I swear I did NOT fall off the face of the earth – not that anyone was probably all that worried. It’s been a pretty stressful two weeks, but, I’m back on track and getting caught up on blogging. *whew*
For this week’s Tyler Florence Fridays submission, I decided to try his Broiled Portobello Sushi with Soy Glaze from his book Tyler Florence’s Real Kitchen. Though I did have some issues with the sushi rice sticking together, this was really good. Really good. I wanted to put the glaze on everything and lick it off. (I actually saved what was leftover – a LOT – to put on some fish this weekend.) It was best first thing after making it – so don’t feel bad about gobbling it up right away.
Broiled Portobello Sushi with Soy Glaze
Tyler Florence’s Real Kitchen, Pg. 77
3/4 cup low-sodium soy sauce
2 tbsp. brown sugar
2 tbsp. sake (I used mirin)
1 tsp. sesame oil
1 garlic clove, smashed
1-inch piece fresh ginger, peeled & minced
3 small portobello mushrooms, cut on the bias in 1/2 inch slices
1 1/2 cup prepared sushi rice
1 sheet nori seaweed, halved and cut in 1/2 inch strips
2 tbsp. sesame seeds, toasted (I totally forgot these)
Preheat oven to 400 degrees. In small pot, combine soy sauce, brown sugar, sake (mirin), sesame oil, garlic and ginger over low heat. Swirl the pot around occasionaly and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.
Dab your fingers in a little water and grab about 2 tbsp. of sushi rice. Gently squeeze it in your palm to make it a compact mound. Put a portobello slice on top of that and wrap with a band of nori, moistening the ends to seal. Garnish with sesame seeds.