Maki Sushi

Ingredients

• 6 ounces shiitake mushrooms
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tamari
• ½ cup chopped roasted carrots
• ¾ cup raw carrots
• ⅓ to ½ cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• ¼ teaspoon sea salt
• 1 cup short grain brown rice
• 2 cups water
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon cane sugar
• 1 teaspoon sea salt
• 3 nori sheets
• 1 cup thinly sliced red cabbage
• 3 long thin strips of cucumber
• ½ avocado, sliced into strips
• Sesame seeds, for sprinkling
• Tamari, for serving
• Pickled ginger, optional, for serving