Sushi made from king oyster mushrooms (low carb)

Ingredients for 2 servings:

• 300 g king oyster mushrooms
• 180 g Shirataki noodles in rice form
• 2 tbsp cream cheese
• 200 g pak choi
• 1 spring onion(s)
• e.g. coriander
• 3 nori sheets

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian

Cut the king oyster mushrooms lengthwise into thin slices and fry in a pan with a little butter or oil. They can be slightly browned for flavor. Let them cool. Cut the pak choi into pieces, cutting the leaves lengthwise if necessary, and fry briefly in the pan over high heat. They should still be crisp. Trim the green parts of the spring onions and also cut them into strips. Wash the shirataki in a sieve. If they smell fishy (due to the alkaline liquid), rinse them briefly with vinegar, then rinse off the vinegar as well. Drain well and then mix with the cream cheese. Spread one-third of each on a nori sheet, place 1/3 of the spring onion, 1/3 of the mushrooms, and 1/3 of the pak choi lengthwise on top. If you like cilantro, sprinkle with chopped cilantro. Roll up and slice. Serve with soy sauce and wasabi. This recipe works just as well with regular sushi rice, of course.