- 1 Cup sushi rice, cooked
- 1/4 Cup rice vinegar
- 1 Tablespoon sugar
- 1 Teaspoon salt
- 1 Tablespoon coconut oil
- 1 clove garlic, crushed
- 1/3 Cup soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon brown sugar
- 1 Cup shiitake mushrooms, thinly sliced
- 1/2 avocado
- 1 Teaspoon wasabi
- 1 Teaspoon vegan mayonnaise
- 1 Teaspoon sriracha
- Pickled ginger, to taste
- Shredded red cabbage, to taste
- Black sesame seeds, to garnish
Mix together the rice, vinegar, sugar, and salt, and refrigerate.
Combine the coconut oil, garlic, soy sauce, mirin, and brown sugar in a small skillet. Add the mushrooms and simmer for 5-10 minutes over low heat.
Mash the avocado and wasabi together in a bowl. Set aside.
Mix together the mayonnaise and sriracha, and set aside.
Wet your hands and the inside of a small bowl with some water. Pack ½ cup rice into the bottom of the bowl, pushing it in so its squeezed together tightly. Flip the bowl over, and tap it gently until the rice “bun” pops out. Repeat with the remaining rice.
Spread the wasabi-avocado mixture on the flat side of one of the buns. Top with mushrooms, sriracha-mayo mixture, ginger, and shredded cabbage.
Place the other bun on top, and sprinkle with sesame seeds.