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Shiitake Mushrooms Nigiri Sushi Recipe

Shiitake mushrooms nigiri sushi


The shiitake mushrooms are a regular feature in many Asian cuisines and has long been consumed as a delicacy and for its alleged health benefits. It has been cultivated in Eastern Asia since ancient times. Today, with the increase of popularity of Asian and Japanese cuisines around the world, shiitake has become popular in many other countries as well. The nigiri sushi recipe below is just one simple way to enjoy shiitake mushrooms.

1 cup sushi rice, 1 tablespoon rice vinegar, 1 full teaspoon sugar, 1 1/2 cups cold water, 5 oz. shiitake mushrooms, little oil, sea salt to taste, several nori strips cut from a large sheet of nori and for serving: soy sauce, pickled ginger and wasabi.

Rince the rice until the water runs clear and place it in a rice cooker with the cold water. When the rice is cooked, let it stay for 10 minutes before lifting the lid. Stir the rice gently with a spatula after that and fan the excess steam with a fan. Combine the rice vinegar and sugar and mix it into the rice. Let it stand for about 20 minutes to cool down, but not completely cold, as nigiri is better made with warmer rice. Make as many oblong rice balls as you need using slightly wet hands. While the rice is cooking, grease each shiitake mushroom with oil, sprinkle with salt and bake them in a preheated oven for about 5-10 minutes or until ready. Cut each shiitake mushroom to two pieces. Smear some wasabi over each rice ball, place a piece of shiitake mushroom over them and secure each nigiri with a nori strip.

You can find many more sushi recipes by Chef George here.


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