Roasted Shiitake and Veggie Maki Sushi with Carrot Ginger Dipping Sauce Recipe
This Maki Sushi recipe is a delightful, homemade take on classic Japanese sushi rolls, featuring roasted shiitake mushrooms and a refreshing carrot ginger dipping sauce. With perfectly cooked short grain brown rice and crisp vegetable fillings wrapped in nori, this recipe is both healthy and flavorful. Ideal for sushi lovers looking for a nutritious, satisfying meal that is easy to prepare at home.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 2 (makes 3 rolls)
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Roasted Shiitakes
- 6 ounces shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari
Carrot Ginger Dipping Sauce
- ½ cup chopped roasted carrots (about ¾ cup raw carrots)
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- ¼ teaspoon sea salt
Sushi Rice
- 1 cup short grain brown rice, rinsed well
- 2 cups water
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
For the Rolls
- 3 nori sheets
- 1 cup thinly sliced red cabbage
- 3 long thin strips of cucumber
- ½ avocado, sliced into strips
- Sesame seeds, for sprinkling
- Tamari, for serving
- Pickled ginger, optional, for serving
Instructions
- Prepare the Roasted Shiitakes: Preheat your oven to 400°F and line two baking sheets with parchment paper. Toss the shiitake mushrooms with olive oil and tamari until evenly coated. Spread them on the large baking sheet in a single layer and roast for 25 to 30 minutes, until edges are browned. Use the second baking sheet concurrently to roast the carrots for the dipping sauce.
- Make the Carrot Ginger Dipping Sauce: In a blender, combine the roasted carrots, water (start with ⅓ cup and add more if needed), olive oil, rice vinegar, minced ginger, and sea salt. Blend until creamy and smooth. Chill the sauce until ready to serve and set aside the shiitakes for rolling.
- Cook the Sushi Rice: In a medium saucepan, add the rinsed rice, water, and olive oil and bring to a boil. Cover, reduce heat to low, and simmer gently for 45 minutes. Remove from heat and let the rice sit covered for 10 minutes. Fluff the rice with a fork and gently fold in the rice vinegar, cane sugar, and sea salt. Keep covered until assembly.
- Assemble the Maki Sushi Rolls: Prepare a bowl of water and a clean kitchen towel nearby to wet your hands and prevent sticking. Place a nori sheet, glossy side down, on a bamboo sushi mat. Press a handful of sushi rice onto the lower two-thirds of the nori sheet. Arrange your fillings—roasted shiitakes, red cabbage, cucumber strips, and avocado strips—along the bottom edge of the rice. Avoid overfilling to ensure easy rolling.
- Roll the Sushi: Using the bamboo mat, tuck and roll the nori from the bottom to the top, pressing gently but firmly to shape the roll as you go. Set the rolled sushi seam-side down on a board. Repeat with the remaining sheets and ingredients.
- Slice the Rolls: Use a sharp chef’s knife to cut the rolls into bite-sized pieces. Wipe the knife clean with a damp towel between cuts to maintain neat slices.
- Serve: Sprinkle the sushi rolls with sesame seeds and serve with the carrot ginger dipping sauce, tamari for dipping, and optional pickled ginger on the side.
Notes
- Rinsing the rice well before cooking removes excess starch for a better sushi texture.
- The carrot ginger dipping sauce can be adjusted with water to achieve your preferred consistency.
- Use a bamboo mat for easier and more consistent rolling.
- Keep your hands wet when handling sushi rice to prevent sticking.
- Roasting shiitake mushrooms enhances their umami flavor, making them a great sushi filling.
- Feel free to customize fillings based on your favorite vegetables or proteins.
