Mushroom Sushi

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1 Package (50g)  Maitake mushrooms 
1 Package (50g) Eryngii (King Trumpet)
5 cups (approx. 1000) Cooked White Rice
6 Tbsp Vinegar
1 Tbsp Mayonnaise 
♦ Pepper to Taste
♦ Salt to Taste 
A bunch of Komatsuna or your favorite green vegetable 
100g Takuan (Pickled Daikon Radish) or substitute for your choice of pickled radish 
12 Crab Legs or Imitation Crab 
4 Sheets of Nori 


  1. incorporate seasoning (♦) with warm rice then allowing it to cool 
  2. Divide Eryngii (King Trumpet) into 4 equal parts and cut Maitake from base and separate into smaller pieces 
  3. Heat mayonnaise in a pan and add salt and pepper 
  4. Boil Komatsuna and drain 
  5. place Nori on top of the roll and spread rice until flat. Next place vegetables and crab, along with mayonnaise mixture meat into center and fold. 
  6. Repeat three more times. 

Recipe adapted from