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Asparagus & Avocado Sushi 


  • 1 cup short grain brown rice
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 1/4 cup brown rice vinegar
  • 1 tbsp coconut nectar or raw honey
  • 1/4 tsp sea salt
  • 5 sheets nori seaweed, divided
  • 1/4 cup sesame seeds
  • 2 tbsp nutritional yeast
  • 4 spears cooked asparagus, trimmed
  • 2 shiitake mushrooms, 
thinly sliced
  • 1/2 avocado, peeled, pitted 
and thinly sliced


  • 1 sushi rolling mat


  1. Cook rice according to package directions.
  2. Meanwhile, prepare pickled ginger: In a small pot, bring 1/2 cup water to a boil. Turn off heat and add ginger. In a small bowl, combine vinegar, coconut nectar and salt. Add ginger and 1/4 cup ginger soaking water, stirring until nectar dissolves. Let sit 
for 30 minutes. Drain.
  3. Cut 1 nori sheet into small ribbons. Add to rice and stir to combine. Stir in sesame seeds and yeast; set rice aside until cool.
  4. Assemble sushi: On sushi mat, arrange 1 nori sheet. Spread 1/4-inch-thick layer of rice over sheet, leaving a 2-inch border at edge farthest from you. Horizontally arrange 1 spear asparagus, 2 slices mushroom and 2 slices avocado 1 inch from edge closest to you. Grab edge of mat closest to you and roll towards top; moisten top border with water and press to seal. Let rest for 2 minutes before removing mat. With a sharp knife, slice roll into rounds. Repeat with remaining nori and fillings. Serve with ginger.

TIP: For ginger-infused rice, mince half of pickled ginger and stir into cooked rice along with 1/4 cup pickling liquid.

Attached Images
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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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