Description

This Maki Sushi recipe features roasted shiitake mushrooms and a creamy carrot ginger dipping sauce, combined with perfectly cooked brown sushi rice and fresh vegetable fillings. Assemble your own rolls at home with nori sheets, thinly sliced red cabbage, cucumber, and avocado for a fresh, flavorful, and healthy sushi experience that rivals takeout.

Ingredients

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Roasted Shiitake Mushrooms and Carrot Dipping Sauce

6 ounces shiitake mushrooms
1 tablespoon extra-virgin olive oil
1 tablespoon tamari
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

Roll Fillings and Garnishes

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)

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Instructions

Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss shiitake mushrooms with olive oil and tamari to coat evenly. Spread mushrooms on the large baking sheet in a single layer. Roast for 25 to 30 minutes until edges are browned. On the separate sheet, roast carrots for the dipping sauce alongside or beforehand.
Make the carrot ginger dipping sauce: In a blender, combine the roasted carrots, water, olive oil, rice vinegar, minced ginger, and sea salt. Blend until creamy and smooth. Chill the sauce until ready to serve. Set aside the roasted shiitakes until assembly.
Make the sushi rice: In a medium saucepan, combine rinsed brown rice, water, and olive oil. Bring to a boil over medium-high heat. Once boiling, cover, reduce heat to low, and simmer for 45 minutes until rice is tender and liquid absorbed. Remove from heat and let rice sit covered for 10 minutes. Fluff rice gently with a fork, fold in rice vinegar, cane sugar, and sea salt. Cover and keep warm until ready to assemble rolls.
Assemble the maki sushi rolls: Prepare a small bowl of water and a kitchen towel to keep hands moist while handling sticky rice. Place one nori sheet, shiny side down, onto a bamboo sushi rolling mat. Press a handful of prepared sushi rice evenly over the lower two-thirds of the nori sheet. Layer fillings at the edge of the rice—red cabbage, cucumber strips, avocado slices, and roasted shiitake mushrooms. Avoid overfilling for easier rolling. Use the bamboo mat to tuck the nori sheet tightly around the fillings and roll into a cylinder. Gently press and shape the roll with the mat. Place the roll seam side down and set aside. Repeat with remaining sheets and fillings.
Cut and serve the sushi: Using a sharp chef’s knife, moisten the blade and carefully slice each roll into 6 to 8 pieces, wiping the knife clean between cuts to maintain clean edges. Sprinkle the sushi pieces with sesame seeds. Serve with carrot ginger dipping sauce, tamari, and pickled ginger on the side if desired.

Notes

This recipe is a fantastic introduction to making maki sushi at home; it’s fresh, fun, and more delicious than delivery.
Be sure to rinse the brown rice thoroughly before cooking to achieve the ideal sushi rice texture.
Keep your hands damp when handling the rice to prevent sticking and ease rolling.
Using a bamboo mat helps roll the sushi tightly for perfect presentation.
The carrot ginger dipping sauce adds a unique, flavorful twist that elevates the mushroom sushi rolls.

Nutrition

Serving Size: 1 roll (approximately)
Calories: 320
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg