Shiitake Mushroom Sushi Roll
With the depletion of our ocean populations, fish market prices should be increasing. While sushi is a pricier meal, the final bill still does not reflect the true cost. For those looking to leave a lighter mark on their wallet and the environment, vegetarian sushi hits the spot.
Vegetarian sushi can still be filling, and relatively uncomplicated. In my unprofessional opinion, vegetarian sushi more closely resembles the simplicity of traditional Japanese rolls. Americanized sushi is heavier, stuffed with more ingredients, and reliant on sauces that distract from the quality of the fish (or lack thereof).
If you’ve searched for vegan/ vegetarian sushi recipes, you’ve undoubtedly encountered the ‘tomatoes taste just like tuna if you boil them, peel them, and marinate them for 3 hours!!!’. I’ve tried...they don’t. Let veggies be veggies! For this recipe, you will need a sushi rolling mat, which can be found at a local grocer. Here’s my take on a veggie mushroom roll.
Makes 3-4 rolls
INGREDIENTS
For rolls
1 cup jasmine rice
2 cups water
½ Tbsp. rice vinegar
3-4 nori sheets
4-5 large shiitake mushroom caps
sliced avocado
sliced cucumber
1 block of cream cheese (optional)
¼ cup soy sauce
1 tsp. liquid smoke
½ Tbsp. sesame oil
½ tsp garlic powder
Salt
Pepper
1 Tbsp. sesame seeds (optional)
Scallions to top
IF YOU’RE FEELING SAUCY…
Spicy Mayo
½ cup mayonnaise or veganaise
1 Tbsp. Sriracha (adjust accordingly for heat level)
Pinch of black pepper
Pinch of salt
Eel Sauce
½ cup mirin
½ cup soy sauce
¼ cup sugar
Heat mirin, soy sauce, and sugar in a small pot over low heat until it is reduced, about 7-8 minutes. Remove from heat and let cool slightly to a thick consistency.
INSTRUCTIONS
Begin cooking the rice in a rice cooker or on the stove. 1:2 rice to water ratio. When the rice is complete, add rice vinegar and mix. Place rice in the refrigerator to cool.
Gently clean mushrooms, remove stems, and slice into thin strips.
Mix together soy sauce, liquid smoke, garlic powder, and black pepper. Pour over mushrooms and allow time to marinate.
Slice cucumber, avocado, and cream cheese into thin strips.
Heat a pan with sesame oil. Sauté mushrooms over medium heat, until excess moisture has been cooked off, about 4-5 minutes. Mushrooms should be slightly browned on both sides.
Place a nori sheet on the sushi mat, with the smooth side down. Spread rice over the nori sheet, leaving a small space at the top. The rice layer should be thin and even. You can wet your fingers to prevent the rice from sticking to your hands, or use a rubber spatula to spread the rice.
Prepare the filling. First, place cream cheese strips horizontally across the rice, a third of the way up from the bottom. Layer cucumber slices, then add avocado. Finally, put the mushrooms on top. Sprinkle sesame seeds over the toppings and rice.
Begin rolling the sushi by picking up the side of the mat closest to the filling. Carefully stuff the filling within the roll and continue rolling until the bottom of the nori sheet is folded over the filling. The final product should be one, long roll with the nori on the outside. Cut the roll into pieces; let the knife do the work and use light pressure to avoid crushing the roll. Drizzle with spicy mayo and eel sauce. Top with scallions and enjoy!
