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Ken Tominaga’s Spicy Mayonnaise & Vegetables For Sushi

2 faves
Nutrition per serving    (USDA % daily values)
CAL
228
FAT
62%
CHOL
2%
SOD
67%

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Ingredients for 4 servings

2 cups shitake mushrooms, stems removed

2 tablespoons grapeseed oil

¼ cup soy sauce

8 thin stalks asparagus

1 avocado

Prepared pickled daikon (found at Asian markets)

1 Japanese cucumber

2 teaspoon Sriracha

¼ cup Kewpie mayonnaise or regular mayonnaise

Preparation

1.

For the Vegetables for Sushi:

2.

Slice the shitake mushrooms into quarter-inch slices. Heat a large sauté pan over high heat. Add enough grapeseed oil to form a thin layer on the bottom of the pan. Add the sliced shitake mushrooms. Sauté the mushrooms until they are golden brown and soft, about 5 minutes. Add ¼ cup soy sauce and reduce the soy sauce down until the mushrooms are glazed. Remove them from the pan and let cool completely.

3.

Trim the ends off the asparagus. Heat a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Remove and shock in ice water. Trim 3-inch pieces from the top of each stalk.

4.

Cut the avocado in half and remove the pit. When ready to roll the sushi rolls, use a spoon to cut out slices of avocado.

5.

Cut the prepared daikon into 3-inch wide pieces and julienne each piece. This can be done with a knife or a mandolin.

6.

Cut the Japanese cucumber into 3-inch long julienne.

7.

For the Spicy Mayonnaise:

8.

Mix the Sriracha with the mayonnaise. Reserve.

View instructions at
Cook Taste Eat

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