Hot Pink Oyster Mushroom Sushi

You’ve been adventurous to grow the exotic Hot Pinks, so why not push the boat out and try our delicious mushroom sushi maki recipe? The pink oysters provide the perfect visual and flavour delight to this dish.

Donna from Moshimo has kindly put together an unusual sushi recipe for us. With a vegetarian twist, it incorporates the brand new Hot Pinks as a fish substitute for those not too keen on raw edibles. We’d like to thank Donna for being so imaginative with the exotic tropics, and creating this great recipe to share with you!

In this recipe the sushi chef (you!) will create a Hot Pinks reduction for the beautiful mushrooms to swim in. This is a process of thickening and intensifying the oyster essence into a really flavoursome cooking sauce. Different components of the liquid evaporate at slightly different temperatures, retaining those with the highest boiling point and resulting in a delicious and thickened liquid for your dish.

The veggies used create a serene crunchiness. In particular, Donna says the red onion delivers acidity to cut through the sweetness of the oyster mushroom. We really like how the cucumber and mizuna add a fresh green element against the salmon pink! If you end up with too many vegetables, you can always make them into a crisp salad to accompany the Maki, Delish!

Serves: 2 people, or more if served as a starter

Preparation time: 1 hour, including 50 minutes for the sushi rice

Don’t worry if your ingredients vary from our suggestion- this is a great starting point to experiment with!

For extra tips on perfecting your sushi, check out our short Vine clip below (you’ve got to test a recipe before sharing!) or The Guardian’s How to make Sushi at home advice from Yuki Gomi.



Hot Pink Oyster Mushroom Sushi


By Alex Georgiou Published: September 13, 2013

  • Prep: 10 mins
  • Cook: 50 mins
  • Ready In: 60 mins

You’ve been adventurous to grow the exotic Hot Pinks, so why not push the boat out and try our delicious mushroom sushi maki recipe? …



  1. Rice
    STEP 1 Wash 190g of Sushi Rice in cold water and drain
    STEP 2 Transfer to a saucepan with 300ml of cold water and leave to soak for 30 minutes
    STEP 3 Bring to the boil. Cover and reduce the heat, simmer for 10-12 minutes (During this time, you might want to start preparing the vegetables- Julienne style!)
    STEP 4 Remove from heat and leave covered for 10 minutes before serving.
  2. Mushrooms
    STEP 1 To make your reduction, pour the Mirin, light soy, and caster sugar into a saucepan. Bring to the boil and reduce to a simmer for 10 minutes, until the liquid has become slightly thicker. Don't leave it too long, it needs to be juicy!
    STEP 2 Poach the mushrooms (whole) in the reduction for 2-3 minutes until golden, leave to cool.
  3. Maki
    STEP 1 Feel the nori sheet from both sides; the rough side should be facing upwards. When working with the nori, ensure that hands are dry.
    STEP 2 Get busy with the rice, making sure your hands are wet in order to roll it into a ball. You might want to keep a bowl of water (with some rice vinegar in) and a tea towel to hand.
    STEP 3 Laying the rice ball in the middle of the nori, start to spread the rice equally across the sheet. Make sure the rice is not compressed and a 2cm margin is left at the edges of the nori. This will later enable the sushi maki to roll properly.
    STEP 4 Season the rice with sesame seeds, add a strip of Hot Pinks, a few mizuna leaves and a strip of each Julienne vegetable. Go wild!
    STEP 5 Using the closer edge of the rolling mat, secure the filling with the extra nori margin. Commence the rolling sequence by moving forward, making a rectangular hill with the rolling mat in order to tighten the ingredients. Put pressure on the roll along the whole width to ensure it's even.
    STEP 6 Using a wet, sharp knife, cut the roll into 3-4 sections- that's your call.
  4. To Finish
    Serve this mushroom marvel with the Teriaki sauce and "Owari!" (Finished!)

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