Mushroom & Zucchini Uramaki
Yield: 2 servings
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Prep Time: 10 minutes
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Cook Time: 5 minutes
Ingredients
- 1 Tbsp. extra virgin olive oil
- 5 oz. shiitake mushrooms, stems removed, chopped into strips
- 1 zucchini, chopped into strips
- 2 nori sheets
- 1 Tbsp. white or black sesame seeds
Sushi rice:
- 1½ cups cooked Japanese rice, room temperature
- 2 Tbsp. NAKANO® Seasoned Rice Vinegar
- ½ Tbsp. sugar
- ½ tsp. salt
Mayo spread:
- 1 scallion, finely chopped
- 1 tsp. soy sauce
- ½ tsp. mirin
- 2 Tbsp. mayonnaise
- salt and pepper, to taste
Directions
- In a medium size pan over medium high heat, add olive oil, mushrooms and zucchini. Cook for 4-5 minutes, until zucchini is softer but still yields a crunch.
- Turn the heat off, season with salt and pepper and transfer to a plate. Set aside.
- Put the rice in a large bowl and add NAKANO® Seasoned Rice Vinegar, sugar and salt. Using a rice paddle, fold the rice until the ingredients are evenly spread.
- Place a sheet of nori on top of a bamboo mat (sushi roller). Set a bowl of salt water next to the bamboo mat and wet your fingers. Add 3/(4 )cup cooked rice to the center of the nori sheet and spread it evenly across by gently pressing down. Continue until the entire sheet is covered.
- Sprinkle sesame seeds evenly on the rice. Flip the sheet over so the rice is facing down.
- Add a little mayo and a few pieces of zucchini and shiitake mushrooms across the edge of the sheet closest to you (parallel to you).
- Grab the bottom of the mat with your thumbs and hold onto the filling with your remaining fingers. Roll away from you while keeping a slight pressure on the mat. Keep rolling until you’ve reached the end of the mat.
- Wipe a sharp knife with a wet cloth and cut the roll into bite-size pieces. Serve with soy sauce and wasabi.
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