Portabella Sushi Rolls
[I apologize for not posting the sushi recipe yesterday as promised; I tried all day, but Blogger just was not cooperating. Anyone else having this problem?]
Those of you who are eager to get out your sushi mats might want to take a look at some of my older sushi recipes. In this recipe and the next one (coming soon), I'm making sushi that doesn't need rolling.
These portabella rolls are made by pressing the sticky rice into cylinders or rectangles, similar to onigiri or nigiri. There are rice molds that you can buy to help you do this, and they'll probably make neater rolls than mine. But I don't have any yet (they're on my wish list), so I just formed the rolls by shaping the rice in my hands.
This recipe is a re-creation of a shiitake roll my husband and I had in a restaurant years ago. I didn't have any fresh shiitake mushrooms, and I have limited memory of the original rolls, but these simple rolls turned out delicious. They were so good, in fact, that my daughter, who usually eats mushrooms only if they're hidden by other ingredients, ate her share and tried to take mine!
Portabella Rolls
1 cup vegetable broth
1 tbsp. soy sauce
2 tsp. ginger
2 cloves garlic
1 large portabella mushroom, sliced 1/4-inch thick
brown sushi rice (1 cup cooked rice mixed with 1 tbsp. seasoned rice vinegar)
wasabi mayonnaise (1 tbsp. vegan mayo mixed with wasabi paste to taste)
Heat the broth, soy sauce, ginger, and garlic. Add the sliced mushrooms and simmer for 5 minutes or until mushroom slices are tender and pliable. Drain the mushrooms and save the broth for another purpose. (I used it to cook carrot sticks for my daughter's lunch.) Choose the largest slices of portabella to make the rolls and use the remaining mushrooms for making soup or sushi salad (recipe to come).
Form the sushi rice into 10 rectangles, about 2 inches long by 1 inch wide. Place a dab of wasabi mayonnaise on one side of a rice rectangle and center a mushroom over it. Wrap the mushroom around the rice, pressing it into the rice lightly. Set aside and repeat with remaining rice and mushrooms.
Serve with additional wasabi mayo and soy sauce for dipping.
Those of you who are eager to get out your sushi mats might want to take a look at some of my older sushi recipes. In this recipe and the next one (coming soon), I'm making sushi that doesn't need rolling.
These portabella rolls are made by pressing the sticky rice into cylinders or rectangles, similar to onigiri or nigiri. There are rice molds that you can buy to help you do this, and they'll probably make neater rolls than mine. But I don't have any yet (they're on my wish list), so I just formed the rolls by shaping the rice in my hands.
This recipe is a re-creation of a shiitake roll my husband and I had in a restaurant years ago. I didn't have any fresh shiitake mushrooms, and I have limited memory of the original rolls, but these simple rolls turned out delicious. They were so good, in fact, that my daughter, who usually eats mushrooms only if they're hidden by other ingredients, ate her share and tried to take mine!
Portabella Rolls
1 cup vegetable broth
1 tbsp. soy sauce
2 tsp. ginger
2 cloves garlic
1 large portabella mushroom, sliced 1/4-inch thick
brown sushi rice (1 cup cooked rice mixed with 1 tbsp. seasoned rice vinegar)
wasabi mayonnaise (1 tbsp. vegan mayo mixed with wasabi paste to taste)
Heat the broth, soy sauce, ginger, and garlic. Add the sliced mushrooms and simmer for 5 minutes or until mushroom slices are tender and pliable. Drain the mushrooms and save the broth for another purpose. (I used it to cook carrot sticks for my daughter's lunch.) Choose the largest slices of portabella to make the rolls and use the remaining mushrooms for making soup or sushi salad (recipe to come).
Form the sushi rice into 10 rectangles, about 2 inches long by 1 inch wide. Place a dab of wasabi mayonnaise on one side of a rice rectangle and center a mushroom over it. Wrap the mushroom around the rice, pressing it into the rice lightly. Set aside and repeat with remaining rice and mushrooms.
Serve with additional wasabi mayo and soy sauce for dipping.
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live
Labels: eat to live, gluten-free
posted by SusanV at 8:30 AM
11 Comments:
As usual, another clever recipe!
When I lived in Dallas, a sushi chef/friend of mine used to grill (well, roast) large fresh shittake mushrooms in a toaster oven and "mold" one on a cylinder of rice & sesame seeds. Quite good.
I like your idea of using portabello mushrooms, though... more available and considerably cheaper!
Thanks much.... Mark
The shiitake mushroom recipe on this page http://www.sushi-tsu.info/recipes-other.html (scroll down) uses dried shiitake mushrooms. I've made it before and it's very similar to what I've had in restaurants -- possibly a bit sweeter.
In reference to this post and the previous one, about how much "extra water" did you use to make the brown rice "sticky"? Thanks!
Hi Mark--roasted shiitakes sound great. I may have to try it sometime.
Kourtney, thanks for that link. I'll check it out!
Anon--I cook the rice in a rice cooker, so my measurements may differ from what you'd use for stovetop cooking. I use the amount of water the rice cooker says to use for brown rice plus about 1/2 cup. This is using 3 of the little rice measuring cups that come with the rice cooker, which I think is equal to about 2 1/4 cups of rice. Sorry--this is probably not a lot of help if you don't use a rice cooker!
MMmmm!!! more sushi ideas!! amazing! Shall I call sushiaholics anonymous or wait for the intervention? :)
I have actually never had sushi but hear that I must try! I did an ACT review session last Saturday and all the high schoolers seemed shocked that I had never tried. They all recommended the California roll and I've also heard that the asparagus roll is a good one to start with.
blogspot is down, so that's why I'm signing in this way!
wow! they look great! I think I might have to try and make some sushi! :D
Yum sushi- your portabella rolls are a great idea and different from any sushi I've ever had. Although I haven't had sushi since before I went vegetarian- and well I really miss it. Maybe I will try making this or one of your other sushi recipes. I just hope that I can do it without a sushi mat. I'm glad that E enjoyed them even with the very visable mushroom!
-Teresa
These look great! The wasabi mayo sounds perfect with it. I'm with your daughter on mushrooms: I sometimes need them hidden too or else I won't eat them! Lol! If she liked these, then I bet I would too!
That carrot! That is too cute on top!
Thanks for all the info. You are making me want a bento box since you have so many amazing ideas on what to fill it with!
Hi Susan, thanks a ton for the link to Pangea.
I don't know how expensive rice molds are, but you can also use a cheapo ice cube tray to shape your rolls!
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