- Special Pricing
- 2 tablespoon canola or vegetable oil
- 15 fresh shiitake mushrooms, stemmed, cut into 1/4-inch-thick strips
- 6 green onions, thinly sliced (about 1/2 cup)
- 3 teaspoon soy sauce
- 1/4 teaspoon coarsely ground black pepper
5 dried nori sheets
- 3 3/4 cups Sushi Rice (see recipe)
Accompaniments: soy sauce, wasabi paste, pickled ginger
Companion recipe: Sushi Rice
Heat oil in heavy medium saute pan over high heat. Add mushrooms; saute until mushrooms are soft and brown, about 5 minutes. Add green onions and saute 10 seconds longer. Transfer mixture to small bowl. Stir in soy sauce and pepper. Cool to room temperature.
Place nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 3/4 cup Sushi Rice over nori forming 1/4-inch thick layer and leaving 1/2-inch border on long sides. Arrange 1/5 mushroom mixture horizontally down center of rice.
Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around filling jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp knife, cut roll crosswise in half. Cut each half into 4 pieces, forming 8 pieces total. Repeat with remaining nori, rice and mushroom mixture.
Serve sushi with accompaniments.
Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita-Leong Danhi.
Serving size = 1 piece
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
28 calories; 0g total fat; 0mg cholesterol; 10mg sodium; 5g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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