If you’re like myself and my husband and love sushi regardless of the day or weather you’ll love this recipe. It usually tastes better the next day after the veg and seaweed have been steeping in the liquid.
2 cups sushi rice
4 cups water
1/4 cup white rice vinegar
2 tbsp. sugar
3 tbsp. wasabi paste
1 1/2 cups creamy mayo (not tangy, I’ve used BWell)
2 cups rehydrated seaweed
1 cup cabbage
1 large carrot
250g mushrooms, sliced
1/4 cup soy sauce
2 tbsp. minced pickled ginger
1 tbsp. pickled ginger liquid
Rinse rice until liquid is clear then place water and rice on medium heat until rice is tender and sticky with all liquid absorbed. Remove from heat and place in a separate bowl to cool.
Whilst the rice is cooking, julienne all veg and mix with rehydrated seaweed then mix all other ingredients listed under seaweed mix together and combine. Set aside.
Place vinegar and sugar onto low heat until the sugar has dissolved then leave to cool. Once cooled, pour over rice and mix well.
Combine the mayo and wasabi then incorporate it into the rice mix.
When serving place rice at the bottom, seaweed mix then add toppings such as avocado and sesame seeds. 🙂