Portabello mushroom onigirazu

Portabello mushroom onigirazu: Delicious sushi sandwiches. Photo by South African Mushroom Farmer’s Association

Portabello mushroom onigirazu: Delicious sushi sandwiches

Have you ever wanted to make your own sushi? Try this simple portabello mushroom onigirazu recipe. They’re big and beautiful sushi sandwiches.

Portabello mushroom onigirazu

Portabello mushroom onigirazu: Delicious sushi sandwiches. Photo by South African Mushroom Farmer’s Association

Have you ever thought about making your own sushi? Did you know that not all things that are considered sushi needs those fancy knife skills to cut fish? This vegetarian portabello mushroom onigirazu recipe will show you exactly how to make your own sushi sandwiches. Not only will you be veryi proud of your new sushi skills, but you have an even better chance to have a great themed event at home when you branch out with the flavours.

Portabello mushroom onigirazu tips

With sushi, it’s all about the rice as you soak and prepare the perfect meal for your guests. The time used to rest and soak the rice is the perfect time to chop and prepare all of your vegetables and cook your mushrooms as the rice cooks. This recipe has no sashimi or fish in them but if you can slice thin pieces of salmon, you’re more than welcome to as it becomes even healthier. Each ingredient gets a time to shine with each bite.

ALSO READ: Quick and tasty stir-fry recipe

Have you ever wanted to make your own sushi? Try this simple portabello mushroom onigirazu recipe. They’re big and beautiful sushi sandwiches.

Portabello mushroom onigirazu recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: JapaneseDifficulty: Easy
Servings

4

servings
Prep time

25

minutes
Cooking time

15

minutes
Resting Time

30

minutes
Total time

1

hour 

10

minutes

Ingredients

  • For the rice
  • 400 g 400 sushi rice

  • 500 ml 500 water

  • 2 tsp 2 salt

  • 2 tbsp 2 sugar

  • 160 ml 160 rice vinegar

  • For the filling
  • 1 tbsp 1 sesame oil

  • 4 large 4 portabello mushrooms, thickly sliced

  • 1 tbsp 1 soy sauce

  • 8 sheets 8 nori

  • 1 large 1 avocado, quartered and sliced

  • 1 large 1 carrot, peeled and sliced into fine matchsticks

  • ½ small ½ cucumber, sliced

  • 1 handful 1 baby spinach leaves

  • 4 tbsp 4 pickled ginger

  • black sesame seeds, for serving

  • soy sauce, for dipping

Method

  • For the rice
  • Rinse the sushi rice in a sieve, extremely well, until the water runs clear. Pour the rinsed rice into a pot with the 500ml water. Place a lid on the pot and allow to sit for 30 minutes.
  • Place rice onto the heat and bring to a boil. Once rice reaches a boil turn the heat down to the lowest setting. Cook for 10 minutes. Switch the heat off and leave the rice, lid on, for a further 15 minutes.
  • In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
  • Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
  • Spread rice out onto a clean tray and allow to cool.
  • For the filling
  • Heat a large frying pan on high heat. Add a drizzle of sesame oil and the mushrooms. Cook until just golden brown and tender. Pour in the soy sauce and toss to coat. Set aside.
  • Slice and dice the rest of the vegetables.
  • Assembly
  • Lay a nori sheet (rough side up) on a clean work surface. With wet fingers to prevent sticking, position ± ½ cup of the cooked rice in the centre of the nori sheet and shape it into a square, at a 45˚ angle to the nori.
  • Layer the baby spinach, carrot, pickled ginger, avocado, mushrooms and cucumber.
  • Put another ± ½ cup layer of rice on top of the filling, and compact it down into a square.
  • Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap tightly and shape neatly.
  • Repeat with the remaining rice and fillings.
  • Leave each onigirazu wrapped for 10 minutes so the nori softens slightly. Slice in half and sprinkle with black sesame seeds. Serve with some soy sauce for dipping and enjoy!

Notes

  • You should only need one sheet of nori per sushi sandwich, however if you overfill them just use a piece of another sheet and patch the sandwich until it seals nicely.

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