Aromatic Shiitake Mushroom Vegan Sushi
Aromatic Shiitake Mushroom Vegan Sushi
A Simple Recipe for to Add a Twist to Your Everyday Meals
Hello, I’m Teacher Gyul. Today, I’ve made a delicious vegan sushi using shiitake mushrooms. I didn’t particularly favor the unique aroma of shiitake mushrooms before, but making them into sushi allowed me to enjoy this flavor. This is an exotic sushi that can also aid in weight management, as it uses not only mushrooms but also various vegetables.
Basic Ingredients- 1 bowl of warm rice (approx. 200g)
- 2 fresh shiitake mushrooms
- Wasabi, to taste
- A handful of fresh chives
- Pinch of salt (for blanching chives)
Sweet and Sour Sushi Vinegar (Shari)- 1 Tbsp Oligosaccharide
- 1 Tbsp Rice Vinegar (or Apple Vinegar)
Shiitake Mushroom Glaze- 2 Tbsp Oligosaccharide
- 2 Tbsp Soy Sauce (Brewed Soy Sauce or Soup Soy Sauce)
- 2 Tbsp Water or Vegetable Broth
- 1 Tbsp Oligosaccharide
- 1 Tbsp Rice Vinegar (or Apple Vinegar)
Shiitake Mushroom Glaze- 2 Tbsp Oligosaccharide
- 2 Tbsp Soy Sauce (Brewed Soy Sauce or Soup Soy Sauce)
- 2 Tbsp Water or Vegetable Broth
Cooking Instructions
Step 1
First, boil water to blanch the chives, which will add color to your sushi. Pour water into a pot, bring it to a rolling boil, and add a pinch of salt.
Step 2
Wash the fresh shiitake mushrooms clean and remove the stems. Slice them diagonally about 0.5cm thick. In a pan, combine the shiitake mushrooms with the shiitake mushroom glaze ingredients (2 Tbsp oligosaccharide, 2 Tbsp soy sauce, 2 Tbsp water or vegetable broth). Simmer over medium-low heat until the liquid is reduced and slightly syrupy. Cook slowly until the mushrooms are tender and well-coated with the glaze.
Step 3
While the mushrooms are simmering, prepare 1 bowl of warm rice. Place the rice in a bowl and evenly drizzle the prepared sushi vinegar (1 Tbsp oligosaccharide, 1 Tbsp rice vinegar) over it. Gently mix with a rice paddle, being careful not to mash the rice grains. After mixing, cool the rice slightly by fanning it to give the grains a nice sheen.
Step 4
Once the water is boiling, add the prepared chives and blanch them for just 15-20 seconds. Be careful not to overcook them, as they will become mushy. Rinse the blanched chives in cold water, squeeze out excess moisture, and cut them into long strands, similar to how you would prepare them for kimbap.
Step 5
Shape the cooled sushi rice into bite-sized portions (about 2-3cm). Place a small amount of wasabi on top of each sushi piece, adjusting the quantity to your preference. Be mindful not to use too much wasabi, as it can be quite pungent.
Step 6
Top each sushi piece with the glazed shiitake mushrooms. Then, use one strand of the prepared chives to wrap around the sushi to secure it. Your beautiful vegan sushi is now complete! The chives will help hold the sushi together and add a subtle aroma.
Step 7
For an optional flourish, create a small ‘wasabi mountain’ on the side of your plate using the leftover wasabi. Serving it this way adds a playful touch and allows for a more dynamic flavor experience. Enjoy your delicious creation!
