Shiitake Sushi

Recipe courtesy of the Mushroom Council


Yield: 24 servings


4½ cups Short Grain white rice

1/2 cup Seasoned rice vinegar

3/4 cup (12 ounces) Green onions, thinly sliced

1½ pounds Fresh Shiitake mushrooms

Vegetable oil as needed

Wasabi paste (Japanese horseradish) as needed

Soy Sauce as needed

Pickled ginger as needed

24 Green onion brushes


  1. Toss hot and cooked, short grain white rice with seasoned rice vinegar.  Cool.  Stir in green onions.  Cover with damp cloth and set aside at room temperature.
  2. Remove stems from Shiitake mushrooms.  Brush with vegetable oil; grill or broil till tender.  Cool.
  3. Smear inside of each cap with wasabi paste (Japanese horseradish) and sprinkle with several drops of soy sauce.
  4. With moistened hands, shape rice mixture into small balls, about 1 tablespoon each, and place in centers of caps.
  5. Arrange on tray; cover with damp cloth.  Set aside at room temperature.

Per Order

Serve 3 mushrooms per order.  Garnish each plate with a spoonful of pickled ginger and a green onion brush.


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