Miso Butter Mushroom Sushi Bites

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Miso Butter Mushroom Sushi Bites

Prep time: 10 MinTotal time: 10 Min

This miso butter baked mushroom parcel is a simple and delicious way to prep mushrooms and make a perfect topping for sushi bites. It's a perfect pairing with my pomegranate sour, which you can also find the recipe for on my site.

Ingredients

Sushi Rice

• 150g sushi rice
• 375ml water
• 60ml rice vinegar
• 30g white sugar
• ½ tsp salt

Miso Butter Mushrooms:

• 400g mixed mushrooms
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake or rice wine vinegar
• 1 tbsp white miso
• 2 tbsp vegan butter or olive oil
• 2 garlic cloves
• 1-2 red chillies (optional)

To Serve:

• 4 nori sheets
• Vegan mayonnaise
• Chilli crunch
• Furikake or sesame seeds

Instructions

1. Preheat the oven or air fryer to 200°C fan.
2. Combine the rice and water in a saucepan over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and all water has been absorbed, about 20 minutes. Remove from the stove, stir in the rice vinegar, sugar, and salt with a wooden spoon, and set aside to cool.
3. Roughly chop or tear the mushrooms. Peel and bash the garlic with the side of a knife. Take a large piece of foil and place the mushrooms in the center, folding up the edges to create an open package. Add the soy sauce, mirin, sake, miso, and vegan butter or olive oil, and stir to combine. Place the chilli on top, if using, then seal the foil tightly.
4. Bake the mushrooms in the air fryer for 20 mins or in the oven for 35-40 mins, until tender.
5. To serve, cut each nori sheet into 4 equal pieces. Top each piece with 1-2 tbsp of rice and gently flatten it. Add the mushrooms, a squeeze of vegan mayonnaise, and some chilli crunch. Garnish with furikake or sesame seeds.