Shiitake Avocado and Pickled Ginger Sushi Rolls Recipe

How to make it

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• In a small bow, toss the shiitakes with 1/4 c of the nama shoyu and the olive oil.
• Allow to marinate for about 1 hour.
• Drain well and set aside.
• To make raw pickled ginger:
• Place the sliced ginger in a bowl and sprinkle generously with the salt.
• Let stand for about 5 minutes.
• Rinse well, drain, and squeeze out the water.
• Place about 2/3 of the ginger in one bowl with 1 c of the vinegar and 1/2 cup of the agave nectar.
• Julienne the remaining ginger and place in another small bowl with the remaining 1/2 c vinegar and 1/4 c agave nectar.
• Add the beet juice (if using) to the bowl with the julienned ginger.
• Be sure the ginger is fully immersed in liquid - if not, simply add more vinegar and agve accordingly.
• Cover both bowls and refrigerate for at least 1 day and up to 3 days.
• Drain well before using.
• For the jicama "rice":
• Place the jicama and pine nuts in a food processor and pulse until chopped to the approximate size of rice grains.
• Press the jicama between clean kitchen towels or paper towels to remove all of the excess moisture.
• In a large bowl, combine the rice with the salt, rice vinegar, and agave nectar and mix well.
• Gently spread the mixture onto dehydrator screens and dehydrate at 115 degrees for about 2 hours to remove additional moisture.
• It's a good idea to check the mixture occasionally to make sure it is not getting too dry, and to toss it around a bit on the tray as the edges dry faster.
• If left too long in the dehydrator, it will start to turn pale brown, which is not really so bad, it just doesn't look as nice.
• If this happens, just add a bit more seasoning liquid, and keep in mind that the yield will be a bit less, and the texture not as soft.
• The rice will keep for up to 2 - 3 days in a covered container in the refrigerator.
• You should have about 4 1/2 cups.
• To make the sushi rolls:
• Place a sheet of nori on a bamboo mat with the rougher side facing up.
• Make sure the shorter side is closest to you (portrait, not landscape).
• Place about 1/2 c of rice on the nori and spread out evenly across the bottom third of the sheet, leaving 1 inch of space clear on the bottom.
• Lay some of the cucumber, avocados, shiitake filling, sprouts, and the pink julienned ginger across the rice.
• Let the leafy ends of the sprouts extend beyond the edges of the nori.
• Sprinkle with some of the green onion.
• Spread a small amount of wasabi across the exposed nori before rolling.
• Fold the bottom of the bamboo mat up and over the filling and roll the nori tightly.
• Wet the top edge of the nori with a little water to help seal it shut.
• Hold the roll in the mat for a few seconds to let it set and seal.
• Gently unwrap the mat, and using a very sharp knife, cut the roll into 6 pieces, wiping the knife clean with a wet towel between cuts.
• It helps to cut it in half first, and then cut each half into 3 even sized pieces.
• Arrange the sushi on a plate and sprinkle with sesame seeds.
• Garnish with a small pile of the pickled ginger slices and a bit of wasabi.