Smoked Carrot Lox and Teriyaki Mushroom Sushi

​​Fillings:

  1. ⁣Smoked carrot, avocado, mayo and chive.⁣

  2. Teriyaki oyster mushroom and salad⁣.

​⁣
Smoked Carrot:

  • ⁣3 carrots, unpeeled, cut in half⁣

  • 1 tsp iodised salt⁣

  • 3/4 cup hot water⁣

  • 1 tsp Nori or dulse flakes⁣

  • 2 tbsp brine from a jar of capers⁣

  • 2 tbsp rice wine vinegar⁣

  • 1 tbsp miso⁣

  • 3 tbsp salt reduced soy sauce⁣

  • 1 tsp lemon juice⁣

  • 1 tsp liquid smoke⁣

  • 1 tbsp garlic infused olive oil⁣

  • 2 tbsp regular olive oil

Teriyaki Oyster Mushrooms: ⁣

  • 200g oyster⁣

  • Oil for pan frying⁣

  • 1/2 cup water⁣

  • 30ml salt reduced soy sauce⁣

  • 2 tsp brown sugar⁣

  • 2 tsp maple syrup⁣

  • 1 tsp minced ginger⁣

  • 1 Tbsp cornflour⁣

  • 1 tsp garlic infused olive oil⁣

Method:

Smoked Carrot:

  1. Add carrots and salt to a large pot of water and boil for 5-10 mins until fork tender but still holding their shape.⁣

  2. Meanwhile mix all other ingredients in a seal-able container and set aside.⁣

  3. When carrots are cooked slice thinly with a sharp knife length ways and place in marinade for 4+ hours. The longer the better.

Teriyaki Oyster Mushrooms:​

  1. Pull apart mushrooms to long thin pieces and pan fry until becoming soft and golden.⁣
    Meanwhile mix sauce ingredients in a jug.⁣

  2. Pour sauce over mushrooms in a hot pan and cook until thickened (may not need all sauce)⁣

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