Name: Pink Oyster Mushroom Rolls
Prep time: 5 min
Cook time: 20 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 Tbsp ginger root ((fine, minced, organic)); 1/2 tsp jalapeno ((fine minced, organic, fresh)); 1 lemon ((medium, ripe, organic, zest and juice)); 1 green onion ((large, fresh, organic, remove the roots and strip lengthwise into small thin strips then cut in half lengthwise)); 1/2 cup parslane leaves ((fresh, organic, wash and spin dry)); 1 cup pink oyster mushrooms ((small, organic, cut in half lengthwise)); 1 red bell pepper ((medium, organic, de-seed and cut into fine strips lengthwise)); 1 cucumber ((small, organic, do not peel, cut into matchsticks)); 4 nori sheets ((unseasoned, raw, organic)); sushi rolling mat

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

SUSHI, I believe that sushi can be an opportunity for everyone to get creative. Yes- most people believe that sushi consists of raw fish and rice…nope- I beg to differ! Sushi should be looked at as “cut up ingredients all wrapped up in nori (seaweed sheets)”! I also think that is an opportunity to get your veggies in. Today I went to the farmers market and was faced with the sea of organic fruits and veggies. The one thing that stood out, besides the tip-of-my-thumb sized organic blueberries that I bought, was a vendor that had pink organic oyster mushrooms.

AMAZING–I have never seen PINK oyster mushrooms! Apparently they taste the same as white oyster mushrooms but are a vibrant pink hue… very curious and beautiful! Instead of searing them or marinating them like most do, I decided to make a raw dish– hence the PINK OYSTER MUSHROOM ROLL was born.

Ingredients

1 Tbsp ginger root (fine, minced, organic)
1/2 tsp jalapeno (fine minced, organic, fresh)
1 lemon (medium, ripe, organic, zest and juice)
1 green onion (large, fresh, organic, remove the roots and strip lengthwise into small thin strips then cut in half lengthwise)
1/2 cup parslane leaves (fresh, organic, wash and spin dry)
1 cup pink oyster mushrooms (small, organic, cut in half lengthwise)
1 red bell pepper (medium, organic, de-seed and cut into fine strips lengthwise)
1 cucumber (small, organic, do not peel, cut into matchsticks)
4 nori sheets (unseasoned, raw, organic)
sushi rolling mat

Servings:

Units:

Directions

Prep

5 min

Total

20 min

Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
Add the minced ginger, jalapeño, lemon juice and lemon zest.
Mash this well until smooth with a fork, reserve, this is your avocado mix.
Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
Below that add a single layer of 1/4 of the parslane leaves.
Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
Starting from the bottom, slowly start rolling the nori over the filling. Slowly and gently for the roll evenly side to side to make a tube, these will be thin rolls.
Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
Repeat with the remaining ingredients. While using a clean and very sharp knife, trim the ends of the roll (yes as the chef you get to eat this part).
Now cut the roll into 6 even pieces, wipe your knife with a damp clean paper towel in between each cut for best results. Arrange on your serving plate and enjoy! P.S. – no dipping sauce needed.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: A CHEF’S TIP: only buy your mushrooms from an organic and reputable source, like at a farmers market.

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