Last Updated on June 3, 2023

[梅しそ添えエリンギのお魚風にぎり寿司]

King Oyster Mushroom Nigiri Sushi with Ume Shiso (Vegan) is another variation of the best sushi recipe, King Oyster Mushroom “Fish” Nigiri Sushi. The topping is a quintessential combo of Japanese flavor, ume (Japanese pickled plum) and shiso (perilla leaves.)

King Oyster Mushroom For Nigiri Sushi

King oyster mushroom (or trumpet mushroom) is a type of mushroom that has a perfectly satisficing chewy texture. They’re typically quite large and have a long and thick stem. King oyster mushroom doesn’t really have that umami flavor you may look for in other mushroom such as maitake or shiitake. However, because of the pleasantly chewy texture, it’s perfect for grilling as well as to make vegan imitation of “seafood.”

I’ve created the recipe, King Oyster Mushroom “Fish” Nigiri Sushi which is by far the most popular recipe of all! If you haven’t checked out the post yet, I’d highly recommend you to go over to the King Oyster Mushroom “Fish” Nigiri Sushi to learn more about it. I also have a variation of the same recipe, King Oyster Mushroom Nigiri Sushi with Yuzu Kosho (Vegan) for you to check out.

In this recipe, King Oyster Mushroom Nigiri Sushi has a topping of ume and shiso!

What is Ume?

The word “ume” [梅] is a Japanese word for “ume plum.” But, the same word “ume” in this case, is a shorter version of the word “umeboshi.”

Umeboshi [梅干し] is a Japanese ume plum pickle that’s intensely salty and sour. Umeboshi is typically accompanied with a bowl of rice (you can imagine a flag of Japan, white and red!) The saltiness and sourness is very dominant so a little bit goes a long way.

Umeboshi is a whole ume plum pickle. In this recipe, King Oyster Mushroom Nigiri Sushi with Ume Shiso, I use a paste form of pickled ume plum called “neri ume.”

Neri ume [練梅] is basically the same as a typical whole umeboshi. The only difference is that it’s pitted and made into a paste. You can buy neri ume from Japanese grocery stores or any major online stores that carry Japanese specialty food. If you have no luck finding one, you can buy umeboshi (whole) and remove the pit and chop with a knife until it becomes a paste.

Whether it’s umeboshi or neri ume, ume in general, pairs very well with shiso leaves!

What is Shiso?

There are two types of shiso leaves, green and red. In this recipe, King Oyster Mushroom Nigiri Sushi with Ume Shiso, we use green shiso.

Green shiso is vibrant green Japanese edible leaf with a unique herb-like smell and taste. Another common name of green shiso is “ohba” [大葉] or “aojiso” [青紫蘇 or 青じそ.] In English, it’s often called “shiso perilla leaves” or “shiso basil leaves.”

As for the taste, shiso is very fragrant and it has such a refreshing taste. Shiso is a common ingredient in both home cooking and formal occasion.

Although, green shiso can be available throughout the year, it’s a seasonal produce which is typically available from June to September. To me, shiso always reminds me of the taste of summer with cold noodles that my mom would prepare.

As mentioned, the taste of shiso and ume compliment with one another very well. Because of that, they are often used together in Japanese cooking.

In fact, there is a common thin sushi roll called “umejisomaki” [梅しそ巻き] which has neri ume and shiso. This King Oyster Mushroom Nigiri Sushi with Ume Shiso kind of reminds me of the taste of umejisomaki.

The flavor marriage of those two, it’s such an iconic Japanese taste that I’d like everyone else to try!

Be sure to check out the “Step-by-Step Instructions (w/ Photos)” after the Printable Recipe!

Print Recipe

5 from 37 votes

King Oyster Mushroom Nigiri Sushi with Ume Shiso (Vegan)

King Oyster Mushroom Nigiri Sushi with Ume Shiso (Vegan) is another variation of the best sushi recipe, King Oyster Mushroom "Fish" Nigiri Sushi. The topping is a quintessential combo of Japanese flavors, ume (Japanese pickled plum) and shiso (perilla leaves.)

Yield: 12-16 nigiri

Total Time includes the time for preparing Sumeshi (Vinegared Sushi Rice.) Click the link for the recipe.

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main

Cuisine: Japanese

Servings: 2

Author: Plant-Based Matters

Ingredients

Vinegared Sushi Rice

• 2 servings Sumeshi (Vinegared Sushi Rice)

King Oyster Mushroom “Fish”

• 4 large pieces king oyster mushrooms (about 12 oz)
• 1 tbsp neutral oil
• 2 tsp soy sauce or tamari adjust to taste
• 1 tsp toasted sesame oil adjust to taste

The Rest

• neri ume pickled ume plum paste
• 8-10 green shiso leaves ohba or green shiso perilla leaves

US Customary - Metric

Instructions

• First, prepare Sumeshi (vinegared sushi rice) using my recipe. Alternatively, use your favorite go-to vinegared sushi rice recipe.
• While rice is cooking, start preparing the king oyster mushroom “fish.” Trim off the top and the bottom of the mushrooms to make into about 4 in (10 cm) length. Next, slice them lengthwise into 0.3-0.5 in (8.5 -10 mm) thickness rectangles. Also, trim the sides if you like. Then, score diagonally on both sides of each sliced mushroom. Be sure not to go too deep otherwise it will break apart.
• Cook the mushrooms. Heat up a frying pan at medium to medium high heat (non-stick surface would be recommended for preventing from sticking.) Pour neutral oil and cook the mushrooms about 2-3 minutes on each side until golden brown. Try not to move them too much for better coloring. Remove from the pan and lay them flat in a single layer on a large plate or something similar. While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sumeshi (vinegared sushi rice) is done.
• Once the sumeshi is done (it should be cooled down to resembling the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Toss and roll gently to form an oval shape (don’t squeeze!) Place the marinated mushroom “fish” on top. Shape it again with a gentle pressure. Repeat the process.
• Right before serving, prepare shiso leaves. Clean the leaves under running water and gently pat dry with a towel. Cut off the stem at the bottom. Roll all the leaves together (like making a sushi roll) and slice them thinly. To serve. topit with a pinch of thinly sliced shiso leaves and a tiny amount of neri ume (about 1/2 tsp for each nigiri.) 

Notes

Sumeshi (Vinegared Sushi Rice)

• Sumeshi (Vinegared Sushi Rice) is a must for this recipe! I highly recommend using my recipe for an authentic sushi tasting experience!
• My sumeshi recipe makes 2-3 servings by default which makes about 30 small nigiri. You will need about a half of the sumeshi to make this King Oyster Mushroom “fish” Nigiri Sushi recipe which should make about 12-16 nigiri by default.

King Oyster Mushroom

• King oyster mushroom (trumpet mushroom) is a type of mushroom that’s meaty and thick.
• Choose large pieces for this recipe: 5 in length (12 cm) or larger so you can trim down to at least 4 in (10 cm.)
• Don’t discard the trimmed down parts! You can save it for another meal.

Tips For The “Fish”

• Trim down the king oyster mushroom to about 4 in (10 cm) length then slice it to about 0.3-0.5 in (8.5 -10 mm) thickness to much the size of nigiri sushi.
• Score diagonally to mimic the look of “fish.” When scoring, don’t go too deep! It will fall apart.
• When cooking, get a good grill mark by not moving too much. This is important for the visual effect of the “fish.”
• See the photos on the blog for more details!

Neri Ume (Pickled Ume Plum Paste)

• Neri ume is a paste of Japanese pickled ume plum called umeboshi.
• Pickled ume plum and neri ume (in general) is very salty with an intense sourness.
• A little bit goes a long way.
• If you don’t have neri ume, buy a whole pickled ume plum. All you have to do is to remove the pit and make a paste on a cutting board with knife. Move as if you’re mincing then soon it will become a paste.
• I buy my Umeboshi Plum Paste (neri ume) from Gold Mine Natural Foods.

Shiso Leaves

• Shiso is Japanese shiso perilla leaves. Shiso is very fragrant which adds a nice accent to a dish.
• There are two different types of shiso leaves, green and red, which in this recipe, green shiso is used.
• Major Japanese grocery stores should carry shiso leaves. I buy (online) shiso leaves from Suzuki Farm (the availability may be seasonal.) They have extensive selections of authentic Japanese produce.

Leftover Sushi Rice

• You may have some leftover rice which you can store in the refrigerator.
• Like any leftover rice, leftover sumeshi will harden especially in the fridge so store in airtight container and consume within 1-2 days.
• Optionally, you could make fried rice using sumeshi (yes, it will taste slightly sweet & vinegary.)

Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!

Step-by-Step Instructions (w/ Photos)

1. First, prepare Sumeshi (vinegared sushi rice) using my recipe. Alternatively, use your favorite go-to vinegared sushi rice recipe.

2. While rice is cooking, start preparing the king oyster mushroom “fish.” Trim off the top and the bottom of the mushrooms to make into about 4 in (10 cm) length.

Next, slice them lengthwise into 0.3-0.5 in (8.5 -10 mm) thickness rectangles. Also, trim the sides if you like.

Then, score diagonally on both sides of each sliced mushroom. Be sure not to go too deep otherwise it will break apart.

3. Cook the mushrooms. Heat up a frying pan at medium to medium high heat (non-stick surface would be recommended for preventing from sticking.) Pour neutral oil and cook the mushrooms about 2-3 minutes on each side until golden brown. Try not to move them too much for better coloring.

Remove from the pan and lay them flat in a single layer on a large plate or something similar.

While still warm, season with soy sauce and toasted sesame oil. Set aside to marinate until the sumeshi (vinegared sushi rice) is done.

4. Once the sumeshi is done (it should be cooled down to resembling the body temperature), start assembling. Damp your hands and grab a small amount of rice in one hand. Toss and roll gently to form an oval shape (don’t squeeze!)

Place the marinated mushroom “fish” on top. Shape it again with a gentle pressure. Repeat the process.

5. Right before serving, prepare shiso leaves. Clean the leaves under running water and gently pat dry with a towel. Cut off the stem at the bottom.

Roll all the leaves together (like making a sushi roll) and slice them thinly.

To serve. top it with a pinch of thinly sliced shiso leaves and a tiny amount of neri ume (about 1/2 tsp for each nigiri.)

If you enjoy the recipe, please share, leave a comment below and tag us @plantbased_matters on Instagram! We appreciate your kind support 🙂