Nick Sakagami

Shiitake Sushi

Preparation info
  • Makes

    4

    pieces
    • Difficulty

      Easy

Appears in
Sushi Master: An expert guide to sourcing, making and enjoying sushi at home
Sushi Master

By Nick Sakagami

Published 2019

  • About

Ingredients

  • 1 large fresh shiitake mushroom, stem removed and discarded
  • 1 teaspoon (5 ml) yuzu citrus juice

Method

  1. In a dry hot pan over high heat, cook the shiitake cap until you see moisture under the umbrella. Remove from the heat and cut into 4 pieces.
  2. With wet hands, form the sushi rice into 4 rice balls (scant ¾ ounce, or 20 g, each) as detailed on page 131.
  3. Place one shiitake piece over each rice ball.
  4. Sprinkle with yuzu juice and serve.