Description
This Maki Sushi Recipe features roasted shiitake mushrooms and fresh vegetables rolled in seasoned brown rice and nori sheets, served with a creamy carrot ginger dipping sauce. It’s a delightful and healthy homemade sushi option that combines savory umami flavors with a refreshing twist, perfect for sushi lovers seeking a fresh, vibrant, and satisfying meal.
Ingredients
Scale
Roasted Shiitake Mushrooms
- 6 ounces shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari
Carrot Ginger Dipping Sauce
- ½ cup chopped roasted carrots (about ¾ cup raw carrots)
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- ¼ teaspoon sea salt
Sushi Rice
- 1 cup short grain brown rice (rinsed well)
- 2 cups water
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
Sushi Rolls
- 3 nori sheets
- 1 cup thinly sliced red cabbage
- 3 long thin strips of cucumber
- ½ avocado, sliced into strips
- Sesame seeds, for sprinkling
- Tamari, for serving
- Pickled ginger (optional, for serving)
Instructions
- Prepare the roasted shiitakes: Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper. Toss the shiitake mushrooms in olive oil and tamari to coat evenly, then spread them out on the larger baking sheet. Roast the mushrooms for 25 to 30 minutes, until they are browned at the edges. Simultaneously, roast chopped carrots on the second baking sheet for use in the dipping sauce.
- Make the carrot ginger dipping sauce: Once the carrots are roasted, combine them in a blender with water, olive oil, rice vinegar, minced ginger, and sea salt. Blend the mixture until smooth and creamy. Chill the sauce until ready to serve.
- Cook the sushi rice: In a medium saucepan, combine the rinsed short grain brown rice, water, and olive oil. Bring to a boil, then cover and reduce heat to low. Simmer for 45 minutes until the rice is tender. Remove from heat and let it rest, covered, for an additional 10 minutes. Fluff the rice with a fork, then fold in the rice vinegar, cane sugar, and sea salt. Keep covered until ready to assemble the sushi rolls.
- Assemble the maki sushi rolls: Prepare your workspace with a clean bamboo sushi rolling mat, a bowl of water, and a kitchen towel to keep your hands moist and prevent sticking. Place a nori sheet glossy side down on the mat. Press a handful of sushi rice onto the bottom two-thirds of the nori sheet. Lay your fillings—sliced red cabbage, cucumber strips, avocado slices, and roasted shiitakes—along the bottom edge of the rice. Avoid overfilling to make rolling easier. Using the bamboo mat, tuck the edge closest to you under and roll up tightly, then gently press and shape the roll with the mat. Repeat this process with the remaining nori sheets and fillings.
- Cut and serve: Use a sharp chef’s knife to slice the sushi rolls into bite-sized pieces. Wipe the knife clean with a damp towel between each cut to ensure clean slices. Sprinkle the rolls with sesame seeds and serve immediately with the carrot ginger dipping sauce, additional tamari, and pickled ginger if desired.
Notes
- This recipe provides an excellent introduction to making maki sushi rolls at home with fresh, wholesome ingredients.
- Adjust the water quantity in the dipping sauce to achieve your preferred sauce consistency.
- Using brown rice adds fiber and nutrients but requires a longer cooking time compared to white sushi rice.
- Keep a bowl of water nearby during rolling to wet your hands and prevent rice from sticking.
- For added flair, try adding other vegetables or tofu as fillings.
Nutrition
- Serving Size: 1 roll (approx. 150g)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
