Marinated oyster mushrooms and crunchy, salted winter radish with our white bean miso paste, rolled in sushi nori (seaweed) and sticky rice.
Vegetables: Radish [Vanguarden Farm] Nori Seaweed, Ginger
Fungi: Oyster Mushroom [NH Mushroom Co., Tamworth, NH]
Grain: Short Grain White Sushi Rice
Protein: Cannelini Beans [Baer’s Best Beans, S. Berwick, ME]
Oils/Spices: Garlic; Sesame oil, ginger, Miso; Bragg’s Liquid Aminos; Black Sesame Seeds
Gluten-free; Vegan
Contains: Sesame, Soy
Tools Needed: Sushi roller (optional, can make without it), stovetop & pan OR rice cooker
Cook Time: 20 min.