2 cups sushi rice
4 cups water
2 Tbsp. rice vinegar
2 Tbsp. sugar
1 Tbsp. oil
2 cups shiitake mushrooms
2 Tbsp. soy sauce
2 Tbsp. dark soy sauce
2 Tbsp. brown sugar
1 cup green onions
Wash and rinse the rice thoroughly to remove excess starch.
Cook in a medium pot at high until the water reaches a boil. 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, and then add the soy sauces and brown sugar. simmer for 2-3 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, then spoon in the mushroom sauce. Cover and pat down another layer of rice to seal in the goodness! Place a serving plate on top of the bowl and flip upside-down. Remove the bowl carefully, and sprinkle with black sesame seeds. Use a seaweed snack to grab and enjoy!
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”