California Roll with Mushrooms Recipe
Garlic-sautéed mushrooms might taste EVEN BETTER than the imitation crab in traditional California Rolls.
Servings: 4 rolls
Ingredients
for Sushi Rice
- 2 cups warm cooked short-grain brown rice
- 1 tablespoon rice vinegar
for California Roll
- 12 ounces lion’s mane mushrooms shredded
- 1 tablespoon avocado oil
- 2 tablespoons tamari
- 1 teaspoon garlic powder
- 4 sheets sushi nori lightly roasted
- 2 tablespoons toasted sesame seeds
- 1 large firm-ripe avocado sliced length-wise into ¼-inch thin strips
- 2 Persian cucumbers sliced into long, ¼-inch thin strips
- to serve: light soy sauce for dipping, prepared wasabi, pickled ginger
Instructions
Make Sushi Rice:
- Sprinkle rice vinegar over warm cooked sushi rice. Using a large wooden spoon or spatula, gently fold rice to distribute vinegar and sesame oil.
Cook Mushrooms:
- Heat a frying pan over medium heat. Sauté the shredded lion's mane mushroom strips in the pan, DRY, i.e. without oil. Dry sautéing will draw out some of the excess moisture from the mushrooms. Allow the mushrooms to brown at their edges. This will take about 5-7 minutes.
- Drizzle avocado oil, tamari or soy sauce, and garlic powder if using, over the mushrooms in the pan. Stir fry until fragrant and the mushrooms have developed a deep brown color. Remove mushrooms from heat.
Roll Sushi:
- Lay one sheet of toasted nori on bamboo sushi rolling mat with the shiny side face down and the longer edge of the rectangle facing you. Spread ¼ cup of prepared sushi rice over nori in a very thin layer, leaving a ½-inch margin at the top and bottom, along the longer edges. Sprinkle the rice with ½ tablespoon of toasted sesame seeds.
- Arrange a line of 4-6 avocado slices, then cucumber slices, then about 2 tablespoons of the cooked mushrooms from end-to-end, about ⅓ of the way away from you.
- Carefully lift the edge closest to you over the avocado cucumber and mushrooms. Use the bamboo mat to pull the edge over the ingredients. Roll the sushi, gently squeezing the bamboo mat to shape the roll into a cylinder. The far edge of the nori should “seal” closed on its own.
Cut California Rolls
- Using the sharpest, longest knife you have, cut the roll into eight (8) ½-inch wide pieces. To do this, cut the roll in half. Wipe the knife’s blade with a damp cloth or paper towel, then cut each half into halves, wiping the knife between each cut to make the cleanest cuts. Cut the quarters into halves again.
- Serve with small dipping bowls of light soy sauce, prepared wasabi, and pickled ginger.
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Notes
Leftover California Rolls do not keep well in the refrigerator. Make only what you will eat. You can store prepared sushi rice in an air tight container in the refrigerator for up to two days.