UNAGI MUSHROOM-CREAM CHEESE ROLL
I’ve been obsessed with Asian food - especially sushi recently- so I’m excited to share my new fave with you: Unagi Mushroom Roll with Cream Cheese (Terra Nut Cheese, of course 😉).
They’re delicious, savoury and so satisfying that you’ll forget there’s “supposed” to be fish in sushi. Not in my world! 💜🐠💜
If you love sushi and want to try out a plant-based version that's even better than the classic ones, make sure to give these rolls a try.
Follow my instructions below and the photos in the gallery for easy steps.
See all the steps here:
sushi rice - about 1 full cup for 5 rolls;
4 portobello mushrooms (more or less than that, depending on how many rolls you want to make. I like making 3 Unagi Mushroom and 2 avocado rolls from one batch of rice);
Terra Natural cream cheese - 1-2 tbsp per roll;
1/8 cup Tamari or soy sauce;
2 tbsp rice vinegar;
1 - 2 tbsp date syrup;
tamari, wasabi, pickled ginger to serve with the rolls
Make Unagi sauce by mixing Tamari (soy sauce), rice vinegar and date syrup. Slice the mushrooms, cover them with the sauce. Leave for an hour to marinade or just bake right away if you don't want to wait. Place the mushrooms on a baking tray and cook in the oven for 15 - 20 minutes at 190°C.
Take the mushrooms out of the oven, set them aside and let them cool down.
Cook sushi rice, following package instructions. Once cooked, transfer into a large bowl, mix in a couple of tablespoons of rice vinegar and a spoon of Tamari (if desired). Let the rice cool down.
When the mushrooms are ready and the rice is cool, place a nori sheet on a sushi rolling mat, non-shiny side up. Spread some rice on top, covering 3/4 of the sheet. Keep your hands moist while you're spreading the rice so it doesn't stick to your hands. Tip: I like having a little bowl with cold water by my side to get my hands moist whenever I need to.
Take 1 - 2 tbsp of cold Terra Natural cream cheese, spread a thick layer on the rice. Then place 2 - 3 layers of mushrooms on top.
Dip your fingers in cool water and moisten the outer side of the nori sheet, then make a tight roll, using your sushi mat.
Cut the roll in 8 pieces and serve with Tamari, wasabi and pickled ginger. I also love making a couple of avocado rolls to complement the mushroom ones.