Shiitake and Roasted Beet Nigiri

Photo: Shiitake and Roasted Beet Nigiri
Who needs fish? Roasted beets and shiitake mushrooms create a delightful, fresh flavor in this nigiri.
12-15 Servings
  • 4-5 beets, cut into 1 centimeter thick rectangles (about 2” by 1”)
  • 2 Tablespoons oil
  • 1 teaspoon salt + 1 teaspoon
  • 15-17 shiitake mushrooms, sliced
  • 1 teaspoon pepper
  • 1 cup short grain brown rice
  • 1 Tablespoon mirin
  • 1 teaspoon sugar
  1. Preheat oven to 425̊ F.
  2. Place the beets on a lined baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 25-30 minutes.
  3. Over medium heat, sauté the mushrooms until they are browned.
  4. Cook the rice in 2 cups of water. Once the rice is cooked, add the mirin, salt, and sugar.
  5. Once the rice has cooled, use your hands to form the rice into 2” by 1” rectangles, about 1” tall.
  6. Top the rice alternatively with the roasted beets and sautéed mushrooms.
  7. Serve with soy sauce, enjoy!