Mushroom Maki Rolls
Serve these vegetarian rolls with pickled ginger and sushi soy sauce, which is milder and sweeter than regular soy sauce. In a pinch, use sodium-reduced soy sauce.
Servings: 48 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 23 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 52 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 2% |
-
1-1/4 lb (625 g) shiitake mushrooms
2 tsp (10 mL) each vegetable oil and sesame oil
2 cloves garlic, minced
1 tbsp (15 mL) mirin or sherry
1 tbsp (15 mL) sodium-reduced soy sauce or sushi soy sauce
1 pkg (100 g/3.5 oz) enoki or beech mushrooms
6 roasted nori sheets
Sushi Rice
3 green onions, thinly sliced lengthwise
1 cup (250 mL) watercress, trimmed
Preparation:
Remove shiitake stems and save for another use. Halve shiitake caps if large. In skillet, heat vegetable and sesame oils over medium-high heat; sauté shiitakes and garlic until softened, 5 minutes.
Stir in mirin and soy sauce; cook until no liquid remains, about 2 minutes. Scrape into bowl; let cool for 15 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Trim roots off enoki mushrooms; separate enokis into strands. Set aside.
Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. With moistened fingers, lightly spread about 1/2 cup (125 mL) of the rice in even layer, leaving 1/2-inch (1 cm) border along each long side.
Lay one-sixth of the shiitake mixture in horizontal line about 2 inches (5 cm) from closest long edge, then one-sixth of the enoki mushrooms on top. Top with one-sixth each of the green onions and the watercress.
Working with closest edge of bamboo, lift and roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 6 rolls. (Make-ahead: Wrap each in paper towel and set aside for up to 2 hours.)
With sharp knife, trim ends. Cut each roll into 8 slices, wiping knife with wet cloth between cuts.
Stir in mirin and soy sauce; cook until no liquid remains, about 2 minutes. Scrape into bowl; let cool for 15 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Trim roots off enoki mushrooms; separate enokis into strands. Set aside.
Place 1 nori sheet, shiny side down and with long side closest, on bamboo sushi rolling mat. With moistened fingers, lightly spread about 1/2 cup (125 mL) of the rice in even layer, leaving 1/2-inch (1 cm) border along each long side.
Lay one-sixth of the shiitake mixture in horizontal line about 2 inches (5 cm) from closest long edge, then one-sixth of the enoki mushrooms on top. Top with one-sixth each of the green onions and the watercress.
Working with closest edge of bamboo, lift and roll up nori, firmly encasing filling. Set aside, seam side down. Repeat with remaining ingredients to make 6 rolls. (Make-ahead: Wrap each in paper towel and set aside for up to 2 hours.)
With sharp knife, trim ends. Cut each roll into 8 slices, wiping knife with wet cloth between cuts.
Source
Canadian Living Magazine: November 2007
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