PORTABELLO MUSHROOM ONIGIRAZU RECIPE

PORTABELLO MUSHROOM ONIGIRAZU RECIPE

Making your own sushi at home: an idea you’ve considered? Did you know that not every item classified as sushi requires expert fish-cutting skills? Learn how to create vegetarian portabello mushroom onigirazu sushi at home with this easy-to-follow recipe. You’ll feel very pleased of your newfound sushi skills, and you’ll have a higher chance of throwing a fantastic themed party at home if you try out various flavours.

PORTABELLO MUSHROOM ONIGIRAZU SUGGESTIONS

Sushi is all about the rice as you soak and prepare it for your guests. While the rice is resting and soaking, you can get everything else ready, such chopping veggies and cooking mushrooms. There is no sashimi or fish in this dish, but if you have access to salmon that can be easily sliced into small pieces, you are free to do so. With each taste, each ingredient gets a chance to shine.

Are you interested in learning how to prepare sushi at home? Make this easy portabello mushroom onigirazu. They look like big works of art and taste delicious.

Portabello mushroom onigirazu recipe

PORTABELLO MUSHROOM ONIGIRAZU RECIPE

Recipe by South African Mushroom Farmers’ Association

Course: Main

Cuisine: Japanese

Difficulty: Easy

Servings: 4 servings

Prep time: 25 minutes

Cooking time: 15 minutes

Resting Time: 30 minutes

Total time: 1 hour 10 minutes

INGREDIENTS

  • For the rice
  • 400 g sushi rice

  • 500 ml water

  • 2 tsp salt

  • 2 tbsp sugar

  • 160 ml rice vinegar

  • For the filling
  • 1 tbsp. sesame oil

  • 4 large portabello mushrooms, thickly sliced

  • 1 tbsp. soy sauce

  • 8 sheets nori

  • 1 large avocado, quartered and sliced

  • 1 large carrot, peeled and sliced into fine matchsticks

  • ½ small cucumber, sliced

  • 1 handful baby spinach leaves

  • 4 tbsp. pickled ginger

  • black sesame seeds, for serving

  • soy sauce, for dipping

METHOD

  • For the rice
  • Rinse the sushi rice in a sieve, extremely well, until the water runs clear. Pour the rinsed rice into a pot with the 500ml water. Place a lid on the pot and allow to sit for 30 minutes.
  • Place rice onto the heat and bring to a boil. Once rice reaches a boil turn the heat down to the lowest setting. Cook for 10 minutes. Switch the heat off and leave the rice, lid on, for a further 15 minutes.
  • In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
  • Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
  • Spread rice out onto a clean tray and allow to cool.
  • For the filling
  • Heat a large frying pan on high heat. Add a drizzle of sesame oil and the mushrooms. Cook until just golden brown and tender. Pour in the soy sauce and toss to coat. Set aside.
  • Slice and dice the rest of the vegetables.
  • Assembly
  • Lay a nori sheet (rough side up) on a clean work surface. With wet fingers to prevent sticking, position ± ½ cup of the cooked rice in the centre of the nori sheet and shape it into a square, at a 45˚ angle to the nori.
  • Layer the baby spinach, carrot, pickled ginger, avocado, mushrooms and cucumber.
  • Put another ± ½ cup layer of rice on top of the filling, and compact it down into a square.
  • Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap tightly and shape neatly.
  • Repeat with the remaining rice and fillings.
  • Leave each onigirazu wrapped for 10 minutes so the nori softens slightly. Slice in half and sprinkle with black sesame seeds. Serve with some soy sauce for dipping and enjoy!

NOTES

  • You should only need one sheet of nori per sushi sandwich, however if you overfill them just use a piece of another sheet and patch the sandwich until it seals nicely.
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