• Course


  • Prep time

    15 Mins

  • cook time

    45 Mins

  • servings




Rice Seasoning

  •  tsp rice vinegar
  • ½ tbsp brown sugar
  • ½ tsp sea salt


  • 1 tsp sesame oil
  • 1 cup shiitake mushrooms sliced
  • ½ tbsp soy sauce or tamari
  • ½ tbsp mirin


  • 3-4 nori sheets
  • ¼ cup carrot, julienned
  • ¼ cup cucumber, julienned
  • ¼ cup red cabbage, thinly sliced
  • ½ avocado, thinly sliced
  • 3-4 tbsp soy sauce or tamari, to serve

product used in the recipe

Organic White Jasmine Rice

  • 1

    Combine rice and water in a medium-sized pot with lid. Bring to boil, then cover, reduce heat and simmer for 10-15 mins until cooked. Remove from heat and let stand for a few minutes, then place in a large bowl and set aside to cool.

  • 2

    While rice is cooking, make seasoning by stirring together rice vinegar, brown sugar and sea salt until uniform.

  • 3

    Pour seasoning onto rice and fold gently with a rice paddle or spatula until evenly mixed. Set aside.

  • 4

    Add sesame oil to a non-stick skillet. Add mushrooms and cook, stirring often, until slightly browned (~2-3 mins). Pour in soy sauce/tamari and mirin. Cook for a further 2-3 mins, until liquid has evaporated. Remove from pan and set aside to cool.

  • 5

    To assemble, place a sheet of nori shiny side down on a bamboo rolling mat. Using wet hands, evenly spread rice all over sheet, leaving a 1-inch border at the top. Arrange cooked shiitake, carrot, cucumber, red cabbage and avocado in a horizontal strip across bottom half of the rice. Dampen top edge of nori with water, then roll up tightly. Repeat with remaining nori, rice, shiitakes and vegetables. Cut each roll into 8 pieces with a sharp knife.

  • 6

    Best served immediately with soy sauce or tamari.

product used in the recipe

Organic White Jasmine Rice

Instruction video