Sesame Shiitake Mushroom Sushi

Sesame Shiitake Sushi roll pieces on a dish with chopsticks.

5 from 7 votes

Sesame Shiitake Mushroom Sushi

This sesame shiitake mushroom sushi is packed with bold umami flavor. Made with sticky sushi rice and nori wrapped around a filling of savory shiitake mushrooms sautéed in a garlicky sesame sauce, it's a simple homemade sushi recipe that tastes like it came from your favorite sushi restaurant!

Prep Time20

Cook Time20

Soaking Time20

Total Time1

Course: Entree

Cuisine: American, Japanese

Servings:

Calories: 425kcal

Author: Alissa

Ingredients

For the Rice

⅔ cup sushi rice
¾ cup water, plus more for soaking
1 tablespoon rice vinegar
¾ teaspoon salt
½ teaspoon organic granulated sugar

For the Filling

2 tablespoons vegetable oil
4 ounces shiitake mushrooms, stems removed and caps sliced into strips
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek (or sriracha sauce)

For Finishing and Serving

2 nori sheets
Toasted sesame seeds
Soy sauce
Wasabi
Pickled ginger

Instructions

Make the Rice

Place the rice into a small saucepan and cover it with cold water. Let the rice soak for 20 minutes, then drain and return it to the pot.
Add the ¾ cup of water, rice vinegar, salt, and sugar to the pot. Stir, then place the pot over medium heat and bring it to a boil. Cover the pot and reduce the heat to a simmer. Let the rice cook for about 20 minutes, or until all of the liquid is absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes. Uncover and fluff the rice with a fork.

Make the Filling

Coat the bottom of a large skillet with the vegetable oil and place it over medium heat. Let the oil heat for a minute, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring once or twice, until browned and tender.
Add the garlic to the skillet and cook with the mushrooms for about 1 minute, stirring constantly, until very fragrant.
Add the soy sauce, sesame oil, and sambal oelek to the skillet. Stir to coat the mushrooms in the seasonings, and let the mixture cook for about 1 minute, until most of the liquid has evaporated. Remove the skillet from heat and transfer the mushrooms to a plate.

Roll the Sushi

Fill a small bowl with water and keep it handy while you roll your sushi.
Place a sheet of nori on your bamboo mat, then cover the nori with half of your rice, pressing it into a thin layer. Wet your hands using the water bowl to prevent the rice from sticking.
Arrange half of your mushrooms in a single line along the width of nori, about one inch from the edge closest to you.
Take the bamboo mat and the end of the 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 (See Note).
Once completely rolled, slice the roll into 8 pieces, wiping the knife clean with water between cuts.
Repeat the process using your other nori sheet and remaining rice and mushrooms.
Sprinkle the rolls with sesame seeds and serve with soy sauce, wasabi, and pickled ginger.

Notes

See this quick video on how to roll maki sushi if you need a visual aid.

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