Time: 30 minutes

Serves: 18 pieces

  • 3/4 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sake
  • 1 teaspoon sesame oil
  • 1 garlic clove, smashed
  • 1-inch piece fresh ginger, peeled and minced
  • 3 small portobello mushrooms, cut on the bias in 1/2-inch slices
  • 11/2 cups prepared sushi rice
  • 1 sheet nori seaweed, halved and cut in 1/2-inch strips
  • 2 tablespoons sesame seeds, toasted

Broiled Portobello Sushi with Soy Glaze

Recipe courtesy Tyler Florence Preheat the oven to 400°F. In a small pot, combine the soy sauce, brown sugar, sake, sesame oil, garlic, and ginger over low heat. Swirl the pot around occasionally and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly. Dab your fingers in a little water and grab about 2 tablespoons of sushi rice. Gently squeeze it into your palm to make it a compact mound. Put a portobello slice on top of that and wrap it with a band of nori, moistening the ends to seal. Garnish with the sesame seeds.

Edited: October 9th, 2009