Spicy & Sweet King Oyster Mushroom Inari Sushi: A Creative Side Dish Recipe
Spicy & Sweet King Oyster Mushroom Inari Sushi: A Creative Side Dish Recipe
A Unique Twist! Special Inari Sushi Made with King Oyster Mushrooms
Tired of ordinary inari sushi? Try this recipe! I’ve creatively used a spicy stir-fried king oyster mushroom side dish, originally intended for banchan, to make a delightful inari sushi. The combination is fantastic! The chewy texture of the mushrooms and the savory, slightly spicy sauce blend wonderfully with the sushi rice and seasoned tofu pouches. It’s a perfect, impressive dish for kids’ snacks or even a special bento box.
Main Ingredients- 3 King Oyster Mushrooms
- 1/4 Carrot
- 1/4 Onion
- 2 bowls of Rice (approx. 400g)
- 1 pack of Fried Tofu Pouches for Inari Sushi (12-14 pouches)
- 1 sachet of Sushi Rice Seasoning Mix (or seasoned rice vinegar)
- 3 Scallions (Green Onions)
- 2 cloves Garlic
Cooking Instructions
Step 1
Prepare the vegetables that will add depth of flavor to your dish. Wash the 3 king oyster mushrooms, 1/4 carrot, and 1/4 onion thoroughly, then julienne them into similar lengths. Finely chop the 3 scallions. Thinly slice the 2 cloves of garlic. Sautéing the garlic will release its aromatic flavor, enhancing the overall taste of the dish.
Step 2
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced garlic first and sauté slowly until fragrant. Be careful not to burn the garlic; cook it until it’s lightly golden. As the garlic aroma fills the air, you’ll know you’re on your way to a delicious stir-fry.
Step 3
Once the garlic is fragrant, add the julienned carrots and onions to the pan and stir-fry them together. Stir-frying over high heat helps retain the crispness of the vegetables. Cook until the vegetables become slightly translucent.
Step 4
When the carrots and onions are partially cooked, add the julienned king oyster mushrooms. Stir-fry them, but avoid overcooking to maintain their delightfully chewy texture. Cook until the mushrooms soften slightly and begin to turn lightly golden.
Step 5
Add 1 tablespoon of chicken stock to the stir-frying vegetables and continue to cook. If you don’t have chicken stock, you can use 2 tablespoons of water. This helps meld the flavors and bring the ingredients together.
Step 6
Now, add 1 tablespoon of doubanjiang (spicy bean paste) for a savory and slightly spicy kick. Stir well to ensure all ingredients are evenly coated. The rich umami and mild heat of the doubanjiang create a fantastic harmony with the king oyster mushrooms.
Step 7
Once all the ingredients are well stir-fried, turn off the heat. Add the chopped scallions and gently mix them in. The fresh, bright flavor of the scallions cuts through any richness and balances the overall taste.
Step 8
In a separate bowl, place 2 bowls of warm cooked rice. Add 1 sachet of sushi rice seasoning mix. Using a spatula or spoon, gently mix the seasoning into the rice, being careful not to mash the grains, until it’s evenly distributed.
Step 9
Take about three handfuls of the stir-fried king oyster mushroom mixture and finely chop it. Finely dicing the mixture will help it blend well with the rice inside the inari sushi, adding a pleasant texture with each bite.
Step 10
Gently squeeze out any excess liquid from the fried tofu pouches for inari sushi. Then, carefully fill each pouch with a generous amount of the seasoned sushi rice. Finally, top with the finely chopped king oyster mushroom mixture. For an extra touch, sprinkle some sesame seeds on top. Enjoy your delicious creation!
