Sushi Mushrooms
Learn how to rehydrate and season shiitake mushrooms for sushi. An easy staple to elevate your vegan Japanese cooking at home.
Servings: 6 sushi rolls
Calories: 139kcal
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
- 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.
Nutrition
Serving: 6mushrooms | Calories: 139kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1563mg | Potassium: 230mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1mg
