2 cups shitake mushrooms, stems removed
2 tablespoons grapeseed oil
¼ cup soy sauce
8 thin stalks asparagus
Prepared pickled daikon (found at Asian markets)
1 Japanese cucumber
2 teaspoon Sriracha
¼ cup Kewpie mayonnaise or regular mayonnaise
For the Vegetables for Sushi:
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.
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.
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.
Cut the prepared daikon into 3-inch wide pieces and julienne each piece. This can be done with a knife or a mandolin.
Cut the Japanese cucumber into 3-inch long julienne.
For the Spicy Mayonnaise:
Mix the Sriracha with the mayonnaise. Reserve.