brown sushi rice1 cup cooked rice mixed with 1 tbsp. seasoned rice vinegar
wasabi mayonnaise1 tbsp. vegan mayo mixed with wasabi paste to taste
Heat the broth, soy sauce, ginger, and garlic. Add the sliced mushrooms and simmer for 5 minutes or until mushroom slices are tender and pliable. Drain the mushrooms and save the broth for another purpose. (I used it to cook carrot sticks for my daughter’s lunch.) Choose the largest slices of portabella to make the rolls and use the remaining mushrooms for making soup or sushi salad (recipe to come).
Form the sushi rice into 10 rectangles, about 2 inches long by 1 inch wide. Place a dab of wasabi mayonnaise on one side of a rice rectangle and center a mushroom over it. Wrap the mushroom around the rice, pressing it into the rice lightly. Set aside and repeat with remaining rice and mushrooms.
Serve with additional wasabi mayo and soy sauce for dipping.