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.
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
[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.