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5 from 5 votes
Close Up of a Slice of Shiitake Mushroom Sushi on a Sushi Mat
Sesame Shiitake Sushi
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Savory garlic and sesame sautéed shiitake mushrooms stuffed into nori rolls and served up with ginger and wasabi to create this flavorful shiitake sushi!
Course: Entree
Servings: 2
Author: Alissa
Ingredients
For the Rice
  • cup sushi rice
  • ¾ cup + 2 tbsp. water
  • ¾ tsp. salt
  • 1 tbsp. rice vinegar
For the Filling
  • 1 tbsp. sesame oil
  • 1 garlic clove minced
  • 4 large shiitake caps sliced into strips
  • ¼ cup water
  • 1 tbsp. soy sauce
  • ½ tsp. chili paste
For Finishing and Serving
  • 2 nori sheets
  • sesame seeds
  • soy sauce
  • wasabi
  • pickled ginger
Instructions
Make the Rice
  1. Place rice in a strainer and rinse under cold, running water for 1-2 minutes.
  2. Place in a small saucepan with other rice ingredients, stir and heat to a simmer. Cover and allow to continue simmering for about 20 minutes, or until all liquid is absorbed.
  3. Remove from heat and allow to sit for another 10 minutes, covered.
Cook the Shiitakes
  1. Place sesame oil in medium skillet and over medium heat. Add garlic clove and sautee for 1 minute.
  2. Add shiitake caps and cook for about five minutes, flip, then cook another five minutes.
  3. Caps should be tender and slightly browned at this point. Add water, soy sauce and chili paste. Raise heat to medium-high and simmer for about 2 minutes, or until most of the liquid has evaporated.
  4. Cut about ⅓ of the length off of each nori sheet and discard or save for another recipe.
  5. Place one of your sheets on a bamboo mat.
  6. Keep a little bowl of water close by. Using wet hands, cover nori with a thin layer of rice.
  7. Arrange half of your mushrooms in a single line along the width of nori, about one inch away from you.
  8. Take the bamboo mat and end of nori closest to you and tightly roll it over your mushrooms. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight.
  9. Once completely rolled, slice into eighth pieces. Repeat using your other nori sheet and remaining rice and mushrooms.
  10. Sprinkle with sesame seeds and serve with soy sauce, wasabi and pickled ginger.
Recipe Notes

This makes a bit more rice than you need. I like it that way, because it leaves room for error, but if you're a rolling expert, you can cut down on the rice by as much as a third.