We are Rolling Again!.....Truffled Shitake Maki with Microgreens

If you couldn't guess already, I made the last few Japanese recipes all the same night.  Though, after cooking for hours and then posting maybe one recipe, I get either writers block or just want to relax.
I never want to post something that is too trying and not genuine!  Plus, would you really want to read it???  That's what I thought!

So, I received the ultimate compliment when it came to this vegan maki roll.  "Oh my (bleeeeeeep), why can't restaurants serve rolls like this?  Maybe then I will crave some vegan sushi."
 (Insert a big ole' blushing dimple face here).

But in all seriousness, this is a dream come true for your taste buds, especially f you have a love and/or obsession for truffle oil and/or shitake mushrooms.  And, if you love both, this is a gosh darn double wammy, dream come true!

Opposed to my last sushi recipe, where we rolled an inside out roll (rice on the outside), we are going to start with the nori as the first layer.  Then you will lightly spread your sushi rice evenly on the nori.  Remember, lightly oiling your hand helps to prevent rice to sticking to your hand.                  

Truffled Shitake Maki with Microgreens

 

Ingredients:
Dried shitake mushrooms
1 cup broth (or water) to soak mushrooms in
1/4 tbsp truffle oil (or more to taste)
1/4 c microgreens
1 tsp rice wine vinegar for the greens
nori
sushi rice

Directions:
Soak your dried shitake mushrooms in hot broth or hot water for at 30 minutes.
In the meantime, prepare your microgreen salad.  Simply lightly toss the microgreens with rice wine vinegar and a touch of truffle oil.
Opposed to my last sushi recipe, where we rolled an inside out roll (rice on the outside), we are going to start with the nori as the first layer.  Then you will lightly spread your sushi rice evenly on the nori.  Remember, lightly oiling your hand helps to prevent rice to sticking to your hand. 
Place rehydrated shitake mushrooms down the middle of the rice and nori, drizzle with some truffle oil, and then add in the microgreens.  Roll accordingly, cut into pieces and serve!