Comment préparer

Combine 30 ml rice vinegar, 12 g sugar, and 4 g salt in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring just until the sugar and salt dissolve; do not boil. Set aside.

Place the rinsed sushi rice and 540 ml water in a covered saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer, covered, for 15 minutes. Remove from the heat and rest, still covered, for 10 minutes.

Transfer the hot rice to a wide nonmetallic bowl. Gently fold in the seasoned vinegar with a slicing motion, then cool for about 15 minutes until barely warm and glossy; avoid crushing the grains.

Put the soaked shiitake, soy sauce, remaining 30 ml rice vinegar, remaining 6 g sugar, remaining 2 g salt, and 60 ml water in a small saucepan. Bring to a simmer and cook uncovered for 8 to 10 minutes, turning occasionally, until the mushrooms are tender and the liquid is nearly gone. Cool completely.

Arrange the carrot matchsticks, cucumber strips, avocado wedges, and cooled mushrooms in separate groups. Set a bamboo rolling mat on a work surface and cover it with plastic wrap if desired.

Place one nori sheet shiny-side down on the mat, with a long edge nearest you. With wet fingers, spread about one-sixth of the rice over the nori, leaving a 2 cm strip uncovered at the far edge.

Lay one-sixth each of the mushrooms, carrot, cucumber, and avocado in a narrow line across the lower third of the rice. Lift the near edge of the mat, roll firmly over the filling, squeeze gently to form a cylinder, then continue rolling to the exposed nori edge. Press to seal. Repeat with the remaining ingredients.

A bamboo mat shaping a filled vegetarian sushi roll

Image générée par IA

Rest the finished rolls seam-side down for 5 minutes. Dip a sharp knife in water, wipe it nearly dry, and cut each roll into 8 even pieces, wiping and rewetting the knife between cuts.

Arrange the sushi rolls cut-side up and serve immediately with pickled ginger, wasabi, and soy sauce.

Sliced vegetarian sushi rolls arranged on a dark platter

Image générée par IA

Pourquoi cette recette fonctionne

Short-grain rice provides the cohesive, lightly tangy base needed for rolling, while simmered shiitakes contribute concentrated umami against crisp cucumber, sweet carrot, and creamy avocado. A restrained filling keeps the rolls easy to shape and pleasant to eat.

Conservation et réchauffage

Comment la conserver

For best texture, serve immediately. Refrigerate tightly wrapped rolls for up to 12 hours; keep them whole until serving because cut edges dry out quickly.

Comment la réchauffer

Do not reheat sushi rolls. Let refrigerated rolls stand at room temperature for 10 to 15 minutes before serving, and discard them if they have been left warm for more than 2 hours.