Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Salt cucumbers
Preheat the oven to 200°C/180°C fan. Slice the cucumbers as finely as possible. Place the cucumbers in a colander or sieve and sprinkle them with the salt. Place the colander in the sink until step 5.
Tip!Salting the cucumber like this helps to draw water out from them, which is which it's best to leave the colander in the sink!
2 Roast mushrooms
Meanwhile, slice or directly tear the mushrooms onto a baking tray. Drizzle generously with oil and toss until coated. Roast for 25 min.
3 Boil rice
Meanwhile, rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving.
Tip!Soak your sushi rice for up to 30 min before rinsing and cooking!
4 Make mushroom sauce
Meanwhile, heat a large pan over a medium heat with the soysauce, agavesyrup and hoisin. Simmer for 1 min, then remove from the heat and set aside. Once the mushrooms are ready, pour them into the pan and toss them in the sauce until coated.
5 Dress cucumbers
Peel and finely grate the ginger and garlic. Place the ginger, garlic, vinegar, sesameoil and gochujang paste (spicy!) in a bowl and whisk to combine. With clean hands, squeeze any excess water from the cucumbers. Add the cucumbers to the bowl and toss until coated.
Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Serve the mushrooms, avocado, cucumbers and sushiginger over the rice and garnish with the sesameseeds.