Photo: Julia Pelish, courtesy Zend Conscious Lounge Ingredients:
1 nori sheet
2 oz. dehydrated rice
1 ½ oz. spiced shittake mushrooms
1 Tbsp. orange miso dressing
½ oz. carrot (julienne)
½ oz. daikon (julienne)
½ oz. cucumber (julienne)
½ oz. red pepper (julienne)
¼ each avocado strips
2 tsp. sweet sour soy sauce
¼ tsp. black sesame seeds
Directions:
Wrap bamboo sushi mat in plastic wrap (to prevent rice from sticking to bamboo.)
Place 1 nori sheet on bamboo mat.
Spread rice over middle third of nori.
Measure shitake mushrooms over rice.
Spread vegetables over shitakes.
Carefully roll sushi like a wave over filling.
Moisten last edge of nori with water to seal roll.
Cut evenly into 8 pieces.
Vancouver’s Top 5 Healthy Restaurants
