Teriyaki Morel sushi bites recipe

Prep time: 30 min

Cook time: 20 min

Serves: 4


1 package or 20 g Wild Origins Morel Mushrooms
100 ml soy sauce
100 ml maple syrup
50 ml rice wine vinegar
100 ml water
5 g corn starch
10 g ginger
10 g garlic
1 cup sushi rice
1.5 cup water
60 ml rice wine vinegar
30 g sugar
10 g salt
10 g toasted sesame seeds


In a medium space pan add 100 ml water, soy, 50 ml rice wine vinegar, corn starch, ginger and garlic. Whisk vigorously prior to increasing to medium heat. Bring to a simmer and cook for 10 minutes. At this point add the Wild Origins morels and cook for another 5 minutes. Turn off the heat, transfer to a sealed container and let cool in the fridge for up to two weeks.

Add to a rice cooker the sushi rice and 1.5 cups water. If you do not have a rice cooker bring to a boil in a medium sauce pan, cover, turn heat to low and steam for 20 minutes. Remove from rice cooker and transfer to a large bowl, season with 60 ml rice wine vinegar, 30 g sugar and 10 g salt.

Once room temperature form the rice into 30 g balls with damp hands, cut open one side of the morel mushroom and place on top of the rice ball pressing the two together. Brush the mushroom with extra marinade and place under a broiler for 2 minutes. Garnish with toasted sesame seeds. Serve immediately.