Portabello Onigirazu Recipe

Mushrooms are trending (yes again!!) on the health and wellness charts for 2023. 

Powering the trend is the continued global shift towards eating more sustainably. With growing demand for vegan and plant-based meat alternatives is showcasing, the South African Mushroom Farmers’ Association always emphasizes that mushrooms as amongst the most desirable meat substitutes.

Not only does their umami richness ensure that they pack a real flavour punch, they are also a Superfood loaded with vitamins, essential minerals and antioxidants that place them at the top of the food pops!

While more research is certainly needed, initial studies have found them to be nutrition powerhouses, reducing stress, easing burnout, and boosting energy, relaxation, immunity and more. And to start your 2023 with the best of foods, we’re featuring three delicious recipes to start your health journey.

• Cannellini Bean, Fennel, Apple & Roasted Mushroom Salad
• Grilled Mushroom, Chicken & Papaya Salad
• Portabello Onigirazu

Portabello Onigirazu Recipe

Serves 4 / makes 4 sushi sandwiches

Ingredients:

For the rice:

• 400g sushi rice
• 500ml water
• 2 tsp salt
• 2 Tbsp sugar
• 160ml rice vinegar

For the filling:

• 1 Tbsp sesame oil
• 4 large portabello mushrooms, thickly sliced
• 1 Tbsp soy sauce
• 8 sheets nori
• 1 large avocado, quartered and sliced
• 1 large carrot, peeled and sliced into fine matchsticks
• ½ small cucumber, sliced
• 1 handful baby spinach leaves
• 4 Tbsp pickled ginger
• Black sesame seeds, for serving
• Soy sauce, for dipping

Method:

For the rice:

1. Rinse the sushi rice in a sieve, extremely well, until the water runs clear.
2. Pour the rinsed rice into a pot with the 500ml water.
3. Place a lid on the pot.
4. Allow to sit for 30 minutes.
5. Place rice onto the heat and bring to a boil.
6. Once rice reaches a boil turn the heat down to the lowest setting.
7. Cook for 10 minutes.
8. Switch the heat off and leave the rice, lid on, for a further 15 minutes.
9. In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
10. Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
11. Spread rice out onto a clean tray and allow to cool.

For the filling:

1. Heat a large frying pan on high heat.
2. Add a drizzle of sesame oil and the mushrooms.
3. Cook until just golden brown and tender.
4. Pour in the soy sauce and toss to coat.
5. Set aside.
6. Prep the rest of the vegetables.

To assemble:

1. Lay a nori sheet (rough side up) on a clean work surface.
2. With wet fingers to prevent sticking, position ± ½ cup of the cooked rice in the centre of the nori sheet and shape it into a square, at a 45˚ angle to the nori.
3. Layer the baby spinach, carrot, pickled ginger, avocado, mushrooms and cucumber.
4. Put another ± ½ cup layer of rice on top of the filling, and compact it down into a square.
5. Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap tightly and shape neatly.
6. Repeat with the remaining rice and fillings.

You should only need one sheet of nori per sushi sandwich, however if you overfill them just use a piece of another sheet and patch the sandwich until it seals nicely.

1. Leave each onigirazu wrapped for 10 minutes so the nori softens slightly.
2. Slice in half and sprinkle with black sesame seeds.

Serve with some soy sauce for dipping and enjoy!