Adorable Shiitake Mushroom Sushi

Rehydrating dried Shiitake overnight in a refrigerator is all it takes to make them extremely delicious! When using them to make Sushi, please be sure to use a little more seasoning than you normally would for the usual stewed Shiitake dishes. When making Sushi rice, putting the rice on a wooden cutting board and fanning off the excess moisture will give it that professional-quality flavor. Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board

Japanese

Traditional

Braises Meister

Rice

Ingredients (4 servings)

20 Dried Shiitake mushrooms
500 g Sushi rice
1 bag Instant bagged dashi soup stock
4 leaves Shiso
As needed Wasabi
600 ml Soaking liquid from dried Shiitake mushrooms, plus water
3 Tbsp Sugar
2 Tbsp Mirin
3 Tbsp Soy sauce

Steps

Reconstitute the dried Shiitake mushrooms overnight in a refrigerator, so that they are nice and plump. ( You will be using the soaking liquid later )

Cut off the stems of the reconstituted Shiitake mushrooms. Put the mushrooms in a pot, along with their soaking liquid and the dashi bag. Bring to a boil before cooking for two minutes on medium heat.

Add the sugar, mirin, and soy sauce. Simmer slowly and allow the liquid to thicken, until less than half of the initial amount of liquid remains.Add the seasoning and cook for 10 more minutes. Remove the dashi bag.

For sushi, go a little bit heavier on the seasoning than you otherwise would, in proportion to the remaining amount of broth.

Prepare the sushi rice.(Refer to: Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board)

Roll the sushi rice into bite-sized pieces.

Cover the bottoms of the stewed Shiitake mushrooms with wasabi. Place a piece of shiso leaf on top of the sushi rice, and then the mushroom cap to top it off.

Decorate with your choice of garnishes ( microgreens, etc. ).