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Beautiful crisp watermelon radish and sesame marinated oyster mushrooms rolled in sushi nori (seaweed) and sticky rice with a white bean-kelp paste and pickled ginger, and our carrot miso glaze<br /><br />
Vegetables: Watermelon Radish, Carrot [Lost River Farm, Natick, MA] Nori Seaweed, Ginger [Abrantie Farm, Pepperell, MA] <br /><br />
Fungi: Oyster Mushrooms [Fat Moon Farm, Chelmsford, MA]
Legume: Otebo Beans [Schiltz Farm, NY]<br /><br />
Grain: Short Grain Sushi Rice<br /><br />
Oils/Spices: Kelp [Seaweed Man, Maine] Sesame oil, ginger, Miso; Bragg’s Liquid Aminos; Black Sesame Seeds<br /><br />
Gluten-free; Vegan<br /><br />
Contains: Sesame, Soy<br /><br />
Tools Needed: Sushi roller (or get one in add-ons), stovetop & pan OR rice cooker<br /><br />
Cook Time: 25 min.