Goshen’s Shiitake Mushroom Sushi
Goshen’s shiitake mushroom sushi is a wonderful vegetarian meal. This meal’s preparation time is around 1-1:30 hours long. Goshen’s shiitake mushroom sushi also contains green unions (also called scallions) the green unions help add flavor and also help with the presentation of the sushi. Goshen’s shiitake mushroom sushi is a wonderful treat for mushrooms lovers and vegetarians alike. This shiitake mushroom sushi Maki style sushi.
Click on the links to learn how to prepare sushi rice and Maki style sushi. Also if you would like to learn about the utensils that will help you prepare sushi look at Goshen’s sushi kitchen.
Makes 16 pieces of sushi
· 4 (about 4-6 grams) medium dried shiitake mushrooms
· 1 green union (scallion)
· 2 seaweed sheets
· 2 2/3 cups ( 400 grams) of prepared sushi rice
· 3 tablespoons(about 45 milliliters) of soy sauce
· 2 tablespoons(about 30 milliliters) of cooking wine (preferably Japanese)
· 1 tablespoons(about 14.3 grams) of sugar
· 1 tablespoons(about 14.3 grams) of wasabi paste
· Pickled ginger
· Soy sauce
· Wasabi paste
Step 1: The first step in Goshen’s shiitake mushroom sushi is to boil 2/3 cups (150 milliliters) of water. Put the shiitake mushrooms in a bowl and pour the boiling water on the dried shiitake mushrooms and let soak for 20 minutes. Then strain the water and keep it for later use. Rinse the mushrooms off and remove the hard stems.
Step 2: Get a pot and put the water kept from step 1, cooking wine, soy sauce, and sugar and stir and bring to a boil. The next step in Goshen’s shiitake mushroom sushi is after the solution is brought to a boil put the mushrooms in the pot and turn down the heat and let simmer for 10 minutes. Stir occasionally and then drain. Let the mushrooms drip dry and then cut the mushroom caps into strips.
Step 3: Wash and clean the green unions and cut the green unions into tiny rings. Cut the seaweed sheets in half crosswise. Then prepare the Maki style sushi with the prepared ingredients, rice, and wasabi paste. Then cut the sushi rolls into four equally large pieces each. Arrange them with the cut end facing up. Then you are ready to enjoy Goshen’s shiitake mushroom sushi.
While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com
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