Mushroom Onigirazu (Sushi Sandwich)

A modern twist on a traditional Japanese dish, this Onigirazu combines fragrant Quick Cook Rice with savory roasted mushrooms, crisp cucumber, fresh leafy greens, and a hint of spicy radish. Creamy mayo ties it all together, making each bite delicious.

Mushroom Onigirazu (Sushi Sandwich)

Course

Main
Prep time

45 Mins
cook time

20 Mins
servings

4
Author

@anettvelsberg

Ingredients

4 portobello mushrooms
1½ cups Lotus Foods Organic White Quick Cook Rice
1½ tbsp sushi or rice vinegar
4 nori sheets
1 cup julienned or thinly sliced cucumber
1 cup thinly sliced radish
1 cup leafy greens
4 tbsp Kewpie or regular mayo
1 tsp black sesame seeds (for garnish), (optional)

Marinade

4 tbsp tamari or soy sauce
1 tbsp maple syrup
2 tsp rice vinegar
1 tbsp cooking oil
1 tsp crushed garlic

product used in the recipe

Organic White Quick Cook Rice

1

Combine marinade ingredients in a bowl.
2

Cover mushrooms with marinade. Leave for 15 mins.
3

Heat oven to 400°F. Bake mushrooms on a baking sheet lined with parchment paper for 20-30 mins until soft and browned. Allow to cool.
4

Meanwhile, prepare rice per directions on package, then mix with rice or sushi vinegar, and set aside.
5

To assemble, cut a square of cling wrap slightly larger than a nori sheet. Place on a table, then place a nori sheet on top, shiny side down. Wet hands, grab a handful of rice, place in middle of sheet, and form into a compacted square.
6

Layer mushrooms, cucumber, radish, leafy greens, and a drizzle of mayo. Top with another layer of compacted rice. Do not over fill. Gently press down.
7

Seal all 4 corners of nori sheet on top of the filling. Fold the right corner over the stack, wet the end of the nori sheet with a wet finger, then fold the left corner over the stack, and ‘glue’ it to the right corner. Repeat with bottom and top corners to form a small packet.
8

Finally, gather all the cling wrap over the stack and tie on the top. Repeat process with remaining nori sheets. Cut Onigirazu in half with a sharp knife and garnish with sesame seeds, as preferred.