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Shiitake Nigiri

Shiitake Nigiri

There is an outdoor cat that lives across the street from us. She is a gorgeous tortie/himalayan with bluish eyes who has an elegant sway to her step and oozes sweetness. Every time we’ve run into her, she gives us a high-pitched but soft hello meow, and purrs when you rub her head. Since we’re not sure of her name, we just refer to her as fancycat. If you scroll down to the bottom of this post, you’ll see a picture of Nimrod, our exclusively indoor 12-year old manx, who embodies slightly different but equally endearing qualities.

As I had just finished making the shiitake portion of these nigiri for the blog, my ears were blasted with a sound I have never heard before that can only be described as a mix of several sets of tires squealing off asphalt. I knew it was coming from Nimrod, and thought that she was surely in an accident and horribly injured. When I found her, she was glued to our glass front door, body extended into the shape of a starfish, with fancycat mirroring her pose with equal intensity on the other side.

I scooped Nimrod up, slammed the main door and held her tight while I composed myself for about a minute. My hands were still shaking uncontrollably after I put her down (the noise really was quite horrible), but Nimrod just rolled casually onto her side and began to lazily groom herself. I sat with her until she decided to get up and go to her cat bed. By the time I returned to my sushi, the sauce had turned cold and clumpy, but I gently reheated it and assembled everything as planned, and prepped it for shooting, (as I’m currently trying to teach myself to do a little photography for the blog!)

These were so quick and easy to make and although I dragged the fresh shiitake caps through some thickened Everything Sauce, prepared teriyaki or any other thickened asian-inspired sauce will work here as well. The rice and shiitake work perfectly together here, creating a harmonious balance—which especially hit the spot after the day’s mini-drama.

Shiitake Nigiri
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Shiitake Nigiri

SHIITAKE NIGIRI

  • Author: olivesfordinner.com
  • Cook Time: 20 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 6-8 pieces 1x
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Ingredients

for the rice

  • 1/3 cup sushi rice, soaked in cold water for 30 minutes and rinsed well in a sieve
  • 2/3 cup cold water
  • 1 TB sesame seeds
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp salt

for the shiitake

  • 1 tsp toasted sesame oil
  • 6–8 shiitake caps, washed and destemmed
  • 1 TB water
  • 1/3 cup Everything Sauce
  • 1/2 tsp cornstarch, dissolved in 1 1/2 tsp cold water

to serve

  • 6–8 flowering chives or toasted nori, cut into thin strips
  • black and white sesame seeds
  • soy sauce

Instructions

  1. Place the rice and water in a rice cooker set to the sushi rice setting. Once the rice is done, stir in the sesame seeds, rice vinegar, sugar and salt and allow to slightly cool.
  2. Place the sesame oil in a small pan (preferably cast iron) over medium heat. Trim a little off the edges of the shiitake caps to make all of the caps uniform in size if you want. Add in the shiitake caps, gill side down, for about a minute. Flip them over and drizzle the 1 TB of water over the top, and allow to soften for about a minute more. Dab off any remaining moisture with a papertowel.
  3. Add the Everything Sauce over the shiitake, then flip again. Drizzle the cornstarch/water mixture over the top, stirring immediately. Once it thickens, remove the pan from the heat and set aside to slightly cool.
  4. To form the nigiri, separate the cooled rice into 6-8 equally sized, football-shaped pieces (wet your hands first to prevent sticking). Drag the shiitake through the sauce, then place on top of the rice.
  5. If using flowering chives, run them under hot water for about a minute to make them pliable. Tie the chive securely around the nigiri, or or wrap a toasted nori strip around it, using a bit of water to seal it. Sprinkle with extra sesame seeds, then serve immediately with soy sauce.

Nimrod Cat

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Reader Interactions

Comments

  5. that is crazy.. cats:). dogs dont do random stuff. so its a boring day out here most days. the only thing chewie does is sneak in from behind me to get to the food. but he stopped doing that after a few stern warnings:) that is a beautiful picture and presentation!

    Reply

  6. To have an animal that responds to "stern warnings!" Nimrod just looks at me and walks away when I do that. : ) Thanks for the compliment on the photo. Photography is definitely hard — I have a new appreciation for it now that I am trying some myself, but it's a fun challenge. And I am blown away by other bloggers (YOU) who do it all, all the time so well! : )

    Reply

  11. Here is a story of how sometimes my adaptations are not a good idea, and I should not mess with a good thing:) I made these last week sometime, but will have to make them again per your instructions because I love the presentation. I thought I had the genius idea of stuffing the little oblongs with fermented bean taste for a little kick. Well…that may have been a good idea in a very small consistency. But I put quite a dollop in each ball which resulted in a very strong, pungent, and overpowering taste. Still, that was my bad alone–but I wanted to let you know I tried these, and will make them again in the future for their beautiful presentation.

    Reply

  12. I made these tonight and they were amazing! I got really excited when I saw this recipe because I love sushi but my rolling skills aren't that great. These still took a little dexterity (tying the chives) and mine didn't turn out as pretty as yours, but they were still pretty impressive. The shiitakes had a great melt-in-your mouth texture and savory flavor. Thanks so much – I'll definitely make these again!!!

    Reply

  14. I made these last night and they turned out perfectly. I was a little concerned that the mushrooms wouldn’t soften up enough in so little time, but they totally did. My only note is that the rice is baaarely enough. I’d consider upping it to a half cup dry. Thanks for this terrific recipe!

    Reply

  15. I’m thinking about these as an appetizer for a dinner party. Could I make them earlier in the day and put them in the fridge covered for a few hours? Thanks!

    Reply

  16. I’m totally making this this week!

    I don’t know if this is the right place to ask this, so sorry if it isn’t, but there’s a recipe from your site I’ve been trying to find for ages!! It was a wok noodle dish with a sauce that had molasses in it, with bok choy. I made it a while back and loved it so I tried to find it again but I swear I’ve gone through this whole site so many times and haven’t turned it with it 🙁 So either I’m blind or it’s archived or something?

    Reply

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