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Shiitake Sushi



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4 1/2 cups short grain white rice
1/2 cup seasoned rice vinegar
3/4 cup green onions, thinly sliced (about 12 oz.)
72 fresh Shiitake mushrooms (about 1 1/2 lb.)
Vegetable oil, as needed
Wasabi paste (Japanese horseradish), as needed
Soy sauce, as needed
Pickled ginger, as needed
24 green onion brush


  1. 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. 2
    Remove stems from Shiitake mushrooms. Brush with vegetable oil; grill or broil till tender. Cool.
  3. 3
    Smear inside of each cap with wasabi paste (Japanese horseradish) and sprinkle with several drops of soy sauce.
  4. 4
    With moistened hands, shape rice mixture into small balls, about 1 tbsp. each, and place in centers of caps.
  5. 5
    Arrange on tray; cover with damp cloth. Set aside at room temperature.
  6. 6
    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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preparation methods
cuisines Asian, Other Asian
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