Enoki Maki with Teriyaki Glaze

Ingredients

• 200g (7oz) enoki mushrooms 200g (7oz) enoki mushrooms
• 4 nori sheets 4 nori sheets
• 2 cups (470ml) sushi rice, cooked 2 cups (470ml) sushi rice, cooked
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 46g, 6g
• Protein: 5g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small saucepan, combine the soy sauce, mirin, and sugar. Heat over medium heat until the sugar has dissolved and the mixture has slightly thickened. Set aside.
3. 3.
   Trim the roots of the enoki mushrooms and separate them into small bundles.
4. 4.
   Place a nori sheet on a bamboo sushi mat or a clean kitchen towel.
5. 5.
   Wet your hands with water and spread a thin layer of sushi rice evenly over the nori sheet, leaving a small border at the top.
6. 6.
   Place a bundle of enoki mushrooms horizontally on the rice, near the bottom edge of the nori sheet.
7. 7.
   Roll the nori sheet tightly, using the sushi mat or towel to help you. Moisten the top border of the nori sheet with water to seal the roll.
8. 8.
   Repeat the process with the remaining nori sheets, rice, and enoki mushrooms.
9. 9.
   Brush the rolls with the teriyaki glaze, reserving some for serving.
10. 10.
    Heat the vegetable oil in a skillet over medium heat. Place the rolls in the skillet and cook for 2-3 minutes on each side until lightly browned.
11. 11.
    Transfer the rolls to a baking sheet and bake in the preheated oven for 10 minutes.
12. 12.
    Remove from the oven and let the rolls cool slightly before slicing into bite-sized pieces.
13. 13.
    Serve the Enoki Maki with Teriyaki Glaze, drizzled with the reserved teriyaki glaze and sprinkled with sesame seeds.

Treat your ingredients with care...

• Enoki mushrooms — Trim the roots before using and separate them into small bundles for easier rolling.

Tips & Tricks

• For added flavor, you can marinate the enoki mushrooms in the teriyaki glaze for 10-15 minutes before rolling.
• If you prefer a crispier texture, you can deep-fry the rolls instead of baking them.
• Experiment with different toppings such as sliced green onions or pickled ginger for added freshness.

Serving advice

Serve the Teriyaki Enoki Rolls as an appetizer or as part of a sushi platter. They pair well with soy sauce for dipping and a side of pickled ginger.

Presentation advice

Arrange the sliced Teriyaki Enoki Rolls on a platter, garnished with sesame seeds and a drizzle of teriyaki glaze. Serve with a side of soy sauce and pickled ginger for an attractive and appetizing presentation.