Vegan Sushi: Portobello Unagi

Portobello Unagi is the vegan version of "Eel." The portobello gives it the perfect texture for this sushi.

Course: Dinner, Lunch

Cuisine: Japanese

Keyword: vegan

Servings: rolls

2 tablespoons soy sauce or tamari
1 tablespoon mirin or substitute 1 tablespoon vinegar and a 1/2 teaspoon of granulated sugar
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 tablespoon water
2 teaspoons toasted sesame oil
1 large portobello mushroom

Mix together in a medium bowl the soy sauce, mirin, vinegar, syrup, water, and toasted sesame oil. Remove the stem from the mushroom and scrape out the gills. Cut the mushroom into slices about ¼-inch wide. Place the mushroom slices in the bowl and toss to coat in marinade. Let sit for up to 30 minutes or use immediately. Heat a pan over medium heat. Arrange the mushroom slices in a single layer and pour over any remaining marinade. Cook for several minutes on each side until the slices are browned and softened.