This recipe shows you how to rehydrate and season dried shiitake mushrooms to use in vegan sushi and rice bowls. Simmered in a simple mix of soy sauce, mirin, and sake, sushi mushrooms absorb deep umami flavour and have a slightly sweet finish.
At a glance
Summarize this recipe with AI
They're considered a staple in Japanese home cooking and make an easy addition to loads of popular plant-based meals. Add them to soups and noodles like miso or udon, or roll them into your favourite vegan sushi rolls for a boost of umami.
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Ingredients
Prep time 60 mins | Cooking time 25 mins | Serves 2-4
- Dried shiitake mushrooms
- Boiled water
- Vegan dashi (made from scratch or instant)
- Sake
- Mirin
- Soy sauce
- Sugar
Please see recipe card for quantities.
Instructions
Place dry shiitake mushrooms in a small bowl and cover with boiled water (est. ½ cup). Use something heavy on top (I used a whisky glass) to fully submerge your mushrooms. Leave them to soak for at least half an hour.
Squeeze mushrooms back over the bowl to remove and catch the excess liquid. Save this for later use. Cut your mushrooms into thin strips. De-stem any large stems.
Place into a small saucepan and add your mushroom liquid and the rest of the ingredients. Stir and bring to a simmer. Simmer for 20-25 minutes until the liquid has reduced by at least half. Allow to cool and store in an airtight container.
Note: These mushrooms are best served cold, making them perfect for sushi rolls like caterpillar rolls or uramaki with vegan caviar.
Substitutions
- Soy Sauce: Use tamari for a gluten-free option.
- Dashi: You can omit the dashi altogether if you're strapped for time just add a little extra soy and sugar to counter balance.
Tips for making perfect sushi mushrooms
For the best results, always use dried shiitake mushrooms as they develop a much deeper, richer flavor than fresh ones once rehydrated. As you simmer the mushrooms, keep a close eye on the reduction; you want the liquid to concentrate and coat the mushrooms, but not boil down too far, as that can make them overly salty. Finally, make sure to let the mushrooms cool completely before serving or using in other dishes. This gives them a firmer, chewier texture that's more satisfying and works especially well in sushi.
Equipment
- Small bowl
- Small saucepan
- Knife for slicing
- Airtight storage container
Storage
Once the mushrooms have cooled, pop them in an airtight container and store them in the fridge. They'll keep well for up to 5 days. Just make sure to use clean utensils when handling them to keep everything fresh and safe.
Top Tip
Don't throw away mushroom rehydration water! It's packed with flavor and the secret to making this dish extra umami-rich. Keep it in the container with the mushrroms once you're ready to store them in the fridge.
FAQ
Shiitake mushrooms are the most commonly used mushroom in traditional Japanese sushi, especially in vegan or vegetarian varieties. Dried shiitake are preferred for their rich, concentrated flavor, and are often simmered in a sweet-savoury broth before being added to sushi rolls, inari pockets, or chirashi bowls
Once rehydrated and de-stemmed, slice the shiitake mushrooms into thin, even strips. This makes them easier to layer into rolls or portion neatly on top of rice. If you're using them in inari or chirashi, small bite-sized pieces work best.
You can, but dried shiitake are recommended for this recipe. They have a much deeper, richer flavor once rehydrated, which is what gives these sushi mushrooms their signature umami punch.
Related
Looking for more vegan Japanese recipes? Try these:
- Vegan Miso Ramen - Quick 10 Minute Recipe
- Yuzu Ramen (Japanese Citrus Noodle Soup Recipe)
- Mabo Nasu (Mapo Eggplant 麻婆茄子)
- Our Favourite Vegan Udon Noodle Recipes
Pairing
These are my favorite dishes to serve with sushi mushrooms:
- Eggplant Agebitashi (Nasu Agebitashi)
- Vegan Fried Chicken
- Beer and Eggplant Stir-Fry (10 Minute Recipe)
- Sticky Tofu: Easy 10-Minute Recipe
📖 Recipe
Sushi Mushrooms
Ingredients
- 5-6 dried shiitake mushrooms
- ½ cup boiled water
Broth:
- ½ cup vegan dashi made from scratch or instant
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Instructions cook mode
- Place dry shiitake mushrooms in a small bowl and cover with boiled water. Use something heavy on top (I used a whisky glass) to fully submerge your mushrooms. Leave them to soak for at least half an hour.
- Squeeze mushrooms back over the bowl to remove and catch the excess liquid. Save this for later use. Then cut the mushrooms into thin strips (0.5cm or ¼ inch thick). De-stem any large stems.
- Place into a small saucepan and add your mushroom liquid, vegan dashi and the rest of the ingredients. Bring to a simmer and make sure your sugar has dissolved
- Add your sliced mushrooms and simmer for 20-25 minutes until the liquid has reduced by at least half. Allow to cool and store in an airtight container.
Notes
- Use a small saucepan so the mushrooms sit properly submerged in the broth, this makes a big difference to the flavour.
- I like to remove the stems for sushi as it gives a cleaner, more tender bite, but if you're just serving these over rice or in a bento, you can absolutely leave them on.
- Don't waste the leftover broth. It's full of flavour and great as a quick marinade for tofu, or to toss into a simple vegetable stir fry.
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