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🍽️ Crispy Oyster Mushroom Temaki Sushi

420 kcal · 30 min · 4 servings

Ingredients

• 1 kg cooked sushi rice
• salt
• sugar
• 1 handful oyster mushrooms
• 1 tsp oil
• 4 spring onions
• 0.5 cucumber
• 200 g salmon fillet
• 8 large nori sheets (Asian market)
• 50 g trout roe (or salmon roe)
• rice vinegar (for shaping)
• wasabi paste (for spreading)
• soy sauce
• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (seaweed, approx. 8x8cm)
• 4 tbsp rice vinegar
• 0.5 tsp salt
• 1 tsp sugar

Instructions

1. 1. Clean the oyster mushrooms and remove any dirty spots.
2. 2. Season the mushrooms with salt and sugar.
3. 3. Fry the mushrooms in oil on both sides for a short time.
4. 4. Let the mushrooms cool down completely.
5. 5. Wash and trim the spring onions.
6. 6. Slice the spring onions lengthwise into two or four strips, depending on their thickness.
7. 7. Wash the cucumber and cut it lengthwise into two halves.
8. 8. Remove the seeds from the cucumber halves.
9. 9. Cut the spring onions, cucumber, and salmon into strips about 1 cm thick and 5 cm long.
10. 10. Place the spring onion strips in cold water for 15 minutes.
11. 11. Keep the cucumber and salmon cool.
12. 12. Halve the nori sheets.
13. 13. Mix 1 cup of water with 1 cup of vinegar.
14. 14. Place the nori sheets shiny side down on a cutting board.
15. 15. Moisten your fingers with the vinegar-water mixture.
16. 16. Spread the vinegar-water mixture on the left half of the nori sheets.
17. 17. Rinse the rice under running water in a sieve.
18. 18. Rinse the rice until the water runs clear.
19. 19. Put the rice, water, and seaweed into a pot.
20. 20. Bring the mixture to a boil over high heat.
21. 21. Reduce the heat to the lowest setting.
22. 22. Let the rice steam covered for approx. 10 minutes.
23. 23. Do not remove the lid during this time.
24. 24. Remove the pot from the heat.
25. 25. Let the rice steam for another 3 to 5 minutes.
26. 26. Heat the rice vinegar.
27. 27. Stir salt and sugar into the warm vinegar.
28. 28. Transfer the rice into a bowl.
29. 29. Remove the seaweed from the rice.
30. 30. Insert a chopstick crosswise and lengthwise through the rice.
31. 31. Slowly pour in the seasoning mixture.
32. 32. Fan air onto the rice with a fan.
33. 33. Cool the rice down to room temperature as quickly as possible.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 58 g