Add marinated mushroom ingredients to small bowl and allow to sit on counter or in fridge while you prepare the rest of the ingredients.
Cook the rice. I really like to use a rice maker for this, but if you don't have one on hand follow the package instructions using a saucepan.
*Be sure to rinse whatever type of rice you use thoroughly in a mesh strainer until the water runs clear (it will be cloudy at first). This ensures the rice doesnt turn into a sticky blob. Should take 22-25 minutes.
**I've found you'll use about ½ a cup less water if your using a rice maker than you would on the stove.
***Double check the water:rice ratio for the specific kind of rice your using. Remember you can always add more water while it's cooking if it seems it needs it. Be easy - cooking perfect rice is hard!
Prep sushi veggies, sauces, and gather the rest of the ingredients.
Once rthe ice is cooked, let it cool a bit before working with it. Then assemble sushi and serve. Check out the blog post below to check out our "How To: Rolling Sushi" blog post.
1 ½ cup sliced mushrooms (white, baby bella, or crimini)
1 tbsp tamari (or soy sauce/coconut aminos)
2 cups uncooked rice
2-3 cups water
1 ripe avocado (sliced)
1 medium cucumber (sliced)
2-3 tbsp sesame seeds (optional)
5-6 sheets sushi nori (or soy paper wraps)
1 small bowl of water
pickled sushi ginger
sweet chili sauce
tamari or soy sauce
Tamari Mustard Dipping Sauce
½ tsp mustard (I like brown mustard, yellow works fine too)
1 tsp tamari (or soy sauce)
½ tsp water
1 bamboo rolling mat (placed inside a large ziplock bag - optional but I find sushi easier to roll this way)