And we’re having some Shiitake Mushroom and Spinach Sushi Rolls, inspired by the App Attack that’s going on now for the Mushroom Masters.
These rolls are made with brown rice, a slight departure from the usual soft, sweet sticky white rice used for most sushi. Then again, we’re also using spinach and shiitake mushrooms instead of any other of the usual fillings, so let’s just move on to the recipe, shall we?
Shiitake Mushroom and Spinach Sushi Rolls
makes about 4 rolls
4 sheets sushi nori
For the Brown Rice:
1 cup brown rice
1 cup water
1 tablespoon brown rice vinegar
½ teaspoon salt
For the Shiitake Mushrooms and Spinach:
1 pound shiitake mushrooms, cleaned, stemmed, and sliced
1 pound spinach, washed
1 clove garlic, finely minced
roasted sesame seeds
cooking oil (I used canola oil)
You will also need a bamboo sushi rolling mat
Rinse brown rice until water runs clear, then cook in rice cooker. When done, keep warm while preparing the fillings.
Heat 1-2 tablespoons oil in large frying pan over medium heat. Add garlic and cook until soft and fragrant (but not brown). Add shiitake mushrooms and saute until cooked through, about 2 minutes. Season to taste with salt (just a pinch is enough since you can dip the finished roll in soy sauce to eat). Remove mushrooms to a plate lined with paper towel to cool and drain.
In same pan, heat another tablespoon of oil. Add spinach and saute until just wilted. You may have to do this in batches. Remove from pan onto a plate lined with paper towels to cool and drain.
Put cooked brown rice in large bowl. Sprinkle with brown rice vinegar and salt (usually there is sugar in the rice seasoning, but I left it out just because…I felt like it). Gently mix the rice with a wide, flat spoon to mix and cool. when the rice is cool enough to the touch for you to handle, you’re ready to roll! (*groan*)
Place bamboo sushi mat on cutting board. Place 1 sheet nori on mat. The nori is a rectangle, so make sure the sheet is lined up wide, rather than tall.
Spoon about ½ cup brown rice onto nori, gently spreading it out into a thin layer all the way to the edges except the far end. Leave about 2 inches of nori “open” on the far side.
Gently squeeze small amounts of spinach at a time in your hands to further drain any water. Place about a half handful of spinach across the rice horizontally in an even strip. Do the same with a handful of shiitake mushrooms. Sprinkle with a pinch or 2 of toasted sesame seeds. (You can also add slices of avocado, which I had planned to do, but forgot.)
Using the mat to hold things together, roll the nori over the shiitake mushrooms and spinach into a sushi roll. You might not get it right the first time. Nor the second time. That’s okay. Just eat those yourself before anyone sees those hot, lopsided messes.
Place perfect sushi rolls seam side down on cutting board and cut into pieces.
Serve with soy sauce, though you may not need it if the filling is seasoned enough.