Sushi Rolls with Caramelized Shiitake and Peanut Butter Sauce
Cooking Time
Prep Time
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Cuisine
Sushi, a staple of Japanese cuisine, is reinvented here in a plant-based version that is just as delicious and elegant as the classic recipe. This dish, rich in flavors and textures, highlights fresh ingredients and homemade preparations to offer a unique and balanced culinary experience.
Shiitake mushrooms, with their aromatic and nutritious qualities, are the star ingredient of this recipe. Known for their rich umami flavor, they add an incomparable depth of taste. Caramelized to perfection with soy sauce, rice vinegar, maple syrup, and spices, they offer a tender texture and a slightly sweet-salty taste that pairs wonderfully with the other sushi ingredients. Their preparation, though simple, requires careful attention to achieve the caramelization that makes all the difference.
The peanut butter sauce adds a creamy and slightly spicy touch thanks to the combination of chili, ginger, and fresh cilantro. It subtly enhances the flavors of the main ingredients while bringing a note of exoticism and freshness. Easy to prepare, this sauce is a real asset for original and gourmet sushi.
Combining perfectly seasoned sushi rice, creamy avocado slices, caramelized shiitake, and peanut butter sauce, these sushi rolls promise to delight even the most discerning sushi lovers. A recipe to share with family or friends for a convivial and flavorful meal.
Sushi Rolls with Caramelized Shiitake and Peanut Butter Sauce
Equipment
- 1 Bamboo sushi rolling mat (makisu)
Ingredients
For the rice:
- 300 g sushi rice
- 60 ml rice vinegar
- 25 g granulated sugar
- 1/2 tsp salt
For the sushi:
- 10 sheets of Nori
- 3 avocados sliced
For the caramelized shiitake:
- 1 tbsp cooking oil sesame, olive, etc.
- 2 garlic cloves minced
- 2 tsp fresh ginger grated
- 250 g shiitake mushrooms cut into pieces
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or sugar
- 1 green onion finely chopped (optional)
- 1 tsp sweet paprika
For the peanut butter sauce:
- 150 g peanut butter
- Juice of 2 limes
- 1 red chili minced
- 1 garlic clove
- 2 cm fresh ginger
- 10 g fresh cilantro
- 1 tbsp soy sauce
For the finishing touch:
- Some sesame seeds
- One green onion finely chopped
Instructions
Prepare the peanut butter sauce:
- In a blender, combine the peanut butter, lime juice, red chili, garlic, fresh ginger, fresh cilantro, and soy sauce. Blend until smooth and creamy. Set aside.
Cook the sushi rice:
- Rinse the sushi rice under cold water until the water runs clear. Drain well.
- Place the rice and 360 ml of water in a saucepan, bring to a boil, then cover and reduce the heat. Simmer for 15 minutes, or until the water is absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar is dissolved. Stir this mixture into the cooked rice. Let the rice cool to room temperature.
Prepare the caramelized shiitake:
- In a pan, heat the cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
- Add the shiitake pieces and cook until golden brown.
- In a bowl, mix the soy sauce, rice vinegar, maple syrup (or sugar), green onion (if using), and sweet paprika.
- Pour this sauce into the pan with the shiitake and let it reduce until the mushrooms are well coated and caramelized. Remove from heat and let cool.
Assemble the sushi:
- Place a sheet of Nori on a bamboo mat.
- Spread a layer of sushi rice over the Nori, leaving a 1 cm border at the top.
- Spread a thin layer of peanut butter sauce over the rice.
- Arrange avocado slices and caramelized shiitake pieces on the rice.
- Roll the bamboo mat firmly to form a roll, pressing well to hold the ingredients together. Lightly moisten the free edge of the Nori sheet to seal the roll.
- Cut the roll into equal pieces with a sharp knife.
Serve:
- Arrange the sushi on a platter and serve with additional soy sauce, pickled ginger, and wasabi if desired.
- Sprinkle the rolls with sesame seeds and some finely chopped green onions.
A recipe proposed by Maison Marmite
