Nutrient-Rich Seaweed and Shiitake Wasabi Sushi
Healthy Vegetarian Seaweed Sushi with Shiitake Mushroom Wasabi Topping
This dish is designed to replenish essential nutrients often lacking in vegetarian diets while capturing the delightful flavors of Japanese sushi. Packed with calcium and fiber from seaweed, and potassium from shiitake mushrooms, this is a truly healthy sushi experience.
Shiitake Mushroom Topping Ingredients- 200g shiitake mushrooms
- 1/2 green onion
Shiitake Mushroom Topping Seasoning- 300ml water
- 2 Tbsp sugar
- 3 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 2 Tbsp vinegar
- 1/2 Tbsp oligodang (corn syrup)
- 10g chicken stock powder
- 1 Tbsp fresh wasabi (for the final step)
Seaweed Sushi Ingredients- 5g dried seaweed
- 1/2 Tbsp salt
- 1 bowl cooked white rice
- 10g fresh wasabi
Sushi Vinegar Mix (Sushi-zu)- 60ml vinegar
- 30g sugar
- 15g salt
- 300ml water
- 2 Tbsp sugar
- 3 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 2 Tbsp vinegar
- 1/2 Tbsp oligodang (corn syrup)
- 10g chicken stock powder
- 1 Tbsp fresh wasabi (for the final step)
Seaweed Sushi Ingredients- 5g dried seaweed
- 1/2 Tbsp salt
- 1 bowl cooked white rice
- 10g fresh wasabi
Sushi Vinegar Mix (Sushi-zu)- 60ml vinegar
- 30g sugar
- 15g salt
- 60ml vinegar
- 30g sugar
- 15g salt
Cooking Instructions
Step 1
Start by preparing 200g of fresh shiitake mushrooms. Gently wipe them clean with paper towels to remove any dirt or debris from the caps and stems.
Step 2
Cut the cleaned shiitake mushrooms into bite-sized cubes. Cubing them ensures they absorb the seasoning evenly and become more flavorful.
Step 3
In a wide wok or pot, add 300ml of water and bring it to a boil. Once boiling, combine all the shiitake mushroom seasoning ingredients (except for the fresh wasabi): 2 Tbsp sugar, 3 Tbsp soy sauce, 1 Tbsp mirin, 2 Tbsp vinegar, 1/2 Tbsp oligodang, and 10g chicken stock powder. Stir well to dissolve. Add the cubed shiitake mushrooms and simmer over medium-low heat for about 20-30 minutes, stirring occasionally to ensure the mushrooms are coated evenly with the sauce.
Step 4
When the shiitake mushrooms are well-simmered and the sauce has thickened to a glaze, add 1 Tbsp of fresh wasabi and 1/2 thinly sliced green onion. Simmer for another minute. Adding the wasabi at the end helps preserve its fresh, pungent flavor.
Step 5
Your delicious shiitake mushroom wasabi topping is now complete! While it’s wonderful on its own, today we’re using it as a vibrant topping for seaweed sushi, transforming it into a healthy and unique dish. It also pairs wonderfully with sashimi.
Step 6
Now, let’s prepare the seaweed for the sushi. Soak 5g of dried seaweed in cold water for about 10 minutes until it becomes soft and pliable.
Step 7
Bring a pot of water to a rolling boil and add 1/2 Tbsp of salt. Add the rehydrated seaweed and blanch it for just 1 minute. Be careful not to overcook, as this can make the seaweed mushy.
Step 8
Immediately after blanching, rinse the seaweed under cold running water. This step helps retain its vibrant green color and maintains a crisp texture. Drain the seaweed thoroughly in a colander.
Step 9
Add 40ml of the prepared sushi vinegar mix to the drained seaweed. Gently massage it in with your hands until the seaweed is well-coated. This pre-seasoning enhances the umami flavor of the seaweed.
Step 10
In a bowl, combine 1 bowl of warm cooked rice with 30ml of the sushi vinegar mix. Using a rice paddle, gently mix the vinegar into the rice, being careful not to mash the grains. Mix until the rice is glossy and evenly seasoned. This creates the perfect sushi rice.
Step 11
Take a portion of the sushi rice in your palm and shape it into your desired sushi form. Place a layer of the seasoned seaweed over the rice, add a small dollop of fresh wasabi, and then carefully wrap the seaweed around the rice to form the sushi rolls or nigiri.
Step 12
Finally, top each seaweed sushi with a generous spoonful of the prepared shiitake mushroom wasabi topping. Your beautiful, delicious, and nutritious seaweed sushi is now ready to be enjoyed!
