Thursday, October 1, 2009

Oyster Mushroom Sushi

Back when I posted my recipe for Grilled King Oyster Mushrooms, Shohga suggested grilling the mushrooms brushed with ponzu and then using them in sushi. I thought that sounded like a great idea, so I filed it away in my brain to try later. The other day I went on the hunt for some ponzu, but couldn't find any without bonito (a type of fish). So, I decided to use some mirin instead. Since my grill was out of propane, I tossed the shrooms into a pan over medium heat and kept splashing them with mirin until cooked. I put them in the sushi roll with some chopped bok choy that I briefly pan fried in a little light soy sauce. The shrooms were slightly sweet and the bok choy added a light crunch. Dipped in some soy and wasabi, it was some mighty good sushi.

16 comments:

Nadia said...

Oh, these look delicious! I love making sushi, but your post made me realize that I've never had sushi with any kind of mushrooms involved. Something to try.

Chelsea said...

That looks delicious! And nicely rolled - mine still look all lopsided :)

chow vegan said...

Yum! That is a great idea for a sushi roll! Looks delicious!

The Voracious Vegan said...

I have been eating vegan sushi like crazy lately! Thanks for this great idea, can't wait to give it a try.

Several tips said...

Good post.

Oraphan said...

YUM! Those sushi look so inviting and delicious! What a fantastic idea!!! I'd LOVE to try some:)

Anonymous said...

i've found ponzu in food basics or a&p,here in the great white north we are fortunate to have both:).i've seen it in both stores in the international sections

Vegan Dad said...

Anon,
I did find ponzu, but it had fish (bonito) in it. Is your brand bonito-free?

Kelly said...

Sounds delicious vegan dad. I'm guessing the texture of the mushrooms is perfect for a meaty stand in.

Beret said...

OMG, I had lots of good sushi today, but that looks marvellous! Must try it out.

About the ponzu: why not make it yourself? Here's a recipe, although I didn't fancy it much with sushi, I guess if you glaze the vegetables instead of using it as a dip, it should work

75ml lemon juice
1 Tbsp rice or white wine vinegar
75ml dark soy sauce
1 Tbsp Tamari
1 Tbsp Mirin oder 1 tsp sugar
1/4 tsp instant dashi powder or substitute with a piece of bouillion cube, if you can't find dashi without bonito.

Veg-In-Training said...

I so love this sushi! Fantastic!

Anonymous said...

Oh my god I just want to marry you!
Our 5th child is taking up all my cooking time, I'm in a pasta rut, my hubby doesn't cook (well he *tries*) & i look on here & I'm devastated - come & cook for me! LOL
ALL your food looks WONDERFUL!

Knit - R - Done said...

My favorite veg sushi is avocado. It just adds something.

Fayinagirl (means Free One) said...

The sushi looks great.

Scott, The Active Daddy said...

Looks really good! My children would love this.
Scott

juanknowsspanish said...

Whenever my roommate in college and I would make gyoza I (being vegetarian) just mixed some soy sauce, lemon juice and rice wine vinegar. I found that to do the trick, even my roommate came to prefer the fresh version over the bottled fishy one.