Shiitake Maki Sushi
Shiitake mushrooms — sautéed until deeply savory — replace fish in these classic maki rolls, paired with seasoned sushi rice, cucumber, and avocado wrapped in nori. The technique follows standard maki preparation: spread, fill, roll, and slice. Each roll takes about 45 minutes including rice cooling time and serves well as an appetizer or light main.
Equipment
- Sushi Rolling Mat (Makisu)
- Medium saucepan
- Sharp knife
- Rice Paddle or Wooden Spoon
- Small Bowl of Water with Rice Vinegar
Ingredients
For the Sushi Rice:
- 1 ½ cups sushi rice rinsed until water runs clear
- 2 cups water
- 2 ½ tablespoons rice vinegar unseasoned
- 1 tablespoon organic cane sugar
- ½ teaspoon sea salt
For the Filling:
- 6 large shiitake mushrooms stems removed, sliced
- 1 tablespoon toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- ½ medium cucumber julienned
- 1 medium carrot peeled and julienned
- 1 medium avocado thinly sliced
For Assembly:
- 4 sheets nori seaweed full-size roasted nori sheets
Instructions
- Prepare the Sushi Rice: In a medium saucepan, combine the rinsed sushi rice with water. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes. Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is done steaming, gently fold in the vinegar mixture using a rice paddle. Allow to cool to room temperature.
- Sauté the Shiitake Mushrooms: Heat sesame oil in a skillet over medium heat (about 350°F / 175°C). Add the sliced shiitakes and sauté for 6–8 minutes, stirring occasionally, until they soften and deepen in color. Add soy sauce and cook another 1–2 minutes until glazed. Remove from heat and set aside to cool.
- Prepare Vegetables: While mushrooms cool, julienne the cucumber and carrot and slice the avocado. Keep components ready for assembly. Have a small bowl of water mixed with a splash of rice vinegar nearby to wet your fingers while rolling.
- Assemble the Maki Rolls: Place a sheet of nori shiny-side down on a bamboo rolling mat. Wet your fingers and spread about 3/4 cup of the sushi rice evenly over two-thirds of the nori, leaving the top third bare. Arrange a few shiitake slices, some cucumber, carrot, and avocado across the lower third of the rice.
- Roll and Seal: Use your thumbs to lift the mat while holding the fillings in place with your fingers. Roll tightly into a cylinder and press lightly along the length for even shaping. Dab a little water on the exposed edge of the nori to seal the roll. Slice using a sharp wet knife into 6–8 even pieces.
Notes
- Substitute tamari for soy sauce to make this recipe gluten-free.
- To enhance umami even more, marinade the shiitake in miso and sesame oil for 20 minutes before sautéing.
- Prepare sushi rice ahead and chill—just bring to room temp before assembling to avoid chewy texture.
Nutrition
Calories: 403kcalCarbohydrates: 68gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 607mgPotassium: 482mgFiber: 7gSugar: 5gVitamin A: 2774IUVitamin C: 8mgCalcium: 31mgIron: 2mg
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