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.