Vegan Shiitake Sushi

A delicious shiitake mushroom sushi recipe with vegan specifications.

It was a big hit at the US Vegan Festival!

"Shiitake Sushi Draws Massive Crowds at Vegandale!"

If you use too many high-quality Shiitake in the soup, the Umami flavor might become too strong and result in a bitter taste.
If that happens, reduce the amount of Shiitake Dashi and increase the amount of other Dashi.
Guanylate, an Umami component unique to dried Shiitake, gives a bitter taste if its concentration is too high.
You can simply dilute it to solve the problem.

See recipe below for how to make sushi rice.

Making Delicious Sushi Rice the Easy Way on a Wooden Cutting Board

Japanese

Inspired Vegan

Vegan Zen

Traditional

Adult Tastes

Vegan

Rice

Ingredients (2 persons)

10-12 (45-55 g dry) Dried shiitake mushrooms, Smaller and thicker
12 g Kombu
20 g Soy beans
8 cm (2 g) Kanpyo
1 Tbsp + 1 tsp Sugar
1 Tbsp Mirin
250 g Sushi rice
2 Shiso leaves
3 Tbsp Soy sauce
to taste Wasabi

Steps

Roast the soy beans over low heat until golden brown. Soak the kombu in water for 30 minutes and cut into small pieces with a knife.

Soak the kombu and soybeans together in water overnight. Soak the dried shiitake separately in water overnight. (Cut the shiitake mushroom stems during the middle to make them fluffy again.)

Adjust the kombu and soybean broth to 300 ml by adding water, then add 300 ml of shiitake mushroom broth.

Add the kanpyo to (3) and bring to the boil with the kombu and soy beans for 2 minutes to remove the scum. Turn off the heat and allow to cool.

Strain the (4) and shiitake mushrooms with stems removed into a saucepan (400 ml), add sugar, mirin and soy sauce, bring to a boil and remove the scum.

Simmer over low heat for 15 minutes, turn off the heat and leave to cool. （If it is too light, simmer a little longer to remove some of the water or adjust with a dash of soy sauce).

Prepare sushi rice.

Shape the sushi rice into bite-sized pieces.

Spread a small amount of wasabi on the back of the braised shiitake mushrooms, then place the shiso leaves and shiitake mushrooms on the sushi rice, in that order.

Assemble and taste only one shiitake sushi first, If the taste is too light, adjust the taste of the braised shiitake with the final sprinkling of soy sauce and mix well.

Point

Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?