Savory Grilled Mushroom Sushi Rice Balls
Savory Grilled Mushroom Sushi Rice Balls
How to Make Delicious Grilled Mushroom Sushi Rice Balls
Experience the delightful harmony of seasoned flying fish roe (tobiko) rice and perfectly grilled mushrooms. These sushi rice balls offer a wonderful combination of textures and flavors, making them a special treat.
Main Ingredients- 1 bowl of freshly cooked hot rice
- 1 King Oyster Mushroom
- 2 Shiitake Mushrooms
- 1/2 cup Flying Fish Roe (Tobiko)
- 10 stalks of Chives
Sushi Vinegar Dressing- 1 Tbsp Mirin (sweet rice wine)
- 1 tsp Rice Vinegar
- 1 tsp Sugar
- 1 Tbsp Mirin (sweet rice wine)
- 1 tsp Rice Vinegar
- 1 tsp Sugar
Cooking Instructions
Step 1
Start with 1 bowl of freshly cooked, hot rice. In a separate small bowl, combine the sushi vinegar ingredients: 1 tablespoon of mirin, 1 teaspoon of rice vinegar, and 1 teaspoon of sugar. Stir well until the sugar is dissolved. Add this seasoned vinegar mixture to the hot rice and gently mix to distribute the flavor evenly. Then, carefully fold in 1/2 cup of flying fish roe (tobiko). Mix gently to avoid crushing the roe, ensuring each grain of rice is coated and the roe is distributed throughout.
Step 2
Prepare your mushrooms by cleaning them. Slice the King Oyster Mushroom and Shiitake mushrooms thinly into rounds or desired shapes. Heat a lightly oiled pan over medium-low heat. Add the sliced mushrooms and grill them until they are tender and lightly browned, releasing their savory aroma. Flip them occasionally to ensure even cooking. Avoid burning them to maintain their delicate flavor.
Step 3
Wash the chives thoroughly. Bring a small pot of water to a boil. Add a pinch of salt to the boiling water. Blanch the chives for about 15-20 seconds, just until they turn bright green and slightly tender. Do not overcook them, as they will become limp. Immediately transfer the blanched chives to a bowl of cold water to stop the cooking process. Once cooled, gently squeeze out excess water.
Step 4
Take the seasoned rice mixture and begin to form it into bite-sized balls. Lightly dampen your hands with water or a little rice vinegar to prevent the rice from sticking. Gently shape the rice into small, compact oval or round portions, similar to the size of a small egg.
Step 5
Now, it’s time to assemble your grilled mushroom sushi rice balls. Place one of the grilled mushroom slices on top of each formed rice ball. Take a blanched chive stalk and wrap it around the rice ball, securing the mushroom in place. Tie a neat knot or tuck the ends in. Your beautiful and delicious grilled mushroom sushi rice balls are now ready to be enjoyed!
