Happy Healthy Vegan Sushi Bowl for Those Who Are Dead Inside

• Produce

  • 1 Avocado
  • 1/2 cup Carrot
  • 1/2 Continental cucumber
  • 1 Seaweed flakes
  • 1 cup Shimeji mushrooms

• Refrigerated

  • 4 oz Tofu, Firm or Fried

• Condiments

  • 1 1/2 tsp Lemon juice
  • 1 tbsp Mirin
  • 2 tbsp Tamari

• Pasta & Grains

  • 1 cup Rice, Sushi Grade

• Baking & Spices

  • 1 Black sesame seeds
  • 1 1/2 tbsp Caster sugar
  • 1 tsp Salt, fine

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil

• Liquids

  • 1 1/3 cups Water

• Other

  • 2 tablespoons Miring

Found on crazyvegankitchen.com

Description

Ingredients

• Sushi Rice:
• 1 Cup Sushi Grade Rice
• 1 1/3 cups water
• Sushi Rice Seasoning:
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Mirin
• 1 teaspoon fine Salt
• 1 1/2 Tablespoons Caster Sugar
• 1 1/2 teaspoons Lemon Juice
• Teriyaki Mushrooms/Dipping Sauce:
• 1 cup Shimeji Mushrooms
• 2 tablespoons Tamari
• 2 tablespoons Miring
• 1 teaspoon Sesame Oil
• Toppings:
• 4 oz Firm or Fried Tofu, cubed
• 1/2 cup Julienned Carrot
• 1/2 a Continental Cucumber, sliced
• 1 Avocado, sliced
• Black Sesame Seeds
• Seaweed Flakes

Directions

• Sushi Rice: Rinse Rice off in a colander for about 3 or 4 times, then place in a sieve and let it drain over a bowl for 45 minutes. This step is important.
• Whilst waiting for the rice to drain, prepare sushi seasoning by heating Rice Vinegar, Mirin, Salt and Caster Sugar and Lemon Juice in a small pot till sugar is dissolved. Dont boil!
• After 45 minutes of draining, add rice and 1 1/3 cup cooking water to a heavy based small pot. Bring to a boil.
• Once boiling, cover with a lid and reduce to a simmer. Let cook for 15 minutes exactly. (dont open the pot....ever!)
• Once 15 minutes is up, turn the stove off and leave the pot covered for 10 minutes.
• Transfer rice to a bowl and pour sushi seasoning in. Using a bamboo paddle or large spoon, With a cutting motion, stir seasoning into the rice.
• You need to fan the rice at the same time whilst cutting the vinegar in. (I use a small table fan for this, but feel free to ask someone to help you with this by hand)
• Once cooled, the rice should be sticky and have absorbed all the sushi seasoning. It is now ready to use!
• Teriyaki Shimeji Mushrooms/Dipping Sauce: In a pan, place Shimeji Mushrooms, Tamari, Mirin and Sesame Oil over a small to medium heat. Let cook for a few minutes at most, stirring occasionally, till mushrooms soften and release their moisture into the pan - this liquid is what youll use as your Dipping Sauce.
• Assembly: Place rice in a bowl, and surround with prepared Mushrooms, Carrot, Avocado, Tofu, Cucumber. Sprinkle Sesame Seeds and Seaweed Flakes on rice. Serve with reserved Mushroom cooking liquid which goes hell great when drizzled on the rice (i.e. dipping sauce).
• CHEERS.