Shiitake Nigiri

A recipe for Shiitake Nigiri from the cookbook, Vegetarian Sushi Secrets! Vinegar seasoned rice is topped with a shiitake mushroom, tomato furikake, ginger, and green onion.

Course Appetizer

Cuisine N/A

Keyword mushroom, rice, shiitake, sushi

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 8 Pieces

Ingredients

Sushi Rice Dressing:

3/4 cup (185 milliliters) rice vinegar
1/3 cup (70 grams) unrefined sugar finely ground
3 teaspoons sea salt

Traditional Sushi Rice:

2 1/2 cups (500 grams) short-grain white rice
2 1/2 cups (625 milliliters) water, minus 3 tablespoons
3/4 cup (185 milliliters) Sushi Rice Dressing

Tomato Furikake:

1 sheet (4x7 inch, 10x18 centimeter) nori
4 tablespoons toasted sesame seeds
1 teaspoon finely ground golden flax seeds
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon soy sauce
4 tablespoons tomato paste

Shiitake Nigiri:

8 small shiitake mushrooms wiped and stems removed
Oil for cooking
1 sheet (4x7 inch, 10x18 centimeter) nori
1 1/2 cups (300 grams) sushi rice
Tomato furikake to taste
1 teaspoon finely grated fresh ginger
1 green onion thinly sliced

Instructions

To make the sushi rice dressing:

In a small non-metal bowl, quickly whisk together the rice vinegar, sugar, and sea salt until dissolved, about 2 minutes.
If not using right away, cover tightly and refrigerate for up to 6 weeks. Return to room temperature before using.

To make the traditional sushi rice:

Place the rice in a medium bowl and cover with cool water. Use your hand to gently swish the rice around in the water before draining. Repeat three times.
Transfer the rice to a fine mesh strainer and rinse with cool water until the water drains clear. Allow to sit for 10 minutes to drain.
Place the cleaned rice in a rice cooker with the water. Cook for 40 minutes without lifting the lid. Soak a wooden spoon or rice paddle in water while the rice cooks.
Once the rice is done, transfer to a large, flat cutting board. Gently cut the rice into pie slices using the soaked wooden paddle.
Pour 1/4 cup (60 milliliters) of the prepared sushi rice dressing over the rice and toss to coat.
Repeat, adding another 1/4 cup (60 milliliters), and toss. Repeat one more time to add 3/4 cup (185 milliliters) of the dressing in all.
Spread the rice into a thin layer and allow to cool for 10 minutes before flipping the rice over and cooling for another 5 minutes.
Transfer to a non-metal bowl or container and cover with a damp cloth until ready to use, within 4 hours.

To make the tomato furikake:

Cut the nori sheet into very thin strips and place in a food processor. Add the sesame seeds, golden flax seeds, salt, and sugar. Pulse until mixed well.
Preheat oven to 350˚F (175˚C). Line a baking sheet with parchment.
In a small bowl, mix together the soy sauce and tomato paste. Spread the mixture over the parchment lined baking sheet in a thin layer.
Bake in the preheated oven for 15 minutes. Remove from oven and allow to cool.
Remove the baked tomato paste from the baking sheet and break into small pieces. Mix into the furikake mixture.

To assemble the Shiitake Nigiri:

In a large skillet, drizzle a little oil over medium heat. Lightly score the top of each of the mushrooms with a knife.
Once the pan is heated, add the mushrooms and cook just until fragrant, about 2 minutes. Remove the mushrooms from the skillet.
Slice the sheet of nori crosswise into 8 equal strips.
Place a bowl of water by the work area. Dip you fingers in the water and splash some across both palms.
Remove a walnut-sized piece of rice, roll into a ball, then form into a rectangular shape. Repeat to create 8 rectangular beds of rice, wetting the hands with water as needed.
Place one mushroom, scored side up, on top of each bed of rice. Wrap a piece of nori around the mushroom and rice to secure.
Arrange on serving platter, then top each piece with the Tomato Furikake, grated ginger, and green onion.
Serve immediately.