Sushi and mushroom "bulgogi" come together to create this dynamite combination- you're going to love this recipe with every fiber of your being! The mushrooms and eggplant are cooked down with all the same ingredients as traditional Korean beef bulgogi and if you know what that means- you're going to experience umami flavors in all their glory. Invite your friends over, and serve this with kimchi for a knock-out dinner party!
Note: This recipe is adaptable depending on how many rolls you'd like to make. Adjust rice and number of nori sheets according to the yield you'd like to prepare.
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 6 fresh shiitake mushrooms, cleaned and sliced
- 1 large eggplant, cut into bite size cubes
- 1/ 3 cup gochujang
- 1 teaspoon soy sauce, tamari, or liquid aminos
- 3 tablespoons agave nectar, coconut sugar, or fave sweetener
- 1 carrot, julienned
- 1/ 2 pickled diakon radish, julienned
- 4 cups spinach, blanched and seasoned with sesame and salt
- 1 cucumber, julienned
- Steamed white rice with sugar and rice vinegar,
- Nori sheets
- 2 green onions, sliced thinly on a bias
- Sesame seeds, for topping
To make the mushroom bulgogi:
In a pan or wok, heat up sesame oil at a medium high heat and toss in garlic until fragrant.
Toss in shiitake mushrooms and eggplant for 2-3 minutes.
Meanwhile, mix soy sauce, gochujang and sweetener together in a small bowl.
Add a little bit of the sauce mixture to the pan at a time, depending how strong (or salty) you want the flavor.
Remove from heat and allow the flavors to soak into the mushrooms and eggplant. Set aside until ready to assemble sushi.
To assemble sushi:
On a bamboo sushi mat(or towel), place seaweed shiny side down.
With wet fingers, spread rice over seaweed leaving about an inch border at the top. Press down into one thin even layer.
Place prepped kimbap ingredients on the bottom half of the rice in even thin layers being careful to not over-stuff.
Use a wet finger to trace a line over the top of the nori sheet. Starting from the bottom, tightly roll sushi away from you until sealed at the end.
Using a very sharp knife, slice in a gentle sawing motion and cut into 3/4 inch rounds. Top each round with 'bulgogi', sesame seeds, and green onion, and serve.