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No-Eel Please Mushroom Sushi Bliss

Posted Jan 07 2010 12:00am

I don’t go out for sushi too often. Twice in the last six years to be precise, mainly because I am not a huge fan of the raw fish thing since my Crohn’s days and I also don’t feel too great when I get loaded down with so much rice.

One of those two times, the dinner was enjoyed while I was in Winnipeg with my grandma, cousin and my aunt. My aunt ordered, what she thought was a vegetarian roll and when it came, we all stared at it. I suggested that the fleshy stuff inside was likely mushrooms. My aunt ate a few pieces, then asked the server what it was. Turns out it was eel. Now, for most people, not such a big deal, but when you order veg and eat eel- a little bigger of a deal. My aunt declared that she might as well be eating her wallet. Kind of true.

I’ll pass on the eel, but rice-free mushroom sushi? Bring it!

This is what I knew… I knew I had a large bag of organic, fresh (as opposed to dried) shitake mushrooms. I had half an avocado that was on the verge of having seen better days and a couple sheets of Nori. I knew I didn’t want a raw mushroom salad. I knew that my avocado had only moments left before it went the way of the compost bin and I knew that I had little time to spend making lunch.

So what did I do, I did what I always do when I don’t have much time for lunch, I got creative and took more time for lunch than planned. Now, so you have a little extra time for lunch (or dinner or breakfast), I will keep this short and you can use the extra 5 minutes a longer post would take to read to get into your kitchen and make something great! And this recipe of course is both 5 Days Low Glycemic Eating or 5 Days Vegan friendly.

Mushroom Sushi
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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