For this recipe, you’ll be making both the rice and the toppings and assembling at the end. We broke the recipe down into segments to make it easier to follow. Enjoy!
2 cups sushi or short grain rice
2.5 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 Tablespoon maple syrup
1 tablespoon kosher salt
Rinse rise thoroughly in strainer under cold water until water runs clear (about 3 minutes).
Add rice and 2.5 cups water to uncovered pot. Bring rice and water to a boil.
Once boiling, reduce heat to lowest setting and cover tightly. Simmer for 15 minutes. Do not check rice until 15 minutes have passed. Rice should be tender but not mushy.
Remove rice from heat and spread thinly along sides of a large (non-metallic) bowl with a wooden spoon. Let cool completely.
In a small bowl, combine rice vinegar, maple syrup and 1 tablespoon of salt and mix to combine.
Pour vinegar mixture over rice and mix gently to combine.
Add vinegar, maple syrup, and 2 tablespoons salt to a large saucepan and bring to boil.
Add cucumber and return to boil.
Lower heat and simmer for 2 minutes.
Transfer cucumber and brine to a heat-safe container and refrigerate until ready to use.
Heat 1 tablespoon of sesame oil in large pan over medium heat.
Add carrots to pan and salt and pepper to taste
Cook until carrots are just tender. Set aside.
Garlic Bok Choy
6 Heads Baby Bok Choy
2 tablespoon sesame oil
4 cloves garlic, minced
2 tablespoon soy sauce
Cut white ends off Bok Choy and separate leaves.
Heat 2 tablespoons sesame oil over medium heat.
Add garlic and stir until fragrant, about one minute.
Add Bok Choy and soy sauce to pan and stir until bok choy has wilted. Set aside.
1 pint of mushrooms,
1 teaspoon sesame oil
2 teaspoon soy sauce
½ tablespoon maple syrup
Add 1 teaspoon of sesame oil in a pan over medium heat.
Add mushrooms and let cook for a minute.
Add 2 tablespoons soy sauce and 1 teaspoon of maple syrup and stir to cover mushrooms.
Continue heating until mushrooms are tender and fully glazed. Set aside.
Once you have prepared all of the individual toppings you’d like, add all to bowl over mounded sushi rice. Feel free to drizzle soy sauce, teriyaki, or sriracha to add an extra zest!"