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Pink Oyster Mushroom Rolls

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Ingredients Method

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

Method
 

  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.