Shiitake Avocado Sushi and Green Salad with Tahini Miso Dressing

I love making sushi almost as much as I love eating it.  Chloe Coscarelli is to thank again for the shitake and avocado inspiration.  The salad dressing is tangy and savory, and can be used on all manner of veggies. -Amanda

Shitake Avocado Sushi

Makes 2 rolls

1 1/3 cup short grain brown rice, cooked and cooled

1 teaspoon rice wine vinegar

2 sheets nori, toasted

1/2 avocado, sliced

6 shitake mushroom caps, sliced

1 teaspoon toasted sesame oil

1 teaspoon shoyu, or other soy sauce

Directions

1.  In a sautee pan, sear mushrooms in oil until nicely browned.  Deglaze with shoyu.

2.  On a sushi mat, lay a piece of nori with the shiny side facing down.  Place half the rice on top and spread evenly over the seaweed.

3.  Place half the avocado slices and sauteed mushrooms in a line parallel to the mat.

4.  Roll the sushi tightly, applying even pressure as you roll.

5.  Slice and serve.

Tahini Miso Dressing

1/4 cup tahini

1/4 cup water

1 lemon, juiced

1/2 tablespoon white miso

1 clove garlic, minced

Directions

1.  Combine all ingredients until smooth.

2. Serve over greens.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s