Soy Glazed Mushroom Sushi Paired with Kleinood Tamboerskloof Katharien Rosé
Make your own sushi with glazed mushrooms, carrots, avocado and cucumber.
Ingredients
For the rice:
- 2 cups sushi rice
- 2 tbsp sugar
- 1 tsp salt
- ⅓ 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
Instructions
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.