Not a huge fan of mushrooms (it’s really the texture more than the flavor I have challenges with) but as the health benefits are amazing, they are a great savory substitute for meat and my husband loves them, I try to include them periodically.
Flipping through a book for recipes he’ll like I came across Raw Sushi Rolls…it looked super simple. Cauliflower “rice”, raw unroasted Nori sheets, which I had in the pantry, sliced veggies and marinated mushrooms.
This marinade is the bomb! I like soy sauce but soaking anything in straight soy sauce?…not a good idea. The intense flavor and SALT would be overpowering.
- 1/2 c olive oil
- 1/4 cup soy sauce / liquid aminos or tamari
- 1 Tbl fresh ginger
- 2 cloves of garlic, or more if you like!
- 1 1/2 Tbl fresh squeezed lemon juice
Blend until smooth. You don’t want any chunks of ginger remaining.
Marinate the mushrooms for at least an hour. I put them in a ziploc bag as it’s easy to moosh around the mushrooms to make sure they are get covered in the marinade.
The mushrooms will keep for several days. Leftover marinade I keep in a mason jar, it pretty much lasts “forever”.
After making the sushi, I threw a few of the left over mushrooms into the dehydrator for a few hours. These now “cooked” mushrooms went onto a bowl of cauliflower rice with chickpea hummus and alfalfa sprouts. YUM! ?