Recipe: SPICY SHIITAKE SUSHI ROLLS
You're not going to miss the meat or fish in these rolls for one minute! We've paired fresh cucumber strips and pickled ginger with spicy shiitake mushrooms in these vegetarian sushi rolls. They're packed with flavour!
For The Rice
- 250 g sushi rice
- 275 ml water
- 60 ml rice vinegar
- 30 g caster sugar
For The Filling
- 1 tbsp sesame oil
- 200 g shiitake mushrooms
- 1 tsp chilli flakes
- 2 tbsp soy sauce
- 1 cucumber
- 2 nori sheets
- 1 tbsp pickled ginger
- 2 tsp toasted black sesame seeds
- 2 tsp toasted white sesame seeds
You'll Also Need
COOK THE RICE
Wash the rice in water until the water becomes almost clear.
Drain the rice add to a saucepan with the 275ml of water. Bring to a boil then reduce the heat, cover the saucepan and simmer for 20 minutes. Remove from the heat.
Heat another small saucepan and add the vinegar, sugar and half a teaspoon of salt. Dissolve the sugar, then pour it over the cooked rice.
Stir gently until the rice until it becomes dry and cool.
COOK THE MUSHROOMS
Remove the stalks from the mushrooms and slice.
Put a frying pan over a high heat and add the sesame oil. Give it a minute to heat up and add the mushrooms with the chilli flakes. Fry without moving the pan for 3-5 minutes, until the mushrooms are very well browned. Toss and keep cooking. Pour in the soy sauce and let it bubble away to intensify the flavours.
Leave the mushrooms to cool.
ASSEMBLE THE SUSHI ROLLS
Slice the cucumber into batons, each about a third of the length of the cucumber, avoiding the seeds in the centre.
Cover the nori with a thin layer of the sushi rice, leaving a border of nori all the way around. Scatter over the sesame seeds.
Place the cucumber batons end to end along the longer length of the nori. Place it about 2cm away from one of the parallel edges.
Lay out the mushroom slices next to the cucumber, then add a little pickled ginger along the strip (it won’t need much).
ROLL AND SERVE
Turn the nori if necessary so that the filling is closest to you.
Roll the nori up and over the filling, then continue rolling to the other edge.
Compress the roll with the mat and make sure it’s sticking together well. You use your fingers to dab a little water onto the nori if it’s coming apart.
Slice and serve immediately at room temp.
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