Soy Glazed Mushroom Sushi
Soy Glazed Mushroom Sushi

Soy Glazed Mushroom Sushi Paired with Kleinood Tamboerskloof Katharien Rosé

Make your own sushi with glazed mushrooms, carrots, avocado and cucumber.
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Prep Time 30 minutes
Cook Time 5 minutes
Course Lunch, Snack
Cuisine Asian, Japanese
Servings 36 rolls


For the rice:

  • 2 cups sushi rice
  • 2 tbsp sugar
  • 1 tsp salt
  • cup rice vinegar

For the filling:

  • 250 g button or Portabellini mushrooms, sliced
  • Neutral vegetable oil - canola or peanut
  • 1 tbsp soy sauce
  • Black pepper
  • ½ cucumber, peeled, deseeded andsliced into thin strips
  • 2 carrots, peeled and sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 avocado, peeled and sliced thinly lengthways
  • 1 packet of nori (you need roughly 6sheets)
  • Wasabi, pickled ginger & soy sauce for serving


For the rice:

  • In a sieve, rinse the rice with cold running water, until water runs clear. Pour rice into a pot with 2 cups / 500ml cold water; let sit for 30 minutes.
    Bring rice to a boil over medium-high heat; once boiling turn heat to low, and cover. Cook for 10 minutes, remove from heat and let sit, covered, 15 minutes.
  • In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame.
    Spread the hot steamed rice onto a plastic tray or ceramic platter. (Do not use metal)
    Pour vinegar mix evenly over rice and fold gently with a wooden spoon to mix.
    Cover rice with a damp towel.

For the filling:

  • In a large frying pan over medium-high heat cook the mushrooms in a drizzle of neutral oil.
    Once golden brown add in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated and they are well glazed. Season with black pepper.
  • Transfer mushrooms to a board. Once cool chop them roughly so they roll neatly when building the sushi rolls.  Prep other vegetables.

To assemble the rolls:

  • Prepare your bamboo mat by wrapping it well in cling film.
    Place1 sheet of nori onto your mat.
    Scoop a rough cup of sushi rice on top of the nori.
    Fill a small bowl with water to dip your fingers into- this will prevent them from getting sticky when handling the rice.
    Using your fingers, spread the rice in an even layer over the nori, leaving a 2cm border at the top to seal the roll.
  • So that the rice is on the outside like a California roll: Carefully flip over the rice/nori sheet, and gently press down to compress the rice.
    Over the bottom third of the nori, layer the cucumber, carrot, bell pepper, avo and mushrooms.
  • Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll.
    Transfer the sushi roll to a cutting board and cut it into 6-8 even pieces. Repeat with remaining rice and filling.
    Serve the sushi with wasabi, pickled ginger, and soy sauce.
Keyword asian, sushi