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Broiled Portobello Sushi with Soy Glaze

This is a mock broiled eel for that one vegetarian that always shows up. Close your eyes and you won’t know the difference.

Recipe information

  • Yield

    makes 18 pieces

Ingredients

3/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sake
1 teaspoon sesame oil
1 garlic clove, smashed
1-inch piece fresh ginger, peeled and minced
3 small portobello mushrooms, cut on the bias in 1/2-inch slices
1 1/2 cups prepared sushi rice (page 80)
1 sheet nori seaweed, halved and cut in 1/2-inch strips
2 tablespoons sesame seeds, toasted (see Note, page 34)

Preparation

  1. Step 1

    Preheat the oven to 400°F. In a small pot, combine the soy sauce, brown sugar, sake, sesame oil, garlic, and ginger over low heat. Swirl the pot around occasionally and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.

    Step 2

    Dab your fingers in a little water and grab about 2 tablespoons of sushi rice. Gently squeeze it into your palm to make it a compact mound. Put a portobello slice on top of that and wrap it with a band of nori, moistening the ends to seal. Garnish with the sesame seeds.

Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
TagsAsianPortobello MushroomMushroomVegetableNoriSeaweedSushi RiceRiceRice & GrainsMainDinnerDairy FreeVegetarianBroilCookbooks
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