Rice and wrapping
2 cups sushi rice
2 cups water
¼ cup prepared sushi zu (seasoned sushi vinegar), plus more to taste
Nori sheets, cut in half
Fried shallots
3 shallots, thinly sliced
2 cups vegetable oil
Kosher salt, to taste
Vegetable filling
2 portobello mushrooms
3 tablespoons vegetable oil
1 avocado, quartered and sliced for filling
1 cucumber, cut into sticks
¼ cup soy sauce, for brushing the avocado
¼ cup fresh mint
¼ cup fresh cilantro
¼ cup fresh Thai basil
Sliced green onions, for filling
Kosher salt, to taste
Rice cooker
Strainer
Pot for frying shallots
Skillet
Chef’s press or another suitable cooking weight
Rinse the rice thoroughly in a strainer.
Cut the nori sheets in half. Cut the cucumber into sticks and slice the green onions.
Slice the mushroom caps ¾ inch thick, remove the dark gills, and score both flat sides in a crosshatch pattern.
Toss the mint, cilantro and Thai basil together.
Cook the rinsed rice with 2 cups water in the rice cooker. Fold in ¼ cup prepared sushi zu, adding more to taste. Use the rice cooker’s keep-warm setting while finishing the fillings.
Put the sliced shallots and 2 cups vegetable oil in a pot. Heat over medium-high, stirring continuously. As soon as the shallots turn golden, lift them out, drain on paper towels and season with salt.
Heat 3 tablespoons vegetable oil in a skillet over medium heat until very hot. Add mushroom slices and press with a cooking weight. Sear for 2–3 minutes, then turn, season with salt and sear the second side for 2–3 minutes. Repeat with the remaining slices.
Place rice on a half-sheet of nori. Add avocado brushed with soy sauce, a mushroom slice, cucumber, green onion, some herb salad and fried shallots. Roll tightly from the bottom into a hand roll. Repeat with the remaining filling.