Mushroom Sushi ~
Fresh mushrooms cooked in a savory marinade, then rolled with dried seaweed and Homemade Sushi Rice.
Serve with Garlic Bok Choy and Edamame Salad.
Plant-Based Sushi Recipe
Sushi is such a versatile dish! It can be served as an appetizer, a light lunch, or part of a larger vegetarian sushi spread. (Avocado sushi pairs exceptionally well with the umami flavor of these shiitake rolls. To make avocado rolls, simply swap in creamy avocado slices for the mushrooms.)
The only special piece of equipment you’ll need is a bamboo sushi mat, also known as a makisu. This flexible mat is easy to use and widely available online and in grocery stores. It is traditionally made from bamboo slats woven together with cotton string, providing a sturdy yet pliable stick surface for assembling sushi rolls. The texture of the bamboo mat helps grip the nori sheet (seaweed) and rice, allowing for tight and uniform sushi rolls.
Ready to make restaurant-quality sushi at home? Let’s get started!
Ingredients for Mushroom Sushi
You will need the following:
For the Rice:
- 2 2/3 cups water
- 1 1/3 cups short-grain rice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Mushrooms
- 1 tablespoon tamari
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 8 ounces sliced shiitake mushrooms, by weight
For the Sushi:
- 2 nori sheets
Ingredient Notes
- Water – Starting with cold water is essential as it allows the rice grains to absorb water gradually, resulting in a fluffy texture.
- Short Grain Rice – The type of rice you use is crucial. Opt for short-grain Japanese white rice, commonly labeled as “sushi rice.” This glutinous rice has a higher starch content that yields the sticky texture essential for authentic sushi rice. Medium-grain rice or long-grain rice won’t yield the same results.
- Unseasoned Rice Vinegar – Be sure to use unseasoned rice vinegar to avoid altering the flavor profile of your sushi rice. Seasoned vinegar is not recommended because it contains added sugar and salt, which could throw off the balance of flavor. Apple cider vinegar is also not recommended. Rice wine vinegar can be substituted, although it does have a slightly stronger flavor compared to regular rice vinegar.
- Granulated Sugar – A touch of sweetness gives the marinade a perfect balance of sweetness to the savory flavor of the other ingredients. Caster sugar can also be used; it has a finer texture and dissolves slightly quicker than granulated sugar.
- Salt – A pinch of salt adds depth to the rice and helps balance the sweetness of the sugar.
- Tamari – Tamari is a variety of soy sauce that is typically darker, richer, and less salty than regular soy sauce. Look for it near the regular soy sauce at the grocery store.
- Hoisin Sauce – Adds a unique blend of sweetness and savory depth to the marinade.
- A thick, sweet, and savory sauce commonly used in Asian cuisine.
- Sesame Oil – The distinctive nutty aroma and flavor of sesame oil complements the earthy flavor of the mushrooms,
- Garlic Powder and Ground Ginger – These aromatic spices bring a cozy warmth to the marinade. For a stronger flavor, use finely minced or grated fresh garlic or ginger, adjusting the amounts according to your taste preferences.
- Shiitake Mushrooms – The type of mushroom used will influence the flavor and texture of the sushi. Fresh shiitake mushrooms are used for their meaty texture, similar to raw fish, and earthy flavor. Maitake or enoki mushrooms also work well for vegan sushi rolls.
- Nori Sheets – Nori (dried seaweed sheets) are essential for rolling sushi. This seaweed wrap provides structure and a hint of oceanic flavor to the rolls.
How to Make Mushroom Sushi
For the Rice:
STEP ONE: Place the rice in a fine mesh strainer or colander and rinse it under cold running water, stirring gently with your fingers or a spoon. Continue rinsing until the water runs clear, indicating that most of the starch has been removed. (Rinsing helps remove excess starch from the surface of the rice grains, which can result in a cleaner, fluffier texture once cooked. Some sushi rice brands are pre-rinsed or partially rinsed, so check the package for instructions.)
STEP TWO: In a large saucepan, bring the water to a boil. Stir in the rinsed rice, then reduce the heat to low. Cover the saucepan and simmer for 20 minutes, or until the rice is cooked and the water is absorbed. Remove from the heat and let the rice steam, covered, for 10 minutes to firm up and absorb any excess moisture.
STEP THREE: While the rice cooks, in a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.
STEP FOUR: After the resting period, gently fold the vinegar mixture into the cooked rice until evenly distributed. Do not mash the rice; you want to maintain its fluffy texture.
STEP FIVE: Transfer the seasoned rice to a baking sheet and spread it out evenly using a rice paddle or spatula. Let the rice cool to room temperature, for about 30 minutes. As it cools, the grains of rice will develop a slightly sticky texture, perfect for rolling sushi.
For the Mushrooms:
STEP SIX: In a small bowl, whisk together the tamari, hoisin sauce, sesame oil, garlic powder, and ground ginger. Set aside.
STEP SEVEN: Set a medium skillet over medium-high heat. When the pan is hot, add the sliced mushrooms and tamari mixture. Cook for 2-3 minutes, until the mushrooms are tender and golden brown. Remove from heat to cool.
For the Sushi:
STEP EIGHT: Place a bamboo sushi mat on a flat surface and set a small bowl of water nearby. Position a nori sheet in the center of the mat. Spread a layer of cooked sushi rice on the sheet of nori, leaving a 1-inch border at the top and bottom edges.
STEP NINE: Add the cooked mushroom slices along the edge closest to you.
STEP TEN: Using the bamboo mat, slowly but tightly, using gentle pressure, roll from the bottom around the mushrooms. Dip your fingers into the bowl of water then lightly seal the nori.
STEP ELEVEN: Using a very sharp knife, slice into bite-size pieces and serve.
Storage
- Homemade sushi is best enjoyed fresh within 24 hours. If you need to store your sushi rolls, place them in a single layer in an airtight container in the refrigerator. If you have more than one layer of sushi, use paper towels or a layer of plastic wrap to separate the rolls so they don’t stick together.
More Recipes You’ll Love!
- Miso Grilled Tofu
- Asian Mushroom Rice
- Peanut Butter Noodles
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- Vegan Teriyaki Meatballs
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Mushroom Sushi
Ingredients
For the Rice:
- 2 2/3 cups water
- 1 1/3 cups short-grain rice
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Mushrooms
- 1 tablespoon tamari
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 8 ounces sliced shiitake mushrooms by weight
For the Sushi:
- 2 nori sheets
Instructions
For the Rice:
- Place the rice in a fine mesh strainer or colander and rinse it under cold running water, stirring gently with your fingers or a spoon. Continue rinsing until the water runs clear, indicating that most of the starch has been removed. (Rinsing helps remove excess starch from the surface of the rice grains, which can result in a cleaner, fluffier texture once cooked. Some sushi rice brands are pre-rinsed or partially rinsed, so check the package for instructions.)
- In a large saucepan, bring the water to a boil. Stir in the rinsed rice, then reduce the heat to low. Cover the saucepan and simmer for 20 minutes, or until the rice is cooked and the water is absorbed. Remove from the heat and let the rice steam, covered, for 10 minutes to firm up and absorb any excess moisture.
- While the rice cooks, in a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved.
- After the resting period, gently fold the vinegar mixture into the cooked rice until evenly distributed. Do not mash the rice; you want to maintain its fluffy texture.
- Transfer the seasoned rice to a baking sheet and spread it out evenly using a rice paddle or spatula. Let the rice cool to room temperature, for about 30 minutes. As it cools, the grains of rice will develop a slightly sticky texture, perfect for rolling sushi.
For the Mushrooms:
- In a small bowl, whisk together the tamari, hoisin sauce, sesame oil, garlic powder, and ground ginger. Set aside.
- Set a medium skillet over medium-high heat. When the pan is hot, add the sliced mushrooms and tamari mixture. Cook for 2-3 minutes, until the mushrooms are tender and golden brown. Remove from heat to cool.
For the Sushi:
- Place a bamboo sushi mat on a flat surface and set a small bowl of water nearby. Position a nori sheet in the center of the mat. Spread a layer of cooked sushi rice on the sheet of nori, leaving a 1-inch border at the top and bottom edges.
- Add the cooked mushroom slices along the edge closest to you.
- Using the bamboo mat, slowly but tightly, using gentle pressure, roll from the bottom around the mushrooms. Dip your fingers into the bowl of water then lightly seal the nori.
- Using a very sharp knife, slice into bite-size pieces and serve.
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