Dried shiitake mushrooms are lovely, and work incredibly well in sushi—their chewy and dense texture actually works better than fresh shiitake, and they hold up well to deep-frying. Adding some rich and spicy sriracha-Vegenaise sauce makes everything melt together here fabulously, producing a heavenly bite of sushi that’s also very easy to make.
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SPICY SHIITAKE MUSHROOM ROLL
- Yield: 2 servings
Ingredients
- 1 cup sushi rice
- 2 cups water
- 1 TB rice vinegar
- 1 TB sugar
- 1/2 TB salt
- 5–7 large dried shiitake mushrooms, soaked in very hot water for 30 minutes to an hour
- 1 1/2 tsp Ener-G, whisked with 5 TB water
- 1 cup cornstarch (stored in the freezer a few hours before frying)
- vegetable oil
- 2 nori sheets
- 1–2 TB sriracha, mixed with 1-2 TB Vegenaise
- crushed red pepper, pickled ginger and soy sauce, to serve
Instructions
- Soak the rice in plenty of cold water for about 30 minutes. Rinse thoroughly under fresh cold water and place into a rice cooker with the 2 cups of water.
- Once the rice is ready, place the rice vinegar, sugar and salt into a large glass bowl and place in the microwave for 10-15 seconds. Transfer the cooked rice to the glass bowl and stir well. Set aside.
- In a small saucepan, heat several inches of oil over medium-high heat. Drain and destem the mushrooms and slice into strips. Once the oil is ready (test by dropping a pinch of cornstarch into the oil—if it bubbles up immediately, you are ready to fry), dip a few of the mushroom slices in the Ener-G mixture, then coat in some of the cornstarch. Fry for 1-2 minutes and place on a few paper towels to drain.
To assemble your sushi
- Place a nori sheet (shiny side down) on a sushi mat. Using a sushi paddle, spread an even layer of rice over the sheet. Using your fingers, distribute the rice evenly, using a small bowl of water nearby to keep the rice from sticking to your fingers.
- Place half of the mushrooms on the shortest end of the nori sheet. Drizzle with desired amount of sriracha-Vegenaise mixture and slowly and carefully roll it up, keeping it tight as possible. Using a very sharp knife, cut the roll in half and repeat until there are eight rolls.
- Serve with pickled ginger and soy sauce.
foodfeud says
Ooh, this is great! I'm actually eating dried (rehydrated) shiitake mushrooms in miso soup right now and you're right; the flavor is so lovely. I've always wanted to make sushi rolls.
Stacy says
Wow, this looks great!
Or "fabla" as suggested by my verification word.
T says
Oh my goodness, these look so gorgeous and professional! I love veggie sushi. And sriracha is my secret ingredient for everything, never thought of incorporating it into sushi before!
Cara says
I tried making sushi once before at home and it was the biggest fiasco of my life. I vowed to never again do it. But these mushroom rolls look too good to pass up so I am going to have to do the inevitable–I'm inviting you over to California to make these for me 🙂
erinwyso says
Cara, I promise you these are super-easy to make! If it fails again, I'll take you up on your offer to come to California from Boston in December! : P
erinwyso says
Thanks T! Nice to meet another sriracha admirer — I do believe that there is a place for sriracha in almost all things edible!
Fuzzy Slippers says
Yummy!
christine says
wow, these look really great – #i love mushrooms of all types:)
Alma says
What is Ener-G? Is there a substitute?
Alma says
No worries, found out;)
shapelessjourneys says
Great recipe! Bought some shitake mushrooms a couple of weeks ago withtout knowing what to do with them and loved this! Very tasty! I did no have Ener-G so used an egg as I’m vegetarian.
Thank you!
★★★★★
Rob Hunt says
I’m really surprised not to see more reviews on this recipe. I stumbled across it a few months ago when looking to make a vegan sushi board and it’s the only one that we have come back to over and over. This is the perfect little sushi filling, very savoury and with a nice spice from the schiracha mayo that isn’t overpowering.
Thank you, this is great.
★★★★★
erinwyso says
Rob, thanks for your kind feedback … I’m so happy that you’ve made the sushi multiple times!
Frances says
This looks awesome, can’t wait to try it! Can I use Just Eggs instead of Ener-G?
★★★★★
erinwyso says
Hi Frances, not sure if JustEgg would work here as I haven’t tried it — but if you do with good results, I’d love to know!