Sushi Soy Wraps<!-- --> <!-- -->Recipe

Ingredients

• 1 cup (145 g) prepared, sushi rice
• ¾ cup (180 ml) water
• 1 tablespoon (15 ml) seasoned rice vinegar
• ½ teaspoon tamari
• ¼ teaspoon toasted sesame oil
• Pinch of sugar
• 1½ cups (225 g) shredded napa cabbage
• ½ cup (48 g) grated daikon radish
• ½ cup (50 g) chopped scallion
• 2 teaspoons ume plum vinegar
• ½ teaspoon grated fresh ginger
• 2 tablespoons (30 ml) mirin
• ½ teaspoon sriracha, to taste
• ½ teaspoon ume plum vinegar
• ¾ cup (94 g) all-purpose flour
• ½ teaspoon fine sea salt
• ¼ teaspoon baking powder
• 2⁄3 cup (160 ml) sparkling water, chilled
• Canola oil, for cooking
• 6 asparagus stalks, cut in half
• 1 large portobello mushroom cap, stemmed, gilled, and cut into ½-inch (1.3-cm) slices
• 4 soy wraps
• ½ avocado, pitted, peeled, and sliced