Vegetable Rice Sushi

Featured in the Honolulu Star-Bulletin on March 25, 2009.



Vegetable Rice Sushi

  • 3 dried shiitake mushrooms
  • 3 cups water
  • 1/4 pound warabi (fern shoots), optional
  • 2 1/2 cups rice
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 3 tablespoons soy sauce
  • 1/2 teaspoon hondashi (Japanese fish flavored soup granules)
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1/2 cup finely diced gobo (burdock root)
  • 1/2 cup finely diced carrot
  • 4 teaspoons sugar
  • 2 teaspoons sake (Japanese rice wine)
  • 6 sheets sushi nori (dried seaweed sheets)
  • Black sesame seed


  1. Soak mushrooms in 1 cup of the water for 20 minutes; reserve liquid.
  2. Remove stems from mushrooms and finely dice caps.
  3. Blanch warabi and cut into 1/4 inch pieces.
  4. In a rice cooker, wash and drain rice.
  5. Add the reserved mushroom liquid, the remaining 2 cups water, the mirin, 1 tablespoon of the soy sauce, the hondashi, and salt.
  6. Stir well and cook.
  7. In a skillet, heat the oil.
  8. Saute' mushrooms, gobo, and carrot for 1 minutes.
  9. Add the remaining 2 tablespoons soy sauce, the sugar, and sake; cook for 1 minute.
  10. Add warabi; cook for 1 more minute.
  11. When rice is done, fold in vegetable mixture; cover and let stand for 15 minutes.
  12. Cut sheets of nori into halves.
  13. Place rectangular musubi mold widthwise in center of nori, fill mold with rice.
  14. Using mold press, pack rice into mold; remove mold.
  15. Fold nori over rice, seal edges with water.
  16. Cut in half diagonally.
  17. Sprinkle cut sides with sesame seed.

Makes 12 sushi.


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