This image courtesy of Joseph DeLeo
This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of white rice, which isn’t very nutritious, I use quinoa. It has a lot of protein and a great toothsome texture.
Makes4 entree servings or 8 appetizer servings
Preparation Time15 min
Preparation Time – Text15 minutes, not including quinoa cooking and cooling
CostModerate
Total Timeunder 1 hour
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, healthy, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, tree nut free, vegan, vegetarian
Mealdinner, lunch
Taste and Texturechewy, creamy, hot & spicy, light, savory, tangy, umami
Ingredients
- 2 tablespoons vegan mayonnaise
- 1 tablespoon sambal oelek (Thai chile sauce)
- 1 cup quinoa, cooked in water according to package directions and cooled to room temperature
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- 5 or 6 nori sheets
- 1 avocado, cut into ¼-inch-thick slices
- 2 Cajun portobello fillets, cut into ¼-inch-thick slices (see recipe below)
- 2 scallions, chopped
- Soy sauce
- Sea salt
- ¼ cup extra virgin olive oil
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 to 3 tablespoons low-salt Cajun seasoning
- ½ cup dry white wine
- 1½ tablespoons white wine vinegar
- 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices
Instructions
To Make the Muhrooms:
Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.
Add the shallots and garlic and cook for 3 to 4 minutes, until softened. Add 1 tablespoon of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.
Add the mushrooms and cook for 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
Remove the mushrooms from the marinade and press between paper towels or in a cotton dish towel to remove the excess marinade, then sprinkle with the remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade.
In a cast-iron skillet over medium-high heat, cook the mushrooms in a single layer (you may have to do this in two batches) until blackened, 2 to 3 minutes on each side. Remove to a plate.
To Assemble the Maki:
In a small bowl, mix together the vegan mayonnaise and sambal oelek. Set aside.
In a medium bowl, stir together the quinoa, vinegar, and sugar. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1-inch space along the far edge of the sheet. On the full length of the near end of the nori sheet, place single strips of avocado and portobello, a sprinkle of scallions, and small dollops of the sambal mixture.
8 Moisten the clean edge of the nori sheet with a bit of water. Beginning at the filled end, roll up the nori sheet very tightly (you may want to use a sushi mat). Press firmly when you get to the moistened edge to seal the roll. Repeat with the remaining nori and filling, Cut each roll into 6 pieces. Serve with soy sauce for dipping.
2009 Tal Ronnen and Melcher Media
YOUR RECENTLY VIEWED RECIPES
Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
protein and a great toothsome texture. Makes4 entree servings or 8…” />
