Place the rice in a fine sieve and rinse under cold running water until the water runs clear.
Place the rinsed rice in a medium saucepan. Cover with 2 cups of water then place on medium-high heat and bring to the boil. Once the water comes to the boil, cover and reduce heat to low. Allow to simmer for 10 minutes. Remove the saucepan from the heat and allow the rice to rest for 10 minutes before removing the lid.
Transfer the cooked rice to a bowl. Add the sushi vinegar and stir through. Cover and refrigerate until cool enough to handle.
Place the sesame oil in a large frying pan over medium heat. Add the sliced mushrooms and cook until tender. Add the teriyaki sauce and 1 tablespoon of water. Stir to combine then remove from the heat and set aside.
To make the sushi rolls, cover a bamboo mat in cling wrap. Place one nori sheet on the mat at a time, shiny side facing down. Place a quarter of the rice in an even layer on the nori sheet, leaving a 2cm space along one edge. Add the teriyaki mushrooms, cucumber and avocado. Sprinkle with sesame seeds. Use the bamboo mat to help you roll and incase the filling.
Cut the sushi roll into 6 even pieces.
Repeat this process with the remaining ingredients.
Ingredients
Directions
Place the rice in a fine sieve and rinse under cold running water until the water runs clear.
Place the rinsed rice in a medium saucepan. Cover with 2 cups of water then place on medium-high heat and bring to the boil. Once the water comes to the boil, cover and reduce heat to low. Allow to simmer for 10 minutes. Remove the saucepan from the heat and allow the rice to rest for 10 minutes before removing the lid.
Transfer the cooked rice to a bowl. Add the sushi vinegar and stir through. Cover and refrigerate until cool enough to handle.
Place the sesame oil in a large frying pan over medium heat. Add the sliced mushrooms and cook until tender. Add the teriyaki sauce and 1 tablespoon of water. Stir to combine then remove from the heat and set aside.
To make the sushi rolls, cover a bamboo mat in cling wrap. Place one nori sheet on the mat at a time, shiny side facing down. Place a quarter of the rice in an even layer on the nori sheet, leaving a 2cm space along one edge. Add the teriyaki mushrooms, cucumber and avocado. Sprinkle with sesame seeds. Use the bamboo mat to help you roll and incase the filling.
Cut the sushi roll into 6 even pieces.
Repeat this process with the remaining ingredients.