remove from heat.
- Lay out your seaweed on a sushi mat (here are my sushi rolling directions)
- Spread avocado either in slices or mashed up, along edge of sushi paper
- Add in optional pickled ginger and then make a row of mushrooms
- Roll, slice, eat. Yum!
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