Black Trumpet and Lobster Mushroom Sushi

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  • Ready in: 60 minutes
  • Serves: 6
  • Difficulty: advanced
  • Origin: Japanese

When most people think of sushi they think of raw fish.  The truth is that sushi isn't always raw and it isn't always fish.  In this sushi recipe I wanted black trumpet and lobster mushrooms to take the spotlight.  To add some interesting color and texture I soaked some daikon in beet juice and added some green scallions.

Dried Wild Mushroom Recipe Challenge

This is one of the recipes that I made for the Marx Foods Fall 2010 Blogger Mushroom Challenge but I entered my Spicy Miso Soup since I felt it was a stronger recipe.  You can vote for me by clicking on the Marx Foods banner above.  I appreciate your support.

Even though sushi has always been a challenge for me it seemed like an interesting way to "showcase" dried mushrooms.  Sushi is a very basic food concept with few ingredients but it holds to a level of technical precision that is difficult to achieve.

There is a level of artistry that will be appreciated so much more by someone who has tried to make sushi themselves, so I do encourage you to give it a try.  Once you've tried it you'll sit at the sushi bar and look at the chef in a completely new way.  To make sushi well is to blend the art of making rice with the art of handling a knife.

Although my rice was awesome, my knife work wasn't up to par.  I tried to cut a paper thin sheet of daikon by rolling the daikon into the blade of my knife.  I learned three things:

  • That my knife is in dire need of a good sharpening.
  • That even if my knife was sharp enough it still isn't the right knife.
  • That even if I had a sharp knife of the right type...I'd still suck at it.

So if I want to make sushi that looks even mildly presentable I'm better off using a vegetable peeler to cut strips of daikon until I can spend some time practicing my skills with the right knife.

That said, you will need two inexpensive tools to make sushi.  A shamoji (rice spatula) is used to make the rice and a makisu (bamboo rolling mat) is used to roll various types of maki.


  • 1 ounce dried lobster mushrooms
  • 1 ounce black trumpet mushrooms
  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 6 inch piece of daikon
  • beet juice (optional)
  • nori sheets if you are making maki (rolls)


  • 1 tablespoon scallions
  • daikon coins cut like flowers


  1. Making Sushi Rice

    Although I respect the tradition of making sushi rice I get very good results with my method at home. Start by washing the rice in a strainer under running water until the water runs clear.  This usually takes a few minutes.  Combine the rice and the water in a medium saucepan and let it soak for 20 minutes.

    Meanwhile, combine the sugar, vinegar and salt in a saucepan over low heat.  The mixture does not need to boil.  Once the salt and sugar has dissolved set it aside to cool.

    Heat the rice over medium heat until the water boils then set the heat to low and cover for 30 minutes.  The rice should be sticky and firm.  It shouldn't be mushy or undercooked.

    As it cools fold the cooled vinegar mixture into the rice with a shamoji (bamboo or wooden rice spatula) carefully.  Don't break the rice!

  2. Prepare the Mushrooms and Daikon

    Use a vegetable peeler to cut strips of daikon.  I also played around with some shapes for fun.  You can leave them white or give them a soak in some beet juice to give them some color.

    Place the mushrooms in a non-reactive bowl and cover them with boiling water.  Let them soak for 30 minutes or until they are tender and slice them into strips for Maki/Futomaki Sushi (rolls) or one inch wide "slabs" for Nigiri Sushi (see photo).

    Keep in mind that black trumpet mushrooms have thin walls and may rehydrate faster than lobster mushrooms.  The lobster mushrooms have a much firmer texture and might take a longer soak to soften up.

  3. To prepare Futomaki

    • place plastic wrap on your rolling mat to protect it from food contamination (especially if using fish).
    • place a sheet of nori on top of the plastic wrap.
    • wet your hands so the rice doesn't stick to them.
    • press a thin layer of rice on top of the nori.
    • place a row of mushrooms and sliced daikon and carefully roll it up.
    • remove it from the mat, slice with the plastic wrap on the keep it tight.
    • remove plastic and plate the pretty slices.
    Black Trumpet and Lobster Mushroom Sushi
  4. To Prepare Nigiri Sushi

    • wet your hands when handling the rice so it doesn't stick.
    • form a cylinder of rice.
    • place a small dab of wasabi on the rice and place a mushroom on top.
    • decorate with daikon and/or scallions.

Comments (4)

  • Teresa Vetrino
    04 October 2010 at 22:41 |

    Def. going to try this Matt. :)

    • Matt Kay
      06 October 2010 at 21:49 |

      Let me know how it turns out Teebo.

  • 20 October 2010 at 09:58 |

    I've never made sushi before, your recipe looks great!

    PS Thanks for stopping by my blog :)

    • Matt Kay
      20 October 2010 at 13:57 |

      Nosh, It's fun to make sushi and it's hilarious when you forget to wet your hands before handling the rice...

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