Smoked Carrot Lox and Teriyaki Mushroom Sushi
Fillings:
-
Smoked carrot, avocado, mayo and chive.
-
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:
-
Add carrots and salt to a large pot of water and boil for 5-10 mins until fork tender but still holding their shape.
-
Meanwhile mix all other ingredients in a seal-able container and set aside.
-
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:
-
Pull apart mushrooms to long thin pieces and pan fry until becoming soft and golden.
Meanwhile mix sauce ingredients in a jug. -
Pour sauce over mushrooms in a hot pan and cook until thickened (may not need all sauce)