VEGAN SUSHI???? RECIPE WITHIN....

This is my last recipe contribution to GLP. Enjoy. If you eat it, and you are a Mod, pin it because this shit is good.

1.5lb Shitake mushrooms, destemmed and sliced
6 cloves of garlic
2 or 3 sheets of Nori - depending on how large you like your maki
about 2 cups of uncooked rice - cooked
Seasonings (sushi vinegar - which is rice wine vinegar and sugar)
Sesame oil

Preparation:

Get your wok good and hot and add peanut oil to cover the flat part of the wok. When it starts to smoke, add the sliced shitakes. Almost immediately add the garlic and saute. When the mushrooms start to wilt, add a splash (or two) of soy sauce and work it in. Your sodium limit steps in whenever. Add an equal amount of seasoned vinegar, swishing it in the wok as you go. Saute for at least a few minutes to allow to volatiles to evaporate off and then add a good drip of sesame oil, mixing thoroughly. Do not add any more than I'd say a teaspoon or you will end up with a mouth full of sesame.

Get your nori ready on the mat and add the seasoned (1T vinegar to 2C of cooked rice is my taste) rice. Dollup those tasty mushies onto the rice and roll.

BUT WAIT, did I tell you all that it should be prepared the night before? Why? Because after you refrigerate the wrapped rolls, the rice firms and makes it a hell of a lot easier to cut and gains a good texture for when you are dipping in wasabi in front of your monitor tomorrow.

Cheers GLP. Enjoy.