Ingredients
2cupssushi rice
4cupswater
2tbsprice vinegar
2tbspsugar
1tbspoil
2cupsshiitake mushrooms
2tbspsoy sauce
2tbspdark soy sauce
2tbspbrown sugar
1cupgreen onion
1tbspblack sesame seed,optional
1avocado,optional
nori seaweed wrap
oil sprayer
Preparation
Wash and rinse the rice thoroughly to remove excess starch. Cook in a medium pot at high until the water reaches a boil, then turn to low heat, and let it simmer for about 20 minutes.
While there is still some water in the pot, add the vinegar and sugar. Stir and remove from heat.
In a separate pan, add the oil and mushrooms. Cook until they begin to brown.
Add the soy sauces, green onions, and brown sugar. Simmer for 2 to 3 minutes, adding small amounts of water, if necessary.
Spray a square or round bowl with cooking oil, and press the rice into the edges with the back of a spoon.
Layer avocado slices around the edges and bottom of the rice. Spoon in the mushroom sauce. Cover and pat down another layer of rice to seal in.
Place a serving plate on top of the bowl and flip upside-down. Remove the bowl carefully.
Sprinkle with black sesame seeds. Use a seaweed snack to grab, serve, and enjoy!
