The Japanese cuisine is probably amongst my 3 favorites ever (up there with Thai and Italian), so it’s no surprise that I’m absolutely obsessed with sushi! While authentic Japanese sushi has nothing to do with our crazy sushi creations here in the West, they still are a fun and incredibly tasty way to enjoy sushi! As Valentine’s Day is approaching I’ve been playing with colored foods again and the result were these wonderful Pink Oyster Mushroom Maki Rolls! Personally I love shitake or oyster mushrooms in my maki rolls, because of their chewy and juicy consistency!
I used to make homemade sushi all the time, but somehow haven’t done it in way too long! Making sushi at home is actually easier than you might think. Once you’ve figured out the rolling part, it’s easy as pie! Plus it’s way cheaper and you can get all fillings and combinations you love! 🙂
These Pink Oyster Mushroom Maki Rolls are the perfect pretty dinner/lunch to treat yourself, your friends or family to! 🙂 I’ve added some of my favorite fillings: avocado, cucumber, carrots, and purple cabbage, but you could also always add vegan cream cheese like in my Red Rice Maki Rolls. The beautiful pink is achieved with natural coloring from pink pitaya. Alternatively you could be a bit more creative and opt for 3-4 different colors to make rainbow maki rolls, but that’s only if you’re feeling a bit extra!
These Pink Oyster Mushroom Maki Rolls are perfect for a quick lunch. Simply pop the rice into a rice cooker, marinade and cook the mushrooms, fill your rolls and voila! Not as overwhelming as it might look! 🙂
If you decide to give these beauties a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥
- For the pink rice:
- 250g sushi rice
- 3 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 1 tsp salt
- 1 tsp pink pitaya powder
- For the filling:
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp mirin
- 1 tsp garlic powder
- 300g oyster mushrooms, chopped
- 1 carrot, julienned
- 1 cucumber julienned
- 1 avocado, sliced
- purple cabbage, sliced
- 6 nori sheets
- black sesame seeds
- Prepare the sushi rice according to instructions on the package.
- Add the rice vinegar, maple syrup, salt and pitaya powder and combine well. Set aside and let cool down.
- For the oyster mushroom filling, place all marinade ingredients into a bowl and whisk together.
- Add in the oyster mushrooms and use your hands to coat them evenly in the marinade.
- Heat a sauce pan over medium heat and add the mushrooms. Fry the mushrooms for 5-8 minutes until they become dark brown and chewy.
- Prepare the veggies as instructed.
- Take out a nori sheet place it on a bamboo mat, place 3-5 tbsp of rice (depending on desired thickness) on the sheet and use your hands or a rice spatular to evenly press it down (see video for instructions). Place the fillings inside and carefully start rolling your maki rolls (for detailed instructions watch HERE).
- Repeat this step until all your ingredients are gone. Use a sharp knife to cut the maki roll into pieces and serve on a platter with soy sauce!
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