Pink Oyster Mushroom Rolls
Pink Oyster Mushroom Rolls
Prep
5min
Total
20min
Servings
6
Ingredients
9
Level
Easy
Prep
5min
Total
20min
Servings
6
Ingredients
9
Level
Easy
Recipe by:JarOhoney
Pink Oyster Mushroom Rolls
Prep:5minTotal:20minServes:6
Ingredients
Directions
  1. Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
  2. Add the minced ginger, jalapeño, lemon juice and lemon zest.
  3. Mash this well until smooth with a fork, reserve, this is your avocado mix.
  4. Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
  5. Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
  6. Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
  7. Below that add a single layer of 1/4 of the parslane leaves.
  8. Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
  9. Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
  10. Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
  11. 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.
  12. Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
  13. 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).
  14. 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.
Ingredients
Directions
  1. Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
  2. Add the minced ginger, jalapeño, lemon juice and lemon zest.
  3. Mash this well until smooth with a fork, reserve, this is your avocado mix.
  4. Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
  5. Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
  6. Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
  7. Below that add a single layer of 1/4 of the parslane leaves.
  8. Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
  9. Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
  10. Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
  11. 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.
  12. Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
  13. 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).
  14. 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.
Directions
  1. Cut your avocado in half and pit and scoop out the meat in a small mixing bowl.
  2. Add the minced ginger, jalapeño, lemon juice and lemon zest.
  3. Mash this well until smooth with a fork, reserve, this is your avocado mix.
  4. Lay 1 nori sheet on your sushi rolling mat shiny side down and the stripes going vertical on both the nori and the mat.
  5. Evenly spread 1/4 of the avocado mix on the lower 2/3 of the nori sheet end to end.
  6. Now lay a single high but 2 across row of 1/4 of the green onion strips in the middle of the avocado layer.
  7. Below that add a single layer of 1/4 of the parslane leaves.
  8. Above the onion layer, add a single layer of 1/4 of the mushroom pieces.
  9. Add a single high but 3 across layer of 1/4 of the pepper strips below the parslane layer.
  10. Now add a single high but 2 across layer of 1/4 of the cucumber matchsticks below that.
  11. 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.
  12. Wet the seam with clean water on your finger and seal then place onto a dry clean flat surface with the seam down.
  13. 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).
  14. 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.
Notes

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

pink oyster rolls RFMP

Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…