Sushi...pizza?! Ingredients For the pizza: 3 oz shiitake mushrooms, stemmed, caps thinly sliced 2 tablespoons soy sauce (I used gluten-free tamari) 3 cups cooked brown sushi rice 2 teaspoons rice vinegar 1 teaspoon salt 2 teaspoons agave nectar 2 teaspoons oil 1 teaspoon sesame oil 2 seaweed sheets, like nori 2 teaspoons sesame seeds 1 ripe avocado 1 medium carrot, grated For the dressing: ¼ cup raw cashews, soaked at least 4 hours 1 tablespoon miso 1 tablespoon rice vinegar 1 tablespoon peeled and grated ginger root 2 tablespoons tamari 2 tablespoons agave nectar ¼ cup of water ½ teaspoon wasabi powder cilantro for garnish (optional) Instructions For the pizza: Preheat oven to 375 degrees Fahrenheit. Mix together sliced shiitake mushrooms and soy sauce and set aside. Mix cooked rice with rice vinegar, salt and agave. Add both types of oil to a 9 inch oven-proof skillet over medium heat. Press the rice into the skillet, about ¼ inch think. Cook over medium high heat until the bottom is golden, about 10 minutes. Remove skillet from heat, layer the nori evenly over the rice, top with soaked shiitake mushrooms, and sprinkle with sesame seeds. Bake rice, nori and mushrooms for 15 minutes on top shelf until golden. Remove from oven and add slice avocado and grated carrot. Top with cilantro, if desired, and serve with miso ginger dressing. For the dressing: Add all ingredients to a high speed blender and blend until creamy.