This is definitely an opportunity to play with your food! Making sushi is very hands-on, and you can get the whole family involved – don’t worry about how wonky your kids’ (or your) sushi rolls turn out, they’ll still taste great. And everyone will love the flavours of these wonderfully unusual Smoky Roasted Portobello Sushi Rolls https://bit.ly/2aOEKZU. #sushi #handmade #smoky #lunchordinner #innovativecooking #creativekitchen #eatcleanbelean #veggiefriendly #meatfreemeals #moreveggiesplease #moremushroooms #japaneseinspired #getcoooking #foodieblogger #trythisathome #freshfoodmatters #freshmushrooms #portabellomushrooms #whattocook #weekendmeals #happyfridayfolks
Smoky Roasted Portobello Sushi Rolls
Makes 4 rolls
Ingredients
2 medium-large Portobello mushrooms
olive oil spray
2tsp Bragg’s Liquid Aminos (or tamari/soy sauce)
1tsp liquid smoke
2 cups cooked brown rice
1tbsp brown rice vinegar
1tsp mirin
½tsp salt
2 nori sheets, cut in half
2 heart of palm stalks, sliced into matchsticks
4-5 spring onions, trimmed
Method
1 Preheat the oven to 200°C. Line a baking sheet with parchment paper. Lightly spray both the top and bottom of each Portobello mushroom cap and place them on the baking sheet, gill side up.
2 Drizzle 1tsp Bragg’s Liquid Aminos over each mushroom. Drizzle ½tsp of liquid smoke over each mushroom. Let them sit until the oven is fully heated. Place them in the oven and roast for 10 minutes. Remove and let rest for about 10 minutes. After they’ve rested, slice the Portobellos, on the bias, into about 6-8 slices each.
3 In a large bowl, mix together the cooked rice with the brown rice vinegar, mirin and salt.
4 Wrap a bamboo rolling mat in plastic wrap. Lay one sheet of nori, smooth side up, on top of the plastic wrapped rolling mat. The nori should be lying lengthwise from left to right (the distance from front to back should be the shorter distance of the rectangle).
5 Spread ¼ of the rice out on top of the nori, leaving about 1cm clear at the end of the nori sheet farthest from you. If you want to roll the sushi with the rice on the inside, leave it as is. If you want the rice on the outside, follow these instructions:
If you’d like, you can sprinkle sesame seeds on top of the rice. Then, very carefully, flip the nori sheet over and lay the rice side down on top of the plastic wrapped bamboo mat.
6 In the middle of the nori sheet, lay down a strip of Portobello slices, heart of palm matchsticks and spring onion halves. Using the bamboo mat, roll the end of the nori closest to you over the filling ingredients. Continue rolling the mat until the roll is fully closed. Form the mat around the roll and gently form the roll. Unwrap and lay the roll on a cutting board. Wet a very sharp knife and use it to slice the roll in half, then slice each of those halves into 3-4 small slices. Repeat with the remaining ingredients, making four rolls. Serve immediately with some soy sauce and enjoy!