Grilled Portobello and Roasted Pepper Maki Sushi

Name: Grilled Portobello and Roasted Pepper Maki Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portobello mushrooms, gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl; 2 red bell peppers, roasted, placed in same air tight bowl with portobellos; 4 sheets yaki nori; Sushi Rice, recipe follows; 8 scallions, grilled with olive oil, salt and pepper; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 minced shallot; 1/3 cup extra virgin olive oil; Copyright, 2000, Ming Tsai, All Rights Reserved; 4 cups sushi rice (Calrose/short grain); Water, up to Mount Fuji; 1 cup rice wine vinegar; 1/4 cup mirin; 1/2 cup sugar

Servings: persons

2 portobello mushrooms, gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl
2 red bell peppers, roasted, placed in same air tight bowl with portobellos
4 sheets yaki nori
Sushi Rice, recipe follows
8 scallions, grilled with olive oil, salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 minced shallot
1/3 cup extra virgin olive oil
Copyright, 2000, Ming Tsai, All Rights Reserved
4 cups sushi rice (Calrose/short grain)
Water, up to Mount Fuji
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar

1
As soon as the portobellos and peppers are cool, slice them in long, thick strips.
2
Save the juices in the bowl.
3
Make sure they are well seasoned.
4
Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick.
5
Place mushrooms, peppers and scallions 2/3 up on rice.
6
Roll, moisten end and let rest.
7
In the bowl of juices, whisk in vinegar, mustard and shallots.
8
Lift with oil, season, and check for flavor.
9
PLATING Slice the roll, both straight and on the bias.
10
Drizzle with vinaigrette and serve immediately.
11
Drink Suggestion: 3.
12
Suishin, Japanese Sake 4.
13
Laurent Perrier Champagne
14
Wash rice at least 3 times or until water is clear.
15
Fill rice cooker or casserole with water to about 1-inch over rice.
16
I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason.
17
Slowly heat vinegar, mirin and sugar until very hot but not boiling.
18
Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste.
19
Rice should be shiny, not mushy.
20
Carefully clean bowl with damp cloth, cover and let rest for 30 minutes.

3180

kcal

Calories

272

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 portobello mushrooms, gills removed, grilled with olive oil, salt and pepper, placed in air tight bowl, 2 red bell peppers, roasted, placed in same air tight bowl with portobellos, 4 sheets yaki nori, Sushi Rice, recipe follows, and more.

Yes, Grilled Portobello and Roasted Pepper Maki Sushi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!