In Japanese, “sushi” actually refers to the rice, not the raw fish it’s usually served with. Tonight’s deconstructed fish-less sushi features some of our favorite Japanese ingredients: nori (seaweed), wasabi, and sushi rice. Tangy cucumbers, sautéed carrots, and pan-roasted mushrooms add even more depth and heartiness to this dish, which is topped with wasabi mayo and creamy avocado. No rolling required when you enjoy your sushi in a bowl!
¾ cup sushi rice
2 tablespoons sushi vinegar, divided
½ English cucumber
3 packets gluten-free soy sauce, divided
2 teaspoons sesame seeds, divided
4 ounces cremini mushrooms
4 ounces shiitake mushrooms
6 ounces carrots
3 tablespoons sesame oil, divided
2 packets wasabi paste
2 ounces mayonnaise
1 nori sheet
6″ small pot with lid
12″ large pan
10″ medium pan
Wiping mushrooms clean instead of rinsing prevents them from absorbing water. They won’t brown well if they’re too wet.
In a small pot, combine rice, 1.25 cups water, and .25 teaspoon salt and bring to a boil over high heat. Stir once, then reduce heat to low, cover pot, and cook for 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes (see Recipe Tip). Uncover, ﬂuﬀ rice with a fork, and stir in 1 tablespoon sushi vinegar, saving remainder for Step 2. Cover and set aside.
While rice cooks, rinse cucumber and quarter lengthwise. Thinly slice crosswise and place in a medium bowl. Add 1 packet soy sauce, half of sesame seeds, and remaining sushi vinegar to bowl with cucumber. Season with .25 teaspoon salt and pepper as desired, toss to combine, and set aside. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and roughly chop (see Recipe Tip). Quarter carrots on a bias.
Heat half of sesame oil in a large pan over medium-high heat. When oil is shimmering, add mushrooms and cook, stirring occasionally, until browned and tender, about 7 minutes. Add remaining soy sauce and cook until liquid is reduced and thickens slightly, about 30 seconds more. Remove pan from heat and season mushrooms with pepper as desired.
While mushrooms cook, heat remaining sesame oil in a separate medium pan over medium heat. When oil is shimmering, add carrots and cook, stirring occasionally, until soft, about 6 minutes. Add remaining sesame seeds and cook, tossing to combine, until carrots are coated, 1 minute more. Season with .25 teaspoon salt and pepper as desired. Remove pan from heat and set aside.
While carrots cook, stir wasabi into container with mayonnaise to fully combine. Season with .125 teaspoon salt and pepper as desired.
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice. Break nori into bite-size pieces. Divide sushi rice between serving bowls. Top with sections of cucumber, carrot, mushroom, avocado, and nori. Drizzle over wasabi mayo and dig in!