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Fresh Garden Sushi

With the warm summer weather finally starting to pick up, the staff at GCG decided to celebrate with fresh garden sushi, a vegetarian snack made fresh from our own garden! Keep reading to recreate the recipe.

Fresh Garden Sushi


8-10 cabbage leaves, washed and dried
2 cups cooked sushi rice, cooled
3 large Portobello mushrooms, sliced thinly
1/2 cup soy sauce
1 red bell pepper, sliced into thin strips
Cilantro sprigs
Mint leaves, chopped


  1. Place the sliced mushrooms in a large bowl and toss with soy sauce. (The longer they are allowed to sit in the soy sauce, the stronger the flavor will be.)
  2. To assemble the sushi: Lay out a single cabbage leaf and place rice (about ¼ cup) in a horizontal line down the center of the leaf.
  3. Place some mushrooms and bell peppers on top of the rice. Garnish with sprigs of cilantro and mint leaves, then roll up the cabbage. Leave as a roll or cut into smaller pieces of sushi. Enjoy your fresh and healthy snack!


veggie sushi 1veggie sushi 2veggie sushi 3





veggie sushi 4Spicy Peanut Sauce

[recipe by Betty Bloomin]

Blend the following:

6 cloves of garlic (mash in blender)
9 tbs soy sauce
2 tbs hot oil
6 tbs sesame oil (roasted)
6 tbs rice vinegar
6 tbs peanut oil
4 tbs crunchy peanut butter
6 tbp honey

Serve as desired, refrigerate to preserve.


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