Shiitake Sushi

November 16, 2009

This was lunch today. There was some advance prep work done so making these wasn’t too time consuming. I made the “raw” jicama rice three days earlier, and this morning I marinated the shiitake mushrooms. Mmm, I just love the rich woody flavor and meaty texture of these mushrooms.

When it was almost time for lunch, I started gathering the goodies. I pulled the jicama rice from the fridge to bring it to room temperature, and then about a half hour later had fun making…

Shiitake Sushi

Rice
3 medium jicama, peeled, roughly chopped

Process chopped jicama in a food processor until it resembles small gains of rice. Squeeze out most of the excess liquid with clean hands or a cheesecloth.

Marinated mushrooms

3.5 ozs shiitake mushrooms
1/4 cup soy sauce
1/4 extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced fresh ginger

Stir together the soy sauce, olive oil, garlic, and ginger. Add the mushrooms and coat with the marinate. Marinate at least an hour. Slice larger mushrooms into approximately 1-inch strips.

Nori Squares
1 sheet untoasted raw nori [I used Maine Coast Sea Vegetable], cut into bit-sized squares

Take a sheet of untoasted nori and cut with a serrated knife [I used my Kyocera serrated ceramic knife] to cut along the perferations on the sheet. There should be seven nori strips, but I only use the five inner strips, saving the 2 outer strips for another use. Stacked the nori stripe atop each other, picked up the stack, fold it over and cut it in half at the fold with a pair of kitchen scissors. Fold the cut stack in half and cut in half. You should have 20 squares, approximately 1 1/2 inches.

1/2 avocado, thinly sliced
small piece fresh ginger, finely grated
fresh chives, cut in half

Assembly

Shape the jicama rice into small bite-sized squares and place on a nori square. Top the rice with a slice or two of avocado, then a pinch of grated ginger, and then a slice or two marinated mushrooms. Garnish with fresh chives.

Makes about 20 pieces

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Comments

13 Comments so far

Raw.la - Raw Food in The News and Around The Web on November 16, 2009 Monday, 4:30 pm
[…] Shiitake Sushi […]
VeggieGirl on November 16, 2009 Monday, 4:46 pm
Gorgeous craftsmanship!
OrganiKooK on November 16, 2009 Monday, 5:36 pm
Ooooohhhh, I have got to try that. I looooovvvvve Portobello mushrooms. Perfectly portable for work as well!
ChocolateOrchid on November 16, 2009 Monday, 8:00 pm
O.M.G. This looks sooooo delicious! I want some now. =)
Earth Mother – In The Raw on November 16, 2009 Monday, 8:28 pm
Lovely bite-size goodness! Artfully presented, Ingrid. I see a touch of Chef Omid here. :D

Earth Mother really ~ thank you! Omid’s work is amazing!!! I admire his talent and if something I do has an ounce of the Omid factor, well, that is an awesome compliment that I’ll take and run with…. xoxoxo
Pure2Raw Twins on November 17, 2009 Tuesday, 5:32 am
YUM… I love raw sushi. Looks amazing.
alissa on November 19, 2009 Thursday, 4:53 am
looks marvelous!
Gena on November 19, 2009 Thursday, 7:09 am
As always, my dear, a winning recipe!!
Heather on November 19, 2009 Thursday, 12:33 pm
This is one of the prettiest raw sushis I’ve ever seen! Gorgeous and I bet it tastes even better than it looks. Another fabulous creation, Ingrid!
andra on November 24, 2009 Tuesday, 12:08 am
AWESOME! This looks delicious :) andra
Dani on December 30, 2009 Wednesday, 8:17 am
I made this today. It was really good and super easy. I must have squeezed too much moisture out of my jicama, because it didn’t hold its shape as well as yours. It came out nice anyway. Thank you for the awesome recipe!
SushiTail on January 13, 2010 Wednesday, 11:59 am
Beautiful presentation!
I love Shiitake.
Thanks for the recipe.
***The GirlieGirl Army*** » Blog Archive » RECIPE: Raw, Like (Vegan) Sushi. on February 2, 2010 Tuesday, 11:13 am
[…] love the Jicama sushi from Pure Food and Wine (in NYC) so much, here’s Raw Epicurean’s take on their […]

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