Category: Side Dish

Someone holding sliced bread garlic bread with white background.
Appetizer
1

Garlic Bread with Sliced Bread (Regular Bread, Homemade Garlic Toast)

This easy garlic bread with sliced bread recipe makes use of regular bread for a flavor-packed toast, all in under 20 minutes, with just 5 common ingredients.

We’ve taken the classic garlic bread and given it a budget-friendly, health-conscious twist by using olive oil and whole wheat bread. So, grab your regular sliced bread and let’s get cooking!

Homemade garlic bread with sliced bread stacked on a plate.

In this post you’ll learn:

Why You Will Love This Recipe

  • This quick and easy garlic bread with sliced bread 🍞 recipe is perfect for those looking to enjoy homemade garlic bread in a flash, using your regular bread.
  • Ideal for small portions: Perfect for solo dining or small gatherings, where using an entire bread loaf might be too much.
  • Budget-friendly: Make a delectable garlic toast without the need for special artisanal loaves. 💰
  • With pantry essential ingredients, it’s perfect for those ‘clean-out-my-fridge’ days! ❄️
  • Healthier choice: Using olive oil to sub the butter, and using wholegrain sliced bread 🌾 instead of normal white bread, this recipe is a much healthier alternative.
  • Plant-powered food, with flavor! This vegan recipe 🌱 does not compromise on any flavors of garlic bread!
Someone holding a slice of garlic bread with regular bread.

Ingredients

  • Garlic: Adds that robust, aromatic flavor that we love!
  • Parsley Leaves: Fresh and vibrant, these leaves provide a burst of color and that herby goodness.
  • Olive Oil: Extra-virgin olive oil to sub the butter in classic garlic bread, which also makes this recipe much healthier than other recipes! Say hi to guilt-free eating! 😉
  • Salt: A pinch of salt enhances the overall taste.
  • Sliced Bread: Your regular sliced bread, making this accessible and convenient. Opt for whole wheat bread for a healthier choice!
Ingredients of sliced bread garlic bread: regular whole wheat bread, garlic, parsley, salt, and olive oil.

Do I have to use Wholemeal Bread or Can I Use White Bread?

In principle, this garlic bread toast works with both wholewheat / wholegrain bread, and with white bread. The reason why I opt for wholemeal bread is because whole grains can help you maintain a healthy weight and cholesterol levels, improve your gut health, and even lower risk for certain types of cancer, as explained in this Cleveland Clinic article.

For tips on how to choose which bread should you buy for the most nutritious options, check out this other guide by Cleveland Clinic.

How to Make Garlic Toast with Regular Sliced Bread

Peel and finely mince the garlic, using a microplane or hand grater if preferred.

The finer you mince the garlic, the better the flavors will meld.

Snap off the fresh parsley leaves, setting aside the stems for other recipes, and finely chop the leaves.

In a small bowl, combine all ingredients (except the bread) and mix them thoroughly.

Garlic pressed with a knife.
First press the garlic using your knife.
Finely chopped garlic on a cutting board.
Then mince it finely.
Finely chopped parsley on a cutting board.
Also mince the parsley finely.
Finely minced garlic, parsley, and salt in a white bowl.
Add the garlic, parsley, and salt.
Finely minced garlic, parsley, salt, and olive oil in a white bowl.
Now add in the olive oil.
Mixed garlic olive oil mixture in a white ramekin, mixed using a spoon.
Mix with a spoon.

Using a spoon or pastry brush, evenly spread the olive oil mixture onto one side of the bread. Then put the bread on a lined baking sheet.

Bake the bread at 425°F (218°C) on the top rack for 3 minutes, or 4 minutes for a crispier texture.

For extra crunchiness (optional but recommended), flip the bread and bake for an additional 3 minutes. If you prefer softer garlic bread, you can skip this flipping step.

Starting to brush one of the six bread slices with the olive oil mixture.
Arrange the sliced bread on a baking paper.
Six whole wheat bread slices with garlic olive oil mixture spread on top of them.
Spread the mixture to all slices.
Six toasted sliced bread on a white baking paper.
Flip the bread slices, and toast further.
Cut up slices of garlic bread with regular bread, each cut in half.
Flip it back so you can see the garlic, then cut into halves.

That’s all so go enjoy your delicious sliced bread garlic bread now!

Top Tips

  1. Mincing the garlic & parsley: The finer you mince them, the better the flavor will combine together. So spend that additional minute to minced them very finely!
  2. Crispiness: To achieve the perfect level of crispiness, keep an eye on the bread while baking. You can always add or subtract a minute or two to match your preference.
    • And remember, undercooking is preferable to burning, because you can always add an extra baking minute to an undercooked food, but burnt food is irreversible.
  3. Serve Fresh: Garlic toast is at its best when served fresh and warm. Reheat briefly in the oven if needed. Or consider freezing the prepared bread and just baking it before serving to maintain freshness (see freezing section below).
  4. You can toast your bread in any way you like! Using the oven, toaster, air fryer, or simply a good old frying pan. No fancy equipment is required!
Homemade garlic toast, cut in halves, arranged in a row on a white plate.

Garnish Suggestions

I’m a huge fan of garnish, and if you’re not, I highly encourage you to start experimenting!

Here are a few tasty garnish options:

  • Black pepper
  • Chilli flakes / crushed red pepper flakes
  • More herbs such as parsley, coriander, basil, chives, thyme, etc!
  • Vegan Parmesan cheese
  • Flaked sea salt
  • Lemon zest
  • Toasted nuts or seeds

And this isn’t a garnish, but if you want to jazz this recipe up, try swapping the garlic with some black garlic! You can read more about this fermented garlic with a slight caramel note in my List of 33 Black Vegetables post!

Two fingers holding caramelized homemade garlic toast, with more garlic toast in the background.

Storage and Meal Prep Instructions

Storage:

Serve this regular bread garlic bread fresh, preferably within 15 minutes.

For longer storage, freeze the brushed loaf (see the freezing section below). Avoid fridge storage, as it changes the texture of the bread.

Meal prep:

Bread is one of those rare food that does not store well in the fridge. The good news though is that it freezes great! So brush your bread slices with olive oil and freeze them.

Then reheat a few slices at a time, just before serving.

Freezing:

This sliced garlic bread recipe is ideal for freezing. Store the bread after brushing it with the olive oil mixture for up to 3 months.

No need to thaw before serving, because thawing them in the fridge might change the texture of the bread. Simply bake it for an additional 1-2 minutes at 425°F (218°C) for perfectly reheated garlic bread.

Five slices of garlic toast in a row on a white plate, taken from above, with more garlic bread in the corners.

FAQ

Can I make garlic bread with garlic powder instead of fresh garlic?

No, I do not recommend making that substitution as fresh garlic packs much more flavor than powdered garlic.

One exception is if you don’t like garlic. In that case, you can sub the 5 cloves of garlic in this recipe with 2 teaspoons of garlic powder.

Can I sub the fresh parsley leaves with dried parsley?

I have not tested this variation but I think it will work, although the flavor might be milder. I have to say that this recipe already tastes great even without parsley when I tested it.

If this is one of your ‘clean-my-fridge’ days, feel free to try this and let me know in the comments how it went!

How to make garlic bread with regular bread without oven?

If you don’t have a (toaster) oven, you can just toast it in a large non-stick frying pan. Toast on medium to high heat for about 3 minutes on each side.

Let it toast on one side without flipping (just flipping it once or twice) so your homemade garlic bread with sliced bread has time to get crispy!

How to make cheesy garlic bread with sliced bread?

Easy! Just add some grated Parmesan cheese (vegan or not, depending on your preference) to this sliced bread garlic bread to get that melty, cheesy garlic bread. You can also use some (vegan) shredded mozzarella for this.

Can you make garlic bread with sliced bread?

Absolutely! In fact, you can use any bread for garlic bread. Be it sliced white bread, wholemeal bread, French or Italian bread loaves, or even bagels!

Of course the texture depends on the bread you use as a base. But this garlic toast recipe exists to help you make garlic bread with the regular sliced bread we often have at home! Just one of those stuff we can do to make life feel a bit more special! 😄

Ten garlic bread from regular whole wheat sliced bread, cut into halves, arranged on a baking paper.

Recipes to Serve this Garlic Bread with

If you’re a fan of garlic bread + pasta combo, check out my Creamy Tandoori Sauce Pasta recipe. Or check out my dump-and-bake Grilled Tandoori Vegetables Platter that’s packed with so much flavor!

Or serve this garlic bread with regular bread with this deluxe-but-easy Caramelized Onions and Mushrooms recipe.

And if you’re a fan of homemade dips, these 4 dips recipes could be made in under 5 minutes each! So check out my Oil-free Mayonnaise (with Tofu or Cashews), Kimchi Aioil, Gochujang Aioli, or Tandoori Mayonnaise recipe!

Someone holding sliced bread garlic bread with white background.
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5 from 1 vote

Sliced Bread Garlic Bread (with Regular Bread, Homemade Garlic Toast)

This easy garlic bread with sliced bread recipe makes use of regular bread for a flavor-packed toast, all in under 20 minutes, with just 5 ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: garlic bread with regular bread, garlic bread with sliced bread, garlic toast, homemade garlic bread with sliced bread, sliced bread garlic bread
Servings: 6 slices
Calories: 160kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 5 cloves garlic finely minced
  • 2 Tablespoon parsley leaves finely chopped
  • 4 Tablespoons olive oil
  • ¼ teaspoon salt
  • 6 slices sliced bread (opt for whole grain/whole wheat for a healthier choice)

Instructions

  • Peel and finely mince the garlic. You can also use a microplane or a hand grater.
    Remember that the more fine you mince the garlic, the better the flavor will blend together.
  • Snap off the parsley leaves and remove the stems. You can use the stems in soups or in casserole dishes, but we only want the leaves for this recipe.
    Once this is done, finely chop your parsley leaves.
  • Add all the ingredients (except the bread) to a small bowl and mix.
  • Using either a spoon or a pastry brush, spread the olive oil mixture evenly on one side of the bread.
  • Bake the bread in the oven at 425 °F (218 °C) for 3 minutes, or 4 minutes if you want a crustier bread. The bread should be golden brown.
  • (Optional but recommended if you want crusty bread): Flip and then bake further for 3 more minutes.

Notes

Tips
  • Garlic and Parsley Prep: The finer you mince the garlic and parsley, the better they’ll blend for richer flavor. Take that extra minute to finely mince them!
  • Crispiness Control: Keep a close watch while baking for the perfect level of crispiness. You can easily adjust by adding or subtracting a minute or two to match your preference.
    • Always remember that it’s better to undercook than to burn, as you can add extra baking time to undercooked food, but burnt food is irreversible.
  • Serve Fresh: Garlic bread is best when served fresh. If needed, briefly reheat in the oven. Alternatively, freeze the prepared bread and bake it before serving to maintain its freshness (see freezing section in the post above).
  • Toast Your Way: You can toast your bread using the oven, toaster, air fryer, or a trusty frying pan.
  • Storage, Meal Prep, and Freezing Notes: See the post above for a comprehensive guide on this!

Read More

November 1, 2023
1 Comment
Slices of healthy, crunchy, whole wheat garlic bread without butter.
Appetizer
0

Healthy Olive Oil Garlic Bread (Whole Wheat, Without Butter)

Healthy garlic bread recipe that does not compromise the flavor of the classic version. Substituting butter with olive oil, along with using whole wheat bread loaf does the trick! Plus, it’s all done with just 5 ingredients and 10 minutes of actual cooking!

Cut up healthy whole wheat garlic bread with olive oil on a white baking paper.

In this post you’ll learn:

Why You Will Love This Recipe

  • With wholegrain bread 🍞 and using olive oil to substitute the butter, this recipe is a healthy and guilt-free indulgence. 🌱👌
  • Easy recipe, even for beginners. 👩‍🍳👨‍🍳
  • Since we’re replacing the classic butter with olive oil, this garlic bread without butter is also vegan! 💚
  • The combination of garlic, olive oil, and fresh parsley creates an explosion of taste. 💥
  • The versatility of garlic bread means that you can serve it as an appetizer, snack, or side dish at any meal! 🍽️
  • Family and friends approved recipe: A crowd-pleaser that’ll have everyone asking for seconds. 🙌👨‍👩‍👦‍👦
  • Your home will smell so good while baking this olive oil garlic bread! 😋

Ingredients

  • Garlic: Packed with bold, aromatic flavor, garlic adds a delightful zing and is the star ingredient of this vegan garlic bread (duh!).
  • Parsley: Fresh parsley brings a burst of vibrant green and a touch of herbal freshness to your dish.
  • Salt: Just a hint of salt enhances the overall taste, balancing and harmonizing the flavors.
  • Olive Oil: Extra-virgin olive oil infuses richness while still keeping things light, making it a healthy garlic bread without butter recipe!
  • French or Italian Whole Wheat Bread: Some artisan bakery bread for this recipe that doesn’t only taste good, but is also good for your health!
Ingredients for healthy garlic bread with labels: whole wheat loaf, parsley, garlic, salt, and olive oil.

Is 100% whole wheat bread healthier?

Yes, it is. Whole wheat bread has more fiber and nutrients in general. It also has a lower glycemic index, as explained in this Livestrong article.

Furthermore, this study published in Nutrients in 2019 concluded that consumption of more whole grains lead to a healthier live, especially as people age. So wait no more, make that substitution and start making this whole wheat garlic bread!

Step-by-step Instructions

Step 1: Make the Garlic Olive Oil Blend

  1. Preheat your oven to 425°F (218°C).
  2. Peel and finely chop/grate the garlic. Remember that the finer they are, the better they will blend!
  3. Chop the parsley leaves (after removing the tough stalks) finely.
  4. Combine the garlic, parsley, and salt in a bowl. Then add and mix with olive oil to make your garlic oil blend.
Garlic roughly pressed on a cutting board.
Press the garlic with your knife.
Finley minced garlic on a bamboo cutting board.
Finely mince your garlic.
Finley minced parsley leaves on a bamboo cutting board.
Also mince your parsley leaves finely.
Finely chopped garlic, parsley, and salt in a white bowl.
Add the minced garlic, parsley, and salt in a bowl.
Finely chopped garlic, parsley, salt, and olive oil in a white bowl.
Add the olive oil to make the mixture.
Mixing the garlic olive oil mixture using a spoon.
Mix it evenly with a spoon.

Step 2: Drizzle and Bake to Perfection

  1. Cut the bread loaf in half lengthwise.
  2. Drizzle the olive oil mixture evenly over each bread half.
  3. Toast or broil in the oven at 425°F (218°C) for 10 minutes with the brushed sides facing up. For extra crispiness, add 2 more minutes to the toasting time.
Cut up whole wheat French loaf bread.
Cut up your whole wheat bread.
French/Italian loaf whole wheat bread, brushed with the olive oil mixture.
Smear the garlic mixture evenly.
Baked healthy garlic bread (without butter) on a white baking paper, before cutting.
Bake in the oven until they look like this.

Step 3: Cut to Serve

  1. To cut, it might be easier if you flip the garlic bread so you’re cutting the crust first, since the crust is the hardest part of the bread, and therefore the hardest one to cut!
  2. Enjoy your delicious vegan garlic bread!
The crust side of a healthy garlic bread on a cutting board, before cutting.
Flip the bread before cutting.
Healthy garlic bread slices after cutting and flipping it back.
The garlic bread slices after flipping them back!

Top Tips

  1. Do NOT use garlic powder as a substitute for fresh garlic. You just cannot capture the full flavor of fresh garlic with garlic powder.
    • However, if you prefer a milder garlic flavor, you can substitute with 2 teaspoons of garlic powder.
  2. If you like your garlic bread softer, consider wrapping it in aluminum foil before baking.
  3. For an added kick, feel free to add some black pepper to your olive oil mixture, or by sprinkling it on top as garnish.
  4. To make this fancy, you can substitute the garlic with black garlic (which is part of my List of 33 Black Vegetables) instead. The taste will be different but it’s gonna taste great!

Dipping Suggestions

This healthy garlic bread tastes great without any dips but if you’re a fan of one, I do have some popular recipes so you’re in the right spot here!

A fan of garlic? Try serving it with one of my aioli dips: either the 5-Minute Kimchi Aioli, my 3-Minute Gochujang Aioli, or my Tandoori Mayonnaise recipe!

Want a non-garlic dip instead? Then check out my 3-Minute Oil-free Mayonnaise or this 5-Minute Hummus Without Garlic recipe.

Someone holding a slice of garlic bread with olive oil with her fingers.

Storage, Meal Prep, and Freezing Instructions

Storage Notes

This DIY garlic bread without butter is best served fresh, preferably within 6 hours.

For longer storage, freeze the brushed loaf (see the freezing section below). Do NOT store in the fridge as it alters the bread texture. And nope, storing the olive oil mixture in the fridge is also not recommended as they will solidify.

Meal Prep Notes

Unlike most foods, bread does not store well in the refrigerator. So if you’re meal prepping, pre-slice the bread and freeze. This way, you can just re-heat a couple of slices at a time.

When reheating smaller slices, reduce baking time to around 5 minutes. Remember that if you undercook, you can always toast it further but burning your bread is irreversible!

Freezing Notes

This whole wheat garlic bread recipe is great for freezing! Store the bread after brushing with the olive oil mixture for up to 3 months.

You do NOT need to thaw before serving. Just bake it for an additional 3-5 minutes at 425°F (218°C) for perfectly reheated garlic bread, so for 13-15 minutes in total.

Cute up slices of whole wheat healthy garlic bread on a white baking paper.

FAQ

Can you bake bread with olive oil instead of butter?

Yes, you can. It will taste lighter with olive oil, but yes, as shown in this recipe, you can definitely do that!

Can I just use a regular sliced bread for this recipe?

Absolutely! In fact, I have a separate Garlic Bread with Sliced Bread recipe. Essentially the same recipe, but without having to make that trip to get that Italian / French loaf!

P.S. It’s a secret but I honestly like the sliced bread version better. The bread is thinner so you get more of that garlicky flavor even if it’s using your regular sliced bread!👀

What is the green herb on garlic bread?

It’s parsley! This herb adds a fresh, vibrant color and flavor to any garlic bread!

What is a healthier substitute for garlic bread?

A healthier alternative to traditional garlic bread is by using whole-grain or whole-wheat bread and by using olive oil instead of butter. These substitutions offer more fiber and nutrients, and are lower in saturated fat.

Looking for more healthy recipes that pair well with this Garlic Bread?

Check out my Creamy Tandoori Sauce Pasta recipe, or this Caramelized Onions and Mushrooms recipe.

It also pairs well with my Tandoori Vegetables Platter recipe, my favorite dump-and-bake recipe that’s so flavorful!

Slices of healthy, crunchy, whole wheat garlic bread without butter.
Print Recipe

Healthy Olive Oil Garlic Bread (Whole Wheat, Without Butter)

Healthy garlic bread recipe that does not compromise on flavor. Substituting butter with olive oil, along with using whole wheat bread loaf does the trick!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: garlic bread without butter, healthy garlic bread, olive oil garlic bread, whole wheat garlic bread
Servings: 5 servings
Calories: 321kcal
Author: Jem @ The Fruity Jem

Ingredients

  • 5 cloves garlic very finely chopped or grated
  • 2 Tablespoons parsley leaves chopped
  • ¼ tsp salt
  • 4 Tablespoons olive oil
  • 1 loaf French or Italian bread whole wheat
  • a sprinkle of black pepper (optional)

Instructions

Step 1: Make the garlic olive oil mixture

  • First, pre-heat your oven to 425°F (218°C).
  • Peel and finely chop or grate the garlic. The finer you mince them, the better the flavor will blend.
  • Snap off just the leaves of the parsley (we don't want to use the tough stalks in our garlic bread) then chop them finely.
    Refer to the photos above to see how fine you need to chop it to.
  • Combine the garlic, parsley leaves, and salt in a small bowl. Then add in the olive oil and mix together.

Step 2: Drizzle and bake!

  • Cut your loaf of bread lengthwise into two.
  • Using a spoon, slowly drizzle the olive oil mixture on top of each bread. Even it out using the back of the spoon.
  • Toast/broil in the oven at 425°F (218°C) for 10 minutes, with the brushed sides facing up. Feel free to toast/broil for an additional 2 minutes if you want a crispier bread!
  • Garnish with extra chopped parsley leaves and black pepper if using.

Notes

Top Tips
  • I do NOT recommend using garlic powder to substitute actual garlic, but if you want a milder garlic flavor, you can substitute with 2 teaspoons of garlic powder.
  • If you like softer garlic bread, wrap it in aluminium foil before baking.
Storage Notes
  • This recipe is best served fresh, or at least within 6 hours. If you need to store it longer, store the brushed loaf in the freezer (see the freezing section below).
  • Do NOT store the bread in the fridge since it will change the texture and the olive oil will solidify.
Meal Prep Notes
  • Check out my notes on freezing below since this is the recommended meal prep method.
  • You can pre-slice the bread before brushing it with the olive oil mixture, so you can just re-heat it one at a time.
  • If you’re heating smaller slices of bread (instead of half a loaf), reduce the baking time to about 5 minutes. Remember that it’s better to undercook since you can always toast them longer, but you can’t reverse a burnt toast!
Freezing Notes
  • This recipe is great for freezing! Brush with the olive oil mixture, and freeze for up to 3 months.
  • You don’t have to thaw it before serving. Simply bake them in the oven for about 3-5 minutes longer, so bake them for 13-15 minutes at 425 °F (218 °C).

Read More

November 1, 2023
0 Comment
close up of gochujang aioli with nice swirls with white background
Sauces and Dips
3

Gochujang Aioli

Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!

P.S. The recipe includes step-by-step photos to make it even easier for you! 😉

close up of gochujang aioli with nice swirls with white background

In this post you’ll learn:

Why You Will Love This Recipe

  • A flavor explosion that combines the tangy, spicy kick of traditional gochujang with the creaminess of homemade vegan aioli.
  • You can enjoy guilt-free indulgence with this recipe as it is both healthy and vegan, perfect for all the folks who want to nourish their bodies without compromising on taste! The secret ingredient? It’s silken tofu 😊
  • This super easy recipe that is done in 3 minutes means you can impress your taste buds and your friends with minimal effort.
  • This versatile condiment pairs well with everything from roasted vegetables to crispy tofu, adding a delightful twist to your everyday dishes.

So, what else are you waiting for? Say goodbye to boring and predictable flavors and say hello to a condiment that will excite your taste buds, all in just 3 minutes!

dipping a baked potato fried into garlicky gochujang mayo

What is Gochujang Aioli Made Of?

Traditionally, aioli is only made with garlic and olive oil. However, my version of Gochujang Aioli is made with garlic, silken tofu, rice vinegar, agave syrup, salt, and of course…gochujang. It combines the tangy spiciness of gochujang with the creamy texture of aioli, so yums! 😋

Is Aioli Basically Mayo?

Aioli is similar to mayo in that they are both creamy condiments, but the main difference lies in the flavorings and ingredients. While mayo is typically made with eggs and oil, aioli often incorporates garlic and olive oil, resulting in a distinct garlic-infused taste.

Moreover, mustard is often added to mayonnaise but not to aioli. So nope, they are not the same thing.

Ingredients

  • Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
  • Silken tofu: This smooth and creamy ingredient forms the base of the aioli, creating a rich and velvety texture without any animal products!
  • Rice vinegar or lemon juice: Their tanginess brightens up the aioli, balancing out the richness and enhancing the overall taste.
  • Agave syrup: Adds a touch of sweetness to round out the flavors and mellow the spiciness of the gochujang.
  • Salt: Just a pinch of salt enhances the taste of the other ingredients, bringing out their natural flavors that way!
  • Gochujang: The star of the show, this Korean chili paste delivers a delightful punch of heat and a distinctive umami flavor, giving the aioli its unique character!
labelled silken tofu, garlic, gochujang, rice vinegar, agave, and salt

What Does Gochujang Sauce Taste Like?

Gochujang sauce has a unique and complex flavor profile. It is known for its rich umami taste with a balance of spiciness, saltiness, and a bit of sweetness. It has a deep, savory, and slightly fermented flavor that adds depth and complexity to dishes!

Is Gochujang Just Chili Paste?

Nope, gochujang is more than just chili paste. While it does contain chili peppers as a primary ingredient, it also includes other components such as fermented soybean powder, sweet rice flour, and salt. Moreover, it uses a special type of Korean chili. These ingredients contribute to the distinct flavor of gochujang, setting it apart from regular chili paste.

Is Gochujang Sauce Really Spicy?

It depends. The level of spiciness can vary depending on the brand and the specific recipe of gochujang that you’re using. It typically offers a moderate to high level of heat, but it also has a unique sweet and savory balance that helps to round out the spiciness.

I personally think it’s not super spicy, but again, it really just depends on which gochujang brand/recipe it is. So just add a little bit of it to your dish, see if it’s spicy enough, then add more later if needed!

close up of gochujang aioli from above

Step-by-step Instructions

Only two super simple steps to make this fresh condiment! 😉

Finely mince the garlic: Peel and finely mince the garlic, aiming for a veeeery fine texture so the flavors will blend well together. Please see the image below to see how fine I minced my garlic. You can also use a microplane in this step.

Note that if you do like having that bit of garlicky punch, feel free to mince them finely instead of mincing them very finely. But note that you still want them to be very small pieces.

Blendy blend: Combine all the ingredients in a tall cup, then blend for at least 20 seconds until the mixture is smooth and creamy.

very finely minced garlic on a bamboo cutting board
Very finely minced garlic
silken tofu, gochujang, garlic, rice vinegar in a glass jar from above
Combining all the ingredients in a tall jar/cup
initial phase of blending gochujang garlic mayo using immersion blender
After blending for about 5 seconds
blending vegan gochujang aioli after about 30 seconds
After blending further for about 25 to 30 seconds. Texture is smooth and creamy now.

And tada🎉. That’s all you’ve gotta do! 🙌

What Can I Do with Aioli

Looking for ways to serve this gochujang aioli with? Look no more! Here are some fun ideas.

  • Baked Fries or Sweet Potato Fries: Elevate the classic combination by pairing it with the irresistible Gochujang Aioli! 🍟
  • Veggie Sushi: Use it as a dipping sauce instead of the classic soy sauce! Think of the classic Korean combination of Gochujang Aioli + Kimchi Sushi, or pair it with this Shiitake Roll and Cucumber Roll (Kappa Maki) recipe. 🍣
  • Poké Bowls: Prefer deconstructed sushi instead? Then definitely use it in this 30-Minute Rainbow Poké Bowl recipe! 🥗
  • Veggie Dips: Pair it with carrot sticks, cucumber, or bell pepper strips for a healthy snack with a twist! 🥕🥒
  • Burgers, Sandwiches, and Tortillas: Spread some of this Gochujang Aioli for that spicy zestiness! 🍔🥪🌯
  • Pasta: Yes yes, it’s unusual. But trust me, it works. Just add about 3 heaping Tablespoons of this aioli, and add some pasta water to thin the sauce. Feel free to add other vegetables too! 🍝

Storage and Meal Prep Instructions

Storage: I highly recommend eating them fresh. However, you can store the leftovers for 5-7 days, depending on the freshness of the silken tofu. Keep it in an air-tight container to maintain its freshness.

Note: It’s normal for water to separate and sit on top of the aioli. Just give it a quick stir to get back the smooth texture!

Meal prep: If you want to meal prep, just store it in an air-tight container or sauce bottle. This makes it convenient to add whenever you desire, while keeping it as fresh as possible!

Freezing: Do NOT this recipe as it can alter the texture of the aioli. Keep it in the refrigerator for optimal results.

fries after being dipped into gochujang mayo

FAQ

I don’t have an immersion blender. What else can I use?

You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients there and that the garlic is very finely minced before you add it to the blender/food processor.

So if you have a big blender or food processor, you might need to double the recipe.

Can I use a firm or extra firm tofu instead of silken tofu?

No, you can only use silken tofu in this recipe. They have different textures and using normal tofu cannot get you that smooth and creamy texture.

Is Sriracha the same as Gochujang?

No, Sriracha and Gochujang are different condiments. Sriracha is a tangy, spicy hot sauce from Thailand, while Gochujang is a Korean fermented chili paste with a thicker consistency and distinct umami flavor.

Want More Recipes Like This?

A fan of Gochujang? Then I bet you will love my Gochujang Ramen Noodles recipe! 😉

For more dipping sauce, check out my Kimchi Aioli recipe, or this Oil-free Vegan Mayonnaise recipe.

If you’re into fermented food, check out one of these fermented recipes:

Looking for drinks to pair this with? Try this 5-Minute Korean Strawberry Oat Milk 🍓🥛 recipe!

dipping fries into gochujang aioli in a white bowl
close up of gochujang aioli with nice swirls with white background
Print Recipe
5 from 3 votes

Gochujang Aioli

Spice up your meals with this Easy 3-Minute Gochujang Aioli. This healthy recipe spells the perfect creamy, tangy, and spicy condiment to elevate your dishes!
Cook Time3 minutes
Total Time3 minutes
Course: Side Dish, Snack
Cuisine: Asian, Korean, Mediterranean
Keyword: gochujang aioli
Servings: 16 Tablespoons
Calories: 16kcal

Equipment

  • 1 immersion blender you can also use regular blender or food processor (see recipe notes)

Ingredients

  • 2 garlic cloves very finely minced
  • 300 grams silken tofu (10.6 oz)
  • 2 Tablespoons rice vinegar or sub with lemon / lime juice (see recipe notes)
  • 1 Tablespoon agave syrup or sub with another liquid sweetener
  • ¼ teaspoon salt
  • 1.5 teaspoon gochujang

Instructions

  • Mince: Peel and mince the garlic very finely. The finer you can mince them, the better the flavor will blend. You can also use a microplane for this.
  • Blend: Combine all the ingredients together in a tall cup, then blend for at least 20 seconds until smooth using an immersion blender.
    You can also use a regular blender or food processor for this, making sure that there is enough mayonnaise and the garlic is very finely minced.

Notes

Ingredients Note:
  • If using lemon or lime juice as a substitute, consider adding a bit more for desired acidity, but be aware that it will impart a citrusy flavor to the aioli. This of course can be delicious to some, but maybe not if you don’t like lemon/lime!
Equipment Note:
  • If you don’t have an immersion blender, a regular blender or food processor can be used. Just ensure that you have enough ingredients. For larger appliances, you may need to double the recipe.
Other Note:
  • This recipe makes approximately 16 tablespoons or 1 cup of aioli, providing 16 servings.
  • The calorie count shown refers to the count per serving.

Read More

July 4, 2023
3 Comments
kappa maki being dipped to a white bowl of soy sauce
Main Course
2

Kappa Maki

This 6-ingredient easy kappa maki recipe means restaurant-worthy (but healthy) sushi in no time. Get ready to impress with this simple & fresh creation!

kappa maki being dipped to a white bowl of soy sauce

In this post you’ll learn:

Why You Will Love This Recipe

  • Healthy and Nutritious: Kappa maki made with a combination of brown rice and fresh cucumber provides a wholesome and nutrient-rich meal.
  • Easy and Beginner-Friendly: No worries if you’re not a master chef (yet)! 😉 This recipe breaks it down into simple steps, so even if you’re just starting out in the kitchen, you’ll nail these vegan sushi rolls.
  • Refreshing and Light: Crunchy cucumber and zingy rice vinegar seasoning come together in these rolls, creating a light and refreshing bite!
  • Vegan-Friendly: Calling all plant-based pals!🌱 This recipe is 100% plant-based, so you (or your guests) can enjoy the awesomeness of sushi without any animal products. It’s a win-win for your taste buds and the planet.🌎
  • Customize Your Roll: Make it your own, friend! Feel free to get creative and try different fillings like avocado or tofu to customize your kappa maki. It’s all about finding your flavor groove🎵
close up of kappa maki rolls using both white and black rice

What is Kappa Maki?

Kappa Maki is a type of hosomaki (sushi roll that contains only 1 ingredient as a filling). Kappa maki sushi uses cucumber as its only filling. It is wrapped in seaweed (nori) and seasoned sushi rice. They are considered to be thin sushi rolls, only about 1 inch (2.5cm) in diameter since it only has 1 filling. They are a popular and classic sushi option in Japanese cuisine.

What is Kappa in Sushi?

In sushi, “kappa” refers to the Japanese mythological creature (yōkai) which is a water-dwelling creature often depicted as having the appearance of a green, mischievous turtle. Kappa is also known to love cucumbers a lot, and thus the name “kappa maki” for cucumber sushi rolls. So nope, “kappa” does not mean cucumber in Japanese. And in case you’re curious, the Japanese word for cucumber is kyuri. 🥒

Making this recipe is definitely a throwback for me since in case I was a huge fan of the Japanese Harvest Moon game and in that game, I had to throw a couple of cucumbers in some kind of lake so I could (virtually) meet Kappa!

What Does Kappa Maki Taste Like?

It’s a combination of tangy and slightly sweet sushi rice, with refreshing and crisp cucumber, wrapped together with an umami nori wrapper which adds a satisfying crunch to each bite of this cucumber roll! Yums! 😋

Since this sushi does not contain fish like most types of sushi, you will not taste something ‘fishy’. However, I promise that it still tastes good!

three plates of kappa maki using black and white rice

What is the Difference between Maki and Kappa Maki?

Maki is a general term for sushi rolls, while kappa maki is a specific type of maki roll.

Namely, kappa maki is a type of hosomaki which is sushi consisting of only 1 filling. Kappa maki roll therefore contains only cucumber as the filling. On the other hand, other maki rolls can contain more than 1 filling so you can add avocado, fish, or other vegetables.

Is Kappa Maki Healthy?

Kappa maki can definitely be a healthy choice, although these cucumber sushi rolls alone will not provide you with the widest varieties of nutrients. As always, variety is good so your body can get all the different nutrients contained in different food!

Having said that, kappa maki is made with fresh cucumber, which is low in calories and high in hydration. Additionally, this recipe uses a combination of brown rice instead of just plain white rice adds more fiber and nutrients to the roll. So comparatively, this recipe would be healthier than other kappa maki!

a plate full of kappa maki sushi at an angle

Ingredients

Six main ingredients: brown rice, sushi rice, rice vinegar, nori sheets, cucumber, and soy sauce. The rest are the seasoning that you probably already have at home so let me explain further!

  • Brown rice: A nutritious whole grain rice which packs fiber and protein into this recipe.
  • Sushi rice: White, short-grained rice that becomes sticky when cooked, providing the traditional texture and taste associated with sushi.
  • Water: Used to cook the rice to the desired consistency following package instructions.

Now the holy trinity of sushi rice seasonings!

  • Rice vinegar: A tangy and mildly sweet vinegar used to season the cooked rice, giving it the characteristic sushi flavor.
  • Sugar: Adds a touch of sweetness to the rice vinegar seasoning, enhancing the overall taste of the sushi rice.
  • Salt: Balances the flavors of the rice vinegar mixture by adding a hint of savory taste, plus it enhances flavor in general.

And the vegetables plus dipping sauce!

  • Nori sheets: Dried seaweed sheets that serve as the wrapper for the sushi roll, imparting an umami-rich taste. And speaking of nori sheets, it is one of those naturally black vegetables. Definitely check out my list of 33 Black Vegetables (with Pictures!) if you’re interested to learn more!
  • Cucumber: The Japanese kappa character is a creature in Japanese folklore who loves cucumbers, which explains why this dish is called kappa maki!
  • Soy sauce or vegan mayo: Condiments often served alongside sushi rolls for dipping, adding additional flavor and richness to these cucumber rolls!
all labeled ingredients for kappa maki roll on a white marble

What Kind of Cucumber Can I Use?

The most commonly used cucumber for kappa maki is the Japanese cucumber, also known as kyuri in Japanese. Japanese cucumbers are slender, seedless, and have a crisp texture, making them perfect for these kappa sushi rolls.

If you can’t find Japanese cucumbers, you can also use English cucumbers (the common cucumber you would see in supermarkets). English cucumbers, also known as hothouse cucumbers, are longer and have thin skin with minimal seeds. Another good option is Persian cucumbers. They are smaller than English cucumbers but have similar flavor and texture profiles.

In general, it’s best to choose cucumbers that are firm, fresh, and have a mild flavor. Avoid cucumbers that are overripe, wrinkled, or have a bitter taste. Regardless of the specific type you choose, removing the seedy and watery part of the cucumber before slicing it for the kappa maki will help maintain the roll’s texture and prevent it from becoming too watery!

a plate full of cucumber sushi rolls from above

Step-by-step Instructions

Cook the sushi rice: Cook the brown rice and sushi rice according to the package instructions or using a rice cooker.

Here in the Netherlands, brown rice is cooked completely in just 10 minutes so I just mix both the brown rice and sushi rice in the same pot. If they have different cooking times, make sure you cook them separately.

Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Whisk or stir until they are somewhat dissolved. If needed, heat the mixture in the microwave (in 10-15 seconds increments) or on low heat until mostly dissolved.

Slice the cucumber: Cut the cucumber into long, thin strips, removing the seedy and watery part. You don’t want to use the seeds because the moisture can make your kappa maki soggy.

Season and cool the rice: Spread the cooked rice on a sheet pan or large plate. Drizzle the rice vinegar mixture over the rice and use a rice spoon or spatula to fold and mix well, ensuring each grain is coated. Allow the seasoned rice to cool for 10-15 minutes.

sushi rice after mixing with rice vinegar solution

Assemble: Place a bamboo sushi mat on a clean surface, with the knots of the strings on the upper side. Then place a nori sheet on top, shiny side down. Spread the rice evenly over the nori, leaving about 1 inch (2.5 cm) of space at the top. Be sure to add spread the rice on both the left and right sides too. Lay a cucumber strip horizontally about 1 inch (2.5 cm) from the bottom.

Roll: Lift the lower end of the bamboo mat with your thumbs and gently press the cucumber to keep it in place. Then tightly roll the sushi up, bit by bit. Massage the sushi roll with your fingers to ensure the rice sticks together.

Seal: Continue rolling until the entire sheet is rolled up, and press gently to seal the roll. If needed, moisten the top border of the nori sheet with a wet finger to help it stick together.

nori sheet and rice on a bamboo mat
nori sheet sushi rice and cucumber on a sushi mat
lifting up the bottom of the sushi mat to roll it
starting to roll the cucumber sushi roll
pushing in the cucumber inside the sushi while rolling them
Pushing in the cucumber to help them to stay in place
rolling up the cucumber roll using sushi mat
pressing the sushi roll to make it compact
Pressing the sushi gently to make it compact
sealing the top edge of the nori sheet using your finger
Seal the top side of the nori with water
pressing the sushi again to make it more compact
Pressing it again

Slice: Using a sharp knife, slice the roll into 8 to 10 pieces per roll. You might want to wet the knife with water between each cut to prevent sticking.

a rolled up sushi on a bamboo mat
cut the hosomaki into two
cut each kappa hoso maki into six each

Serve and enjoy: Arrange the cucumber maki pieces on a plate, serve with soy sauce, this 3-minute healthy vegan mayonnaise, wasabi, or other desired condiments, and enjoy your delicious homemade kappa maki!

Serving Suggestions

Serve soy sauce or tamari (for a gluten-free option) alongside the cucumber roll sushi for dipping. You can also provide pickled ginger and wasabi paste for those who enjoy a bit of extra flavor and heat.

For bolder, less traditional dipping sauce, experiment serving with vegan mayo. Maybe make some kimchi mayo/aioli, sriracha mayo, wasabi mayo, or lemony mayo to accompany this dish! You can even try using truffle mayo since this dish does not have an overpowering flavor!

I also love making sushi for gatherings and parties! Gather your friends and family so everyone can get their hands on rolling sushi!

two square plates of cucumber rolls with two chopsticks

Storage and Meal Prep Instructions

Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. Keep in mind that the texture and quality of the sushi may slightly change upon refrigeration. So definitely aim to consume it within 12 hours for optimal taste and texture!

Meal prep: Since this cucumber sushi is pretty simple, it is a great option for meal prep. Just make sure that you only roll your sushi just before you want to eat them.

So batch-cook your sushi rice and prepare your cucumbers and store them in an airtight container in the refrigerator for up to 3 days. But only roll your sushi in the morning of the day you want to eat them!

nine kappa maki rolls on a grey square plate

FAQ

Can I only use sushi rice and not brown rice too?

Yes, you can. I just added brown rice into the mix to add more fiber and protein to the recipe.

How about just using brown rice and not sushi rice?

Brown rice is not naturally sticky so doing this will make rolling the sushi harder. If you are not used to rolling sushi, I do NOT recommend this.

However, if you have successfully rolled sushi a couple of times, feel free to do this to experiment!

Can I use regular white rice instead of sushi rice?

No, please do not substitute the sushi rice. Sushi rice is a special type of short-grained rice which is stickier than other medium-grain and long-grain varieties. This is important so your sushi will hold its shape.

You can get sushi rice in most Asian supermarkets.

Can I substitute the rice vinegar with another type of vinegar?

I haven’t tried this substitution but in a pinch, I think it will work. However, be aware that there might be a tinge of another flavor (such as a tinge of apple when you substitute it with apple cider vinegar).

White vinegar tends to have a sharper taste, so consider diluting it with water (2 parts white vinegar to 1 part water) to mellow the flavor.

Is kappa maki vegan?

Yes, kappa maki is vegan by default as we only use rice, nori sheet (seaweed), and cucumbers.

Do I have to peel the cucumber skin?

Nope, that’s not necessary since the skin is thin enough and it adds a nice pop of color!

I’ve seen people rubbing the cucumbers with salt. Do I need to do that?

Rubbing cucumber skin with salt is said to remove bitterness and smoothen their skin. To be honest, I don’t think it’s worth the effort to do it since I don’t find cucumber bitter so I don’t do that in this recipe.

But of course, feel free to do so if you’d like to see for yourself if the trick works!

Can I make the rolls ahead of time and store them for later?

Yes, you can make the kappa rolls ahead of time and store them in the refrigerator for a few hours (2-3 hours) before serving. However, it’s best to consume them as fresh as possible to retain the freshness and texture of the ingredients.

close up of kappa maki held by chopsticks from the right with white background

Want More Sushi Recipes?

Lucky you because I happen to have a few sushi recipes here on my blog! Try some of these:

A fan of sushi but don’t have a sushi mat / don’t want to spend your time rolling sushi? I gotcha 😉 Try this Rainbow Poke Bowl recipe instead, which I often say is a deconstructed sushi bowl! And if you just want a quick tofu recipe, check out my 5-Minute Marinated Tofu recipe which has been a favorite of mine due to its simplicity and rich flavor!

And if you’re looking for drinks to pair this with, check out this super pretty 5-Minute Strawberry Oat Milk recipe!

a kappa maki held by chopsticks from the right
Print Recipe
5 from 2 votes

Kappa Maki

This simple 6-ingredient maki recipe means restaurant-worthy (but healthy) sushi in no time. Get ready to impress with this simple & fresh creation!
Cook Time30 minutes
Cooling Down Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Japanese
Keyword: kappa maki
Servings: 7 rolls
Calories: 137kcal

Ingredients

  • ½ cup brown rice uncooked (105 grams)
  • ½ cup sushi rice (110 grams) white, short-grained rice uncooked
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar (60ml), see notes for substitutes
  • 2 Tablespoons sugar (30 grams), see notes for substitutes
  • 1 teaspoon salt (5 grams)
  • 1 large cucumber
  • 3.5 nori sheets cut into half each (so into 7 pieces)

For Serving

  • soy sauce or vegan mayo
  • (optional) pickled ginger and wasabi

Instructions

Preparation

  • Cook the rice: Cook the rice according to the package instructions or using a rice cooker. Once cooked, let the rice cool slightly.
  • Prepare the rice seasoning: Combine the rice vinegar, sugar, and salt. Use a whisk or fork to mix them evenly until they are somewhat dissolved.
    If they are not dissolving, microwave in 10-15 seconds increment. Or heat them in a small saucepan on low heat, just until they’re mostly dissolved for about 2-3 minutes.
  • Prepare the cucumber: Cut the cucumber into half lengthwise. Using a spoon, remove the seedy and watery part. Then slice lengthwise into long strips of about 1 cm in width each.
  • Season the rice: Your rice is probably ready by now. Spread on a sheet pan or a large plate, then drizzle the rice vinegar mixture over. Using a rice spoon or a spatula, fold and mix well, ensuring that each grain is coated with the seasoning. Be careful not to mash the rice.
  • Let the rice cool down: Allow the seasoned rice to cool down for about 10-15 minutes. Do NOT skip this step since this will make the rice sticky so it will be easier for you to roll your sushi later!

Rolling Time!

  • Spread the rice: After your rice cools down, lay a bamboo sushi mat on a clean surface and place a sheet of nori on top of it, shiny side down. Use a (rice) spoon to spread the rice evenly over the nori sheet. Make sure that the rice covers both the left and right side while leaving about 1 inch (2.5 cm) of space at the top.
  • Add the cucumber: Place one cucumber strip horizontally on the rice, about 1 inch (2.5cm) from the bottom.
  • Roll: With your thumbs lifting the lower mat, and your other gently pressing the cucumber tightly roll the bamboo mat up bit by bit. So first make sure that the bottom part of the rice covers the cucumber, then gently press the sushi mat with your fingers (as if you’re massaging the sushi) to ensure that sushi rice won’t fall off later on when cutting the sushi.
  • Repeat and seal: Repeat the rolling and ‘massaging’. Then moisten the top border of the nori sheet with a wet finger to help it stick together.
  • Slice the rolls: Using a sharp knife, slice each roll in the middle into two. Then repeat until you get 8 pieces of maki sushi. You might want to wet the knife with water between each cut to prevent sticking.
  • Serve: Arrange the maki roll on a serving platter. Serve with soy sauce (or vegan mayo), and the optional pickled ginger plus wasabi paste.

Notes

Ingredients Notes:
  • Brown rice: Feel free to use only white short-grained sushi rice if you prefer the traditional method. However, keep in mind that this will result in a lower fiber and protein content compared to using a combination of brown and white rice.
  • Rice vinegar: Substitute by diluting white vinegar with water (using a ratio of 2 parts vinegar to 1 part water). Just be aware that using other clear vinegars may introduce a subtle flavor, such as the apple-like aroma that comes with apple cider vinegar.
  • Sugar: If you’re out of sugar, you can use any flavorless sweetener as a substitute. However, be mindful that sweeteners with distinct flavors like honey or maple syrup will slightly alter the taste of the rice. For example, maple syrup will bring a hint of mapley flavor.
Storage and Meal Prep Notes:
  • Storage: This cucumber sushi roll is best enjoyed fresh. But if you have leftovers, store them in an airtight container in the refrigerator for up to 12 hours. 
  • Meal prep: You can batch-cook your sushi rice and prepare your cucumbers, then store them in an airtight container in the refrigerator for up to 3 days. But remember to only roll your sushi in the morning of the day you want to eat them!
Equipment Notes:
  • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
Other Notes:
  • The calorie information is per roll. Seven rolls of kappa maki would be enough for 2-3 people, depending on the portion.

Read More

June 27, 2023
2 Comments
close up of kimchi aioli with a spoon pointing to top right corner
Sauces and Dips
2

Kimchi Aioli

This super easy 5-minute Kimchi Aioli is a hot and fresh twist on a classic condiment that adds that zing to your dishes!

P.S. The recipe includes step-by-step photos to make it even easier for you! 😉

close up of kimchi aioli with a spoon pointing to top right corner

In this post you’ll learn:

Why You Will Love This Recipe

  • A unique and tasty fusion of Korean kimchi and creamy aioli
  • Bursting with tangy and spicy flavor that will tantalize your taste buds!
  • Easy to make, even for beginners since it only has 2 super simple steps!
  • Adds a delightful twist to your fries, veggie dips, sandwiches, burgers, and even tacos
  • A guilt-free indulgence with the health benefits of fermented kimchi, and with zero oil unlike the usual aioli
  • Completely plant-based, dairy-free, egg-free, and vegan!🌱
    • Although note that some brands of kimchi do include anchovies and shrimp paste. So definitely check the labels if you’re concerned!

What is the Difference Between Aioli and Mayo?

Traditionally, aioli is made up of only garlic and olive oil. Whereas mayo is made using eggs and neutral oil. Mayonnaise often includes vinegar, mustard, and salt too.

However, an emulsifier might be added to aiolis, such as egg yolk and bread. The same thing with vinegar which is also often added to aiolis, making things a bit more confusing. Because then an aioli using vinegar and eggs is technically considered a mayonnaise.

Anyways, the TLDR answer would be: The easiest difference between the two is that aioli contains garlic while mayo generally doesn’t. On the other hand, mayo usually contains mustard and aiolis typically do not. When in doubt, just check the ingredients to really see what’s inside!

What is Kimchi Aioli?

Kimchi Aioli is a flavorful condiment that combines the creamy goodness of aioli with the bold and tangy flavors of fermented Korean kimchi, resulting in a unique fusion that adds a zesty and spicy kick to your dishes!

Is Kimchi Aioli Spicy?

Yes, Kimchi Aioli does have a spicy kick to it due to the inclusion of kimchi, which is fermented and typically carries a bit of heat. However, the level of spiciness varies depending on the kimchi used since different brands of kimchi have slightly different flavor profiles.

Ingredients

  • Garlic: Finely minced aromatic to infuse the aioli with the classic garlicky flavor.
  • Silken tofu: Adds a velvety texture to the aioli, making it lusciously rich. Psst, it’s the secret ingredient to this super creamy vegan mayo!
  • Rice vinegar: Either of these tangy liquids provides a refreshing acidity that balances the flavors of the aioli. You can substitute this with lemon/lime juice, or apple cider vinegar (see recipe note for more details).
  • Agave syrup: A natural sweetener that adds a touch of sweetness to counterbalance the tanginess of the kimchi and vinegar. Substitutable with maple syrup, or other liquid sweetener of choice.
  • Salt: Just a pinch of salt enhances the overall taste by bringing out the flavors of the other ingredients.
  • Kimchi: These fermented cabbage pieces add a unique and vibrant kick to the aioli, infusing it with a bold and zesty taste.
  • Kimchi juice: A bit of this liquid extracted from the kimchi might be needed to create a more luscious texture!
silken tofu, kimchi, and other ingredients for kimchi aioli with labels

Are All Kimchi Fermented?

Yes, all kimchi are fermented. Fermentation is a key step in making kimchi, where the vegetables, usually cabbage and radishes, are salted and left to undergo a natural fermentation process that develops their distinct flavors.

Is Kimchi a Pickle?

While kimchi is often referred to as a type of pickle due to its tangy and preserved nature, it is not a traditional pickle in the same sense as cucumbers or other vegetables soaked in a vinegar-based brine. Kimchi is primarily fermented using sea salt instead of vinegar.

Does Kimchi Have Alcohol?

During the fermentation process, natural bacteria convert sugars in the vegetables into lactic acid, and in some cases, a small amount of alcohol may be produced as a byproduct. However, the alcohol content in kimchi is typically very low and generally considered negligible. It is unlikely to have any significant intoxicating effects when consumed.

Step-by-step Instructions

Just two super simple steps to make this sauce, I promise it cannot be easier! 😉

Prepare the ingredients: Peel and finely mince the garlic, and drain 3 Tablespoons of kimchi while saving some of that kimchi juice. You might need the kimchi juice if the texture is too thick for you.

minced garlic on a rustic bamboo cutting board
kimchi, silken tofu, rice vinegar, and other ingredients in a tall glass jar

Blendy blend: Combine all the ingredients in a tall cup (except the kimchi juice), then use an immersion blender to blend for at least 20 seconds until the mixture is smooth and creamy.

Adjust with kimchi juice: If the texture is too thick, add 1 teaspoon of kimchi juice and blend again. One teaspoon is probably enough but if it is not, feel free to repeat by adding 1 more teaspoon of kimchi juice at a time.

blending the kimchi aioli using an immersion blender from above

And that’s it. I told you it cannot be easier than this! ✌

What to Serve This Aioli With

  • Poké or Buddha Bowls: Incorporate the Kimchi Aioli into nourishing bowls featuring grains, greens, and protein sources like tofu or tempeh for a burst of tangy creaminess. Think of this Rainbow Poké Bowl recipe, plus creamy kimchi aioli, yums!😋
  • French Fries or Sweet Potato Fries: Classic combination which never fails!
  • Sushi Rolls: Use the aioli as your dipping sauce for your homemade sushi rolls to elevate their taste and create a unique fusion of flavors. Double up the kimchi with this Kimchi Sushi recipe, or choose simpler flavors such as this Kappa Maki (Cucumber Rolls) and Shiitake Roll.
  • Veggie Dips: Think of carrot sticks, cucumber slices, or bell pepper strips for a flavorful and healthy snack.
  • Sandwiches and Burgers: Spread a generous dollop of Kimchi Aioli on veggie burgers, grilled sandwiches, or wraps for an extra kick of flavor.
  • Tacos and Quesadillas: Drizzle the aioli over tacos or quesadillas to add a zesty twist that complements the fillings.
  • Roasted Vegetables: Use the aioli as a delicious sauce for roasted veggies, such as cauliflower, broccoli, or sweet potatoes, to enhance their natural flavors.
a dipping bowl of kimchi aioli from above

Storage and Meal Prep Instructions

Storage: This Kimchi Aioli is best when eaten fresh but can be stored for up to 5-7 days, depending on the freshness of the silken tofu. Be sure to keep them in an air-tight container to keep them as fresh as possible!

Note that the water might set on top of the aioli but when this happens, just give it a quick stir to even out the texture.

Meal prep: Since the aioli can be stored for up to 5-7 days, feel free to make a big batch and store it in an air-tight container, or even a sauce bottle. Whenever you want to add them, then it’s super easy to do so!

Freezing: This recipe does not freeze well as it will alter the texture of the aioli. So please refrain from doing so!

a white dipping bowl of kimchi aioli with gochugaru from above

FAQ

I don’t have an immersion blender. What else can I use?

You can also use a regular blender or food processor for this recipe. But just make sure that there are enough ingredients.

Note that you might need to double the recipe if you have a big blender or food processor.

What can we do with leftover kimchi juice?

You can add them to marinades, soups or stews, or make kimchi fried rice. The kimchi juice is so flavorful and is a great addition to many dishes!

Can I use a firm or extra firm tofu instead of silken tofu?

No, silken tofu is a MUST in this recipe and they are not substitutable. With normal tofu, you will not get that smooth texture.

dipping a baked potato fry into kimchi aioli

Want More Recipes Like This?

This recipe is based on my 3-Minute Oil-Free Mayonnaise recipe. If you just want a plain aioli/mayonnaise version, check that out!

For another spicy Korean kick, check out my Gochujang Aioli recipe! Or my Easy Gochujang Ramen recipe for a full meal!

And for some Korean drinks to complement this recipe, I have this Super Pretty 5-Minute Korean Strawberry Oat Milk (Vegan) recipe!

Looking for some Asian snacks? Then check out The Fruity Jem’s sushi series:

Or if you don’t want to bother with rolling your sushi, try this deconstructed sushi recipe aka Rainbow Poké Bowl!

close up of kimchi aioli with a spoon pointing to top right corner
Print Recipe
5 from 2 votes

Kimchi Aioli

This super easy 5-minute Kimchi Aioli is a hot and fresh twist on a classic condiment that adds that zing to your dishes!
Cook Time5 minutes
Total Time5 minutes
Course: Side Dish, Snack
Cuisine: Asian, Korean, Mediterranean
Keyword: kimchi aioli
Servings: 16 Tablespoons
Calories: 14kcal

Equipment

  • immersion blender (see recipe notes for alternatives)

Ingredients

  • 2 garlic cloves finely minced
  • 10.6 oz silken tofu (300 grams)
  • 2 Tablespoons rice vinegar (30 ml) or sub with apple cider vinegar or lemon / lime juice (see recipe notes)
  • 1 Tablespoon agave syrup (15 grams) or sub with a liquid sweetener of choice
  • ¼ teaspoon salt (5 grams)
  • 3 Tablespoons kimchi drained (45 grams)
  • kimchi juice (5 ml) optional, from the drained kimchi

Instructions

  • Mince and drain: Peel and mince the garlic finely. Then drain your kimchi, saving some of that kimchi juice.
  • Blend: Add all the ingredients together in a tall cup. Using an immersion blender, blend for at least 20 seconds until smooth and creamy.
  • (Optional) Adjust: If the texture is too thick for you, add 1 teaspoon of the kimchi juice. Blend for 5 seconds and enjoy!

Notes

Ingredients Notes:
  • Lemon and lime juice is not as acidic so you might want to add a bit more. Although note that your aioli might then have that lemony/limey flavor, which is also yums!
Equipment Notes:
  • You can also use a regular blender or food processor for this, making sure that there are enough ingredients. Note that you might need to double the recipe if you have a big blender or food processor.
Other Notes:
  • The recipe yields 16 Tablespoons (thus 16 servings) of aioli, which is equivalent to 1 cup.
  • The calorie count shown refers to the count per serving.

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June 26, 2023
2 Comments
chopsticks holding umeshiso sushi from the right
Main Course
1

Umeshiso Roll

Super easy Umeshiso Roll combining tangy pickled plums and aromatic shiso leaves to get you rolling your homemade sushi successfully ASAP!

chopsticks holding umeshiso sushi from the right

In this post you’ll learn:

Why You Will Love This Recipe

  • A delicious healthy vegan option packed with nutritious ingredients, making them a guilt-free and flavorful choice.
  • This recipe is beginner-friendly, providing step-by-step instructions that will have you rolling like a pro in no time.
  • Whether you’re packing them for lunch or taking them on a picnic, these rolls are conveniently portable and make for a satisfying meal wherever you are!
  • Forget the sushi restaurants – with this recipe, you can create your own restaurant-quality rolls at home without breaking the bank.
  • Feel Good, Eat Good. By making these ume shisho maki rolls, you’re not only treating your taste buds but also nourishing your body with wholesome ingredients. Win-win! 🏆
  • Embark on a culinary adventure with these ume shiso rolls which would make you feel like you’re traveling to Japan 🎌 (well, sorta…), and have fun exploring the world of vegan sushi!

What is a Umeshiso Roll?

The term Umeshiso Roll can be broken down into ume shiso roll. “Ume” comes from “umeboshi”, a Japanese pickled, salted, and fermented apricots/plums. “Shiso” is a type of Japanese herby leaf. And when you have both “umeboshi” and “shiso” leaves in sushi, you get this ume shiso roll!

What does Ume Shiso taste like?

Ume Shiso tastes refreshing as the sharp, salty, and sour flavor of umeboshi is combined with the minty, citrusy freshness, and slight sweetness of shiso leaves.

Definitely a must-try combination since this combination is also often found in Japanese seasoned rice recipes!🍚 But when you make it at home, definitely be careful not to put too much umeboshi since it has a strong flavor. Remember that a little goes a long way!

three square plates of umeshiso rolls

What is Umeboshi Exactly?

“Ume” or “umeboshi” is a traditional Japanese delicacy of pickled and fermented apricots or plums. Botanically, they come from an apricot tree (prunus mume) but they are often referred to as plums. However, they are different from the common plums and apricots you usually find in supermarkets. The raw ume plums are yellow or green in color, but red shiso leaves (see below for a more detailed explanation) are usually added which changes the color of these apricots/plums to reddish.

These umeboshi taste very salty and sour, so a little goes a long way. They are often used as a filling for onigiri rice balls or served with rice in bento boxes.

You can find ume in Asian or Japanese supermarkets, or get them online. If you can’t find them, you can substitute them with Neri Ume (Japanese umeboshi paste). However, note that Neri Ume usually contains artificial flavorings, added sugar, and thickeners.

What are Shiso Leaves?

Shiso leaves, also known as perilla leaves or ooba, are a type of herb that is very popular in Japanese cuisine, although it is also often used in Korean and Vietnamese cuisines. The leaves are vibrant green or purple, with a slightly fuzzy texture and serrated edges. Shiso leaves have a distinct aroma and flavor, often described as a combination of mint, basil, and citrus.

They add a refreshing and aromatic element to dishes and are commonly used as a garnish, in sushi or sashimi, or incorporated into salads, stir-fries, and pickles. Red shiso leaves are also used in making umeboshi (yes, the same pickled plums we were talking about), where they are layered between the salted plums to enhance their flavor and color.

You can find these leaves in Asian or Japanese grocery stores. If you are into gardening, you can also plant one in your garden since I read that they are actually quite easy to grow!👩‍🌾

chopsticks holding umeshiso roll from above

Ingredients

  • Regular sushi rice: The traditional, classic short-grained rice essential to any sushi recipes. This is the ingredient that makes sure that your rice sticks together well.
  • Brown rice: A healthier alternative to white rice, adding a nutty flavor and extra fiber and protein to the rolls.
  • Rice vinegar: A key ingredient that adds a tangy flavor to your sushi rice.
  • Sugar: Provides a touch of sweetness to balance the flavors in the rice.
  • Salt: Enhances the overall taste of the rice and brings out its natural flavors.

And now the fillings!

  • Umeboshi or ume: Japanese pickled plums that are intensely sour and salty, adding a unique and tangy flavor to the rolls.
  • Shiso leaves: Also known as perilla or ooba leaves, these aromatic and refreshing herbs impart a minty, basil-like taste to the rolls.
  • Nori sheets: Thin seaweed sheets used as the outer wrapping for the sushi rolls, providing a delicate umami flavor.
  • White sesame seeds (optional): Adds a subtle nutty flavor and crunchy texture to the rolls.
  • Avocado (optional): Sliced avocado can be added for a creamy and buttery element to complement the other flavors.

Note that I did not use avocado and sesame seeds in the pictures for the blog since I want the pictures to look as simple as the recipe actually is. However, I have tested the recipe using these two ingredients so if you would like to add them, rest assured that they pair well!

raw ingredients of umeshiso roll in small bowls with labels

Step-by-step Instructions

Cook the rice: Combine sushi rice, brown rice, and water in a saucepan. Simmer until cooked.

Prepare rice vinegar mixture: Mix rice vinegar, sugar, and salt until dissolved.

stirred up rice vinegar mixture for sushi

Prepare fillings: Cut out the shiso leaf stems. Slice the avocado, if using.

Season the rice: Let the cooked rice steam, then transfer to a tray and flatten. Pour the rice vinegar mixture over the rice and mix until coated. Allow to cool.

sushi rice after being seasoned with a spoon on the right

Assembly time: Place nori on a sushi mat, spread rice, and then shiso leaves, umeboshi, and optional avocado. One roll should contain 3 shiso leaves and 1 to 1.5 pickled plum. Be careful not to put too much pickled plum as that could overpower the taste of the sushi very quickly! Remember that it’s better to have too few umeboshi than too many!

half nori sheet on a bamboo sushi mat
nori sheet and rice spread out to make sushi
folded shiso leaves on top of sushi rice and nori
umeboshi on top of shiso leavaes sushi rice and nori

Roll the sushi: Roll tightly and seal with a bit of water (using a wet finger to brush it) if needed.

lifting the bottom part of the sushi mat to roll it
Lifting the bottom of the mat with your thumbs
keeping the sushi filling in by gently pressing with the second and third finger
Starting to roll the umeshiso sushi
rolling the sushi using a sushi mat
Rolling the sushi up
gently pressing in the sushi using a sushi mat
Gently massaging the sushi to make it compact
rolled up sushi on a cutting board
A fully rolled up sushi!

Slice and serve: Cut rolls into bite-sized pieces. Serve on its own, or with some mayo for a twist.

cutting a sushi roll into two
cutting a sushi roll into four
eight pieces of umeshiso rolls on a bamboo cutting board

Serving Suggestions

Serve these ume shiso sushi rolls immediately for the best, most fresh flavor. I usually serve them plain without soy sauce since the umeboshi already has quite a strong flavor.

However, if you’d still like to pair it with a dipping sauce, it pairs well with my 3-minute oil-free mayonnaise. You can also add sesame seeds or additional shiso leaves for garnish to make it even more visually appealing!

For some sweet pairings, check out my Green Tea Mochi Ice Cream for matcha-flavored dessert. Or my Nutella Mochi Daifuku Balls which can easily be made sugar-free using my Homemade Vegan Nutella!

And if you’re looking for the perfect occasion to make this recipe, I can recommend this for parties, picnics, or lunchboxes. They are great finger food that is also packable in lunchboxes, making them an easy, portable option to enjoy both good weather and good food with your loved ones!🌞💖

Storage and Meal Prep Instructions

Storage: Ume shiso rolls are best enjoyed fresh, or for a maximum of 2 hours. The shisho leaves wilt quickly once rolled up in the sushi, which is a pity given that they are quite hard to find and expensive. So this is definitely one of those recipes that you want to consume as soon as possible.

Meal prep: To meal prep, prepare the seasoned rice and the fillings (such as mincing the umeboshi and preparing the shiso leaves) ahead of time. Store them separately in the refrigerator in airtight containers until ready to use, for a maximum of 4 days.

When you’re ready to assemble the rolls, follow the rolling instructions. You definitely only want to roll your sushi just before you consume them so they can stay as fresh as possible!

two chopsticks grabbing umeshiso sushi from the corners

FAQ

Where can I find Umeboshi and Shiso leaves?

You can find both ingredients in your Japanese or Asian grocery stores. Getting them from an online store is also an option if your local Asian grocery stores don’t sell them. However, note that the shiso leaves might be pricey since they have to be kept fresh.

Another option to get shiso leaves is to plant them in your garden since they are quite easy to plant!

Can I substitute the umeboshi?

If you cannot find umeboshi, you can opt for Neri Ume, which is umeboshi in a paste form. Note that they often contain additional sugar, thickeners, and preservatives so if you don’t want them, try searching for umeboshi online.

Can I substitute the shiso leaves?

It’s actually very hard to substitute shiso leaves so I do not recommend doing so.

nine umeshiso sushi with a chopstick on the bottom right

Looking for More Vegan Sushi Ideas?

For more vegan sushi recipes, check out my maki roll recipes such as this Kappa Maki (cucumber roll) recipe or this Shiitake Roll recipe. If you are a fan of fermented food, this Natto Maki (fermented soybeans roll) recipe, or this Korean Kimchi Sushi (fermented cabbage) recipe might be your next favorite recipe!

Speaking of Korea, check out this super pretty 5-Minute Korean Strawberry Oat Milk recipe to pair your sushi with! And if you don’t want to bother with rolling your sushi, check out this deconstructed sushi recipe aka Rainbow Poke Bowl. P.S. It uses my super flavorful 5-Minute Marinated Tofu recipe that’s always in rotation for lunches and dinners!

Want to go even further on your culinary adventure and try an authentic recipe from Southeast Asia? Check out my Jackfruit Rendang recipe where I veganize my mum’s rendang recipe (Indonesian curry-like dish, traditionally made with beef). Or if you’re a fan of tempeh (or if you would like to try another fermented soybean recipe), check out my version of this Indonesian Sticky Tempeh recipe.

Or maybe you want to go to the Middle East instead? Then check out this 5-minute Hummus Recipe that’s just way better than store-bought hummus!

And if you want to have a taste of what British breakfast could look like, check out this 5-Minute Overnight Weetabix Cheesecake recipe that has both Biscoff and berries variation!

chopsticks holding umeshiso sushi from the right
Print Recipe
5 from 1 vote

Umeshiso Roll

Super easy Umeshiso Roll combining tangy pickled plums and aromatic shiso leaves to get you rolling your homemade sushi successfully ASAP!
Cook Time25 minutes
Cooling Down Time15 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: umeshiso roll
Servings: 2 servings
Calories: 554kcal

Ingredients

Sushi Rice

  • ½ cup white short-grained sushi rice 110 grams uncooked
  • ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar 60ml (see notes for substitutes)
  • 2 Tablespoons sugar 30 grams (see notes for substitutes)
  • 1 teaspoon salt 5 grams

Fillings

  • 35 grams umeboshi Japanese pickled plums, 12 pieces
  • 24 shiso leaves perilla or ooba leaves
  • 4 nori sheets cut into halves to make 8 sheets

(Optional) More Fillings

  • 2 Tablespoons white sesame seeds optional
  • 1 medium avocado sliced optional
  • vegan mayonnaise for serving

Instructions

Cook the rice and prepare rice vinegar mixture

  • In a medium pot or saucepan, add the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once boiling, turn the heat to low and simmer for 10-15 minutes, or according to package instructions.
  • While the rice is cooking, whisk in the rice vinegar, sugar, and salt until they are mostly dissolved. If there are clumps, microwave in 10-15 second increments. Another option is to bring them on low heat on the stove, but note that you don’t want them to be boiling.

Prepare your fillings

  • Remove the tough stems of the shiso leaves.

Mix rice with the sushi rice seasoning

  • The rice should be done by now. Cover the pot or saucepan with a lid to let the rice steam, for about 5 minutes.
  • Transfer rice to a large plate/dish or baking sheet and gently flatten out the rice. If your plate/dish/baking sheet is metallic, layer with some baking paper so the metallic flavor won’t mess with the acid from the rice vinegar. Note that this step is important to get a sticky but fluffy sushi rice so please do NOT skip this step.
  • Pour the rice vinegar mixture over the rice. Then mix evenly using a rice spoon or spatula. You would want to mix them using a ‘slicing’ motion until all grains of rice are coated with the rice seasoning, for about 2-3 minutes.
  • Now let the rice to cool down for about 10-15 minutes.

Roll, roll, roll!

  • Once the rice cools, place half a nori sheet with its shiny side down on the sushi mat.
  • Spread the rice evenly on the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. The more traditional way is to use your hands to do this but I prefer just using (rice) spoon.
  • Fold three shiso leaves, each into half lengthwise, then place them about an inch (2.5cm) from the bottom. Then take out the pit of your umeboshi plum. Tear out each plum into 4-5 parts, then spread them on top of your shiso leaves in a horizontal line. One sushi roll should use 3 shiso leaves and 1 to 1.5 plums.
    Be careful not to put too much umeboshi since they have a strong taste and can overpower the recipe that way. Remember that it's better to have too few than too many umeboshi!
  • (Optional) If you are using avocado, add it on top of the umeboshi. Also sprinkle your sesame seeds over the sushi rice now, if using.
  • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by brushing the top edge of the nori using a damp finger (wet, but not dripping with water).
  • Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
  • Then slice them into bite-sized pieces, about 8 pieces per roll. It's easiest to first slice the roll into two halves, then continue slicing each piece into two (see process shots above in the post).
  • Serve the Umeboshi Sushi on its own, with vegan mayo, or soy sauce for dipping!

Notes

Ingredients Notes:
  • Brown rice: You can also use only white short-grained sushi rice instead of combining it with brown rice. This is the traditional method but will result in lower fiber and protein content.
  • Rice vinegar: Diluted white vinegar (2 parts white vinegar to 1 part water) can be used as a substitute. Other clear vinegars may impart a subtle flavor, such as an apple-like aroma with apple cider vinegar so proceed at your discretion.
  • Sugar: You can substitute with any flavorless sweetener of your choice. Note that sweeteners with intrinsic flavors like honey or maple syrup will slightly alter the taste of the rice (e.g., honey’s taste or maple syrup’s mapley flavor), so keep that in mind when using them.
  • Vegan mayo: Make your own oil-free vegan mayonnaise using my 3-Minute Oil-free Mayonnaise recipe!
  • Avocado and sesame seeds: I did not use avocado and sesame seeds in the pictures for the blog since I want to keep it as simple as possible. However, I have tested the recipe using these two ingredients so if you would like to add them, rest assured that they pair well with the umeboshi and shiso leaves!
 
Storage and Meal Prep Notes:
  • It is best to consume these umeshiso rolls fresh, or at least within 2 hours.
  • If you want to meal prep, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them. This way, the shiso leaves and nori sheets would stay as fresh as possible.
 
Equipment Notes:
  • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.

Read More

June 20, 2023
1 Comment
close up of shiitake roll after being dipped into soy sauce
Main Course
2

Shiitake Roll

Umami-packed shiitake roll that is also healthy, thanks to the brown rice added. Step-by-step photos are included, making it a beginner-friendly recipe!

close up of shiitake roll after being dipped into soy sauce

In this post you’ll learn:

Why You Will Love This Recipe

  • Easy and approachable: Perfect for those who are new to cooking, this recipe provides simple step-by-step instructions to create delicious shiitake rolls.
  • Healthy and vegan-friendly: Packed with nutritious ingredients like shiitake mushrooms and optional spinach, these rolls cater to individuals seeking a healthy and plant-based meal option.
  • Bursting with flavor: The combination of savory shiitake mushrooms, tangy rice vinegar, and a hint of soy sauce creates a burst of umami flavors that will leave your taste buds craving more.
  • Customizable fillings: Whether you prefer adding vibrant spinach or creamy avocado, this recipe allows you to personalize your shiitake mushroom rolls with additional fillings to suit your taste and preferences.
  • Delicious: Make your own homemade mushroom maki rolls that rival your favorite restaurant’s offerings.
  • Super fun to make: Well, alright, you might end up with them falling apart on your first try but hey I’ve also seen a lot of people getting them right on their first try! And trust me, once you got it right, you will just absolutely love making this recipe over and over again!
dipping the shiitake roll into soy sauce

Ingredients

For the Sushi Rice

  • White short-grained sushi rice: A type of rice commonly and traditionally used in sushi preparation, known for its sticky texture.
  • Brown rice: A whole grain rice option that adds a nutty flavor and additional fiber and protein to the shiitake mushroom sushi rolls.
  • Rice vinegar: The classic vinegar used in sushi rice seasoning.
  • Sugar: Adds sweetness to the sushi rice and helps balance the flavors.
  • Salt: A natural flavor enhancer which also rounds off the rice seasoning mixture well!

For the Vegetables

  • Olive oil: Used for cooking the shiitake mushrooms, adding a light flavor.
  • Shiitake: Sliced mushrooms that provide a meaty texture and earthy flavor. Both fresh and dry work well in this recipe!
  • Soy sauce: I just love the mushroom + soy sauce combination! So sauce adds both savory and umami flavors.
  • Nori sheets: Dried seaweed sheets to wrap the sushi roll.
  • (Optional) Spinach: Leafy green vegetable that can be added as a filling, adding freshness and color.
  • (Optional) Avocado: Sliced avocado, if used, provides a creamy and buttery element to the roll which will make everyone want to grab an extra sushi!
  • (Optional) Sesame oil: A flavorful oil that can be added for extra aroma.
  • Soy sauce or vegan mayo: Soy sauce is the classic condiment, while vegan mayo provides a more modern twist to serve the shiitake sushi roll with.
labelled raw ingredients of shiitake roll recipe on a white marble

What is Shiitake Made Of?

Shiitake is a type of mushroom that is made of the Lentinula edodes fungus. It is native to Japan, China, and Korea and it is known for its meaty texture and earthy flavor.

What is the Flavor of Shiitake?

Shiitake has a rich and savory flavor with umami notes, often described as meaty, smoky, and slightly nutty. It adds so much flavor to any dish, which is the reason why I love using them in cooking!

Why is Shiitake So Expensive?

Shiitake mushrooms are more expensive compared to other mushrooms due to factors such as their longer growing time, labor-intensive cultivation process, high demand, and low supply. For instance, they need to grow on wood whereas button mushrooms grow in composted manure.

close up of shiitake sushi rolls

Step-by-step Instructions

Step 1: Cook the Rice

In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.

Or if you have a rice cooker, of course, you can always use it at this step.

As the rice cooks, mix the rice vinegar, sugar, and salt until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

Step 2: Cook the Shiitake

Pan-fry your sliced shiitake mushrooms and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.

Stir in the soy sauce and cook for another 1-2 minutes until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

fresh cut shiitake mushroom in a non stick pan
Raw shiitake mushrooms
shiitake mushroom after being sauteed in a pan
Cooked shiitake before adding soy sauce
sauteed shiitake mushroom after adding soy sauce
Cooked shiitake after adding soy sauce

Step 3: Mix Rice with the Rice Vinegar Mixture

Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.

Transfer rice to a baking sheet or a large plate and gently flatten out the rice. This is important to get sticky but fluffy sushi rice.
Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.

Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

Step 4: Roll and Serve!

Now gather up all your friends, family, and whoever you want to invite to the sushi party!

Place a nori sheet on the sushi mat with the shiny side of the nori facing down. Spread the rice over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands to do this the more traditional way, or use a (rice) spoon.

(Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom. Next, add the shiitake on top of the other vegetables.

nori sheet on a sushi mat
nori sheet and sushi rice on a sushi mat
nori sheet rice and spinach on a sushi mat
avocado spinach rice and nori sheet on a bamboo mat
shiitake mushroom on top of avocado spinach sushi rice and nori

Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. It’s kind of as if you’re giving it some massage. If needed, seal the roll by moistening the edge of the nori with a bit of water.

starting to roll the shiitake roll using a sushi mat
Lifting the bottom of the sushi mat
pressing the shiitake roll filling to keep it inside the sushi while rolling it
Using the index, middle, and ring finger to keep the fillings in place
gently pressing the sushi using a sushi mat
Pressing gently to make it compact
seal the top edge of the nori using water and your finger
Sealing the top of the nori sheet with a wet finger
pressing the sushi again after sealing the roll
Pressing it again
a fully rolled up sushi on a sushi mat
A rolled up sushi
compacting the sides of the shiitake roll using a knife
Use a knife to make the sides more compact
cutting the shiitake roll into two and showing the inside of the sushi held by hands
First cut the roll in half
eight pieces of shiitake rolls on a bamboo cutting board
Then cut each roll into about 8 pieces

Repeat the process with the remaining ingredients. Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll. Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

How to Roll Nori Sheets?

Place a nori sheet on a clean surface with the shiny side down. Then spread the sushi rice evenly over it, leaving some space at the top but making sure that the sides are filled. Add your desired fillings, then use a sushi mat or your hands to tightly roll the nori sheet, applying gentle pressure to create a compact roll. Then cut them into bite-sized pieces and you’re done!

Can You Make Sushi Without the Roller?

Yes, you can make sushi without a roller. Simply place the nori sheet on a clean and thick kitchen towel, spread the rice and fillings evenly, then tightly roll the nori using your hands, applying pressure to ensure a secure and compact roll. It may take some practice, but it’s also doable without a special sushi mat!

And in case you’re not up to experimenting with this, you can always just make a deconstructed sushi aka Poke Bowl instead! The same ingredients, the same deliciousness, but without the hassle (or should I say, fun??) of having to roll the sushi!😋

a plate of nine shiitake sushi rolls with chopsticks

Serving Suggestions

Here are some fun ideas to serve your shiitake rolls with!

Garnish with spring onion and sesame seeds. Sprinkle them over the shiitake rolls for added visual appeal and a burst of flavors. The green freshness of the spring onion and the nuttiness of sesame seeds complement the roll nicely. You can also choose to mix them in as the fillings.

For the dipping, serve with soy sauce or this 3-minute oil-free mayo. You can also customize your mayo and make flavors such as this Kimchi Aioli or Gochujang Aioli. Want more inspiration? You can try sriracha mayonnaise or even wasabi mayonnaise. To make it even more complete, serve it with pickled ginger so you have that restaurant-like experience with this sushi!

I also love to make a sushi party out of it!🥳 Sushi is such a versatile recipe and you can include so many options as the fillings! How about also making other sushi recipes such as this Kimchi Sushi, Natto Rolls, Umeshiso Roll (Japanese pickled plums and shiso leaves sushi), or Kappa Maki (Cucumber Rolls)?

And pair it with this super pretty 5-Minute Strawberry Oat Milk to impress your guests!

Storage and Meal Prep Instructions

Storage: It is best to consume these shiitake sushi fresh, or at least within 24 hours.

Meal prep: If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.

one shiitake roll close up with eight other rolls in the background

FAQ

How do you rehydrate dried shiitake mushrooms?

To rehydrate dried shiitake mushrooms, place them in a bowl of water and let them soak for about 10-15 minutes until they become soft and pliable. Note that this only applies to sliced dried mushrooms.

For whole mushrooms, you would need at least 2 hours of soaking to rehydrate them fully. And afterwards, I would advise you to boil them for about 30 minutes because otherwise, the stems will still be hard.

Is it okay to eat the stems of shiitake mushrooms?

Yes, it is safe and perfectly fine to eat the stems of shiitake mushrooms! They are edible and have a similar texture and flavor to the caps, although they may be slightly tougher.

Can you eat shiitake mushrooms raw?

While shiitake mushrooms are commonly cooked before consuming, it is safe to eat them raw!

Is it safe to eat shiitake mushrooms every day?

Shiitake mushrooms are generally safe to eat every day as part of a balanced diet. They offer various nutritional benefits and are enjoyed regularly in many cuisines.

However, individual dietary needs and preferences may vary, so it’s always good to consult with a healthcare professional if you have any concerns!

Do shiitake mushrooms grow wild?

Yes, shiitake mushrooms do grow in the wild, particularly in East Asia where it is native. However, commercially cultivated shiitake mushrooms are more commonly available in markets and grocery stores due to controlled growing conditions and consistent quality.

close up of shiitake roll held by chopsticks from the right

Want More Recipes Like These?

Check out my other vegan sushi recipes below!

Don’t want to bother with rolling? Try this deconstructed sushi aka Rainbow Poke Bowl recipe!

A fan of mushrooms? Check out this 4-ingredient Caramelized Mushrooms and Onions recipe.

Have an adventurous palate? Then check out my Authentic Vegan Rendang (Indonesian Curry-like Dish) recipe and this Indonesian Sticky Tempeh recipe!

close up of shiitake roll after being dipped into soy sauce
Print Recipe
5 from 2 votes

Shiitake Roll

Umami-packed shiitake roll that is also healthy, thanks to the brown rice added. Step-by-step photos are included, making it a beginner-friendly recipe!
Cook Time35 minutes
Cooling Down Time15 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Japanese
Keyword: shiitake roll
Servings: 2 people
Calories: 515kcal

Ingredients

Sushi Rice

  • ½ cup white short-grained sushi rice (110 grams) uncooked
  • ½ cup brown rice (105 grams) uncooked, feel free to sub with regular sushi rice for a more traditional recipe
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar (60ml) see notes for substitutes
  • 2 Tablespoons sugar (30 grams) see notes for substitutes
  • 1 teaspoon salt (5 grams)

Fillings

  • ½ tsp olive oil for cooking
  • 150 grams shiitake sliced (5.3 oz) or sub with 30 grams dried shiitake, after being rehydrated (see the FAQ section above on how to rehydrate them)
  • 2 Tbsp soy sauce
  • ¼ teaspoon sesame oil (optional)
  • 4 nori sheets

For More Fillings (Optional)

  • 1 cup spinach (optional) 30 grams
  • 1 medium avocado (optional) sliced

For Serving

  • soy sauce or vegan mayo

Instructions

Cook the rice and prepare rice vinegar mixture

  • In a medium saucepan, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer simmer for 10-15 minutes, or according to package instructions.
  • As the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until they are somewhat dissolved. If there are clumps, microwave in 10-15 second increments.

Cook your shiitake mushroom

  • Heat the olive oil in a frying pan over medium heat. Once the oil is hot, add the shiitake mushrooms to the pan and cook for 5-7 minutes until the mushrooms shrink and turn darker brown.
  • Add the soy sauce, turn the heat to low, and stir for 1 more minute until the mushrooms are well coated. If you have sesame oil, add them now so it makes your mushroom extra fragrant.

Mix rice with the sushi rice seasoning

  • Now your rice should also be done. Cover the saucepan with a lid to let the cooked rice steam for about 5 minutes.
  • Transfer rice to a baking sheet or a large plate and gently flatten out the rice. This is important to get sticky but fluffy sushi rice.
  • Pour the rice vinegar mixture over the rice. Then use a rice spoon or spatula to mix it evenly. Continue mixing in a ‘slicing’ motion until all grains of rice are coated with the rice seasoning.
  • Allow the rice to cool down for about 10-15 minutes. You can also use a fan to speed up the process.

Roll, roll, roll!

  • Once the rice cools down, place a nori sheet on the sushi mat with the shiny side of the nori facing down.
  • Spread the rice evenly on the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. You can use your hands or a (rice) spoon.
  • (Optional) If you are using more fillings, add the spinach and sliced avocado, about an inch (2.5cm) from the bottom.
  • Next, add the shiitake on top of the other vegetables.
  • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
  • Repeat the process with the remaining nori sheets, sushi rice, and vegetables.
  • Once you’ve rolled all the sushi, slice them into bite-sized pieces, about 8 pieces per roll.
  • Serve the Shiitake Rolls with soy sauce or vegan mayo for dipping!

Notes

Ingredients Notes:
  • Brown rice: If desired, you can use only white short-grained sushi rice instead of combining it with brown rice. This is the traditional method but will result in lower fiber and protein content.
  • Rice vinegar: Diluted white vinegar (2 parts white vinegar to 1 part water) can be used as a substitute. Other clear vinegars may impart a subtle flavor, such as an apple-like aroma with apple cider vinegar.
  • Sugar: If you don’t have sugar, you can use any flavorless sweetener of your choice. However, sweeteners with intrinsic flavors like honey or maple syrup will slightly alter the taste of the rice (e.g., honey’s taste or maple syrup’s mapley flavor), so keep that in mind when using them.
 
Storage and Meal Prep Notes:
  • It is best to consume these shiitake rolls fresh, or at least within 24 hours.
  • If you want to meal prep though, you can make the sushi rice and prepare the vegetables separately, but only roll the sushi when you want to consume them.
 
Equipment Notes:
  • Sushi mat: If you don’t have a sushi mat, you can also use a clean and thick kitchen towel.
 
Other Notes:
  • The calorie calculation includes all the optional ingredients but excludes the dipping sauce.

Read More

June 16, 2023
2 Comments
natto roll on chopsticks being dipped into soy sauce
Main Course
2

Natto Rolls

Get ready to roll with these delicious natto rolls! Our easy recipe (step-by-step photos included) will have you making this healthy Japanese delicacy in no time!

natto roll on chopsticks being dipped into soy sauce

In this post you’ll learn:

Why You Will Love This Recipe

  • Packed with wholesome ingredients, this recipe offers a nutritious and satisfying option.
  • A flavorful and fulfilling sushi experience without any fish and animal products for all you vegetarians and vegans out there!
  • I’ve included step-by-step photos to make homemade sushi rolls a breeze, even if you’re a beginner!
  • Sticky rice, tangy rice vinegar, and savory natto create a one-of-a-kind taste experience, especially if you like natto like me!
  • Once you’ve mastered this recipe, you will never go back to eating sushi at restaurants anymore! Making sushi is very customizable so you can play with bold flavors and flavor combinations!

What is a Natto Roll?

A Natto Roll is a type of hosomaki which are sushi rolls filled with just one ingredient. It uses natto as the main filling. The natto maki roll is made by wrapping seasoned sushi rice and natto in a sheet of nori seaweed and rolling it into a cylindrical shape.

What is Natto Made Of?

Natto is made from fermented soybeans. The soybeans are first cooked, and then a specific bacteria called Bacillus subtilis natto is added to start the fermentation process. The fermentation creates a unique sticky/slimy texture and distinct flavor of natto.

What is the Flavor of Natto?

Natto has a strong and distinctive flavor. People often describe it as nutty, earthy, and slightly bitter. Some compare them to the taste of aged cheese. The Japanese usually eat natto with plain rice to mellow out this flavor. Some people find the taste to be an acquired one due to its unique and fermented characteristics, so I suggest you just try it for yourself!🙌

a plate full of natto sushi taken at an angle

Why is Natto So Good For You?

Natto is a good source of plant-based protein, fiber, and vitamins like vitamin K and B complex vitamins. It also contains a natural enzyme called nattokinase, which may have potential cardiovascular benefits by promoting healthy blood circulation. Additionally, natto is rich in probiotics, which are beneficial bacteria that support gut health. In case you want to read more, check out this Healthline article about the health benefits of natto.

So…with this nutrient-dense and gut-friendly food, plus this easy and tasty recipe, what else are you waiting for? Try this recipe now! 😉

Ingredients

For the rice

  • Sushi rice: The classic Japanese rice that is essential for making any sushi! They are naturally sticky which helps hold the shape of your natto sushi.
  • Brown rice: Adds a nutty flavor and a wholesome touch, though you can also skip this and substitute with only regular sushi rice for a more traditional approach.
  • Water: To cook the rice.
  • Rice vinegar: A key seasoning ingredient for the rice, adding that tanginess which is key in any sushi.
  • Sugar: Used in combination with rice vinegar, sugar balances the flavor profile of the rice, adding a touch of sweetness to complement the other ingredients.
  • Salt: Enhances the overall taste and brings out the flavors.

And now for the filling and rolling!

  • Nori sheets: Thin seaweed sheets act as the wrapper for the sushi rolls, giving them a distinct taste.
  • Natto: The star ingredient! The fermented soybean product that I’m guessing is the reason why you’re here on this page 😉
  • Green onion or chives (optional): Chopped and mixed with the natto, these ingredients offer a fresh and aromatic element to the rolls.
  • Soy sauce or vegan mayo: Condiments that can be served alongside the natto rolls for dipping, adding additional layers of flavor and can be used according to personal preference.
raw ingredients of natto rolls measured out with labels

Step-by-step Instructions

Cook the rice by combining sushi rice, brown rice, and water in a saucepan. Boil, then simmer until cooked. Let it steam for 10 minutes.

While waiting for the rice to cook, mix rice vinegar, sugar, and salt to create the vinegar mixture. Microwave if needed to dissolve any clumps.

Optional: Chop green onions or chives.

Once your rice is cooked through, cover your saucepan with a lid to let it steam for 5 minutes.

Transfer the cooked rice to a baking sheet. Then, pour the vinegar mixture over the rice and fold gently to coat every grain evenly. Yes, every grain. But don’t worry, this shouldn’t take more than 3 minutes!

Now allow the rice to cool for 10-15 minutes. And no, please do NOT skip this step if you want to get nice sushi rolls!

Place a nori sheet on a bamboo sushi mat with the shiny side down. Then spread rice evenly over it, leaving space at the top while making sure that both sides are covered well.

Spread the natto horizontally, about an inch (2.5cm) from the bottom. Add the chopped green onions/chives now if using. Be careful not to add too much natto so the sushi can roll up nicely!

Roll the sushi tightly using the mat, applying gentle pressure by pressing the sushi roll using the mat. Seal the roll with a bit of water if necessary.

half a piece of nori sheet on sushi mat
Lay half of the nori sheet
nori and rice on a bamboo mat
Spread the rice evenly, leaving a space at the top
nori rice and natto on sushi mat
Add the natto
natto sushi roll with green onions before rolling
Add the optional scallion
rolled up natto sushi on sushi mat
Roll using the sushi mat. Seal the top of the sheet using a wet finger if needed. Then continue rolling, pressing it gently afterward.

Repeat with the remaining ingredients.

Use a sharp knife to slice the rolls into bite-sized pieces, approximately 6 pieces per roll.

Serving Suggestions

Garnish the plate with additional chopped green onions or chives for added freshness, or by sprinkling sesame seeds. Serve the Natto Sushi alongside small dipping bowls filled with soy sauce or vegan mayo for dipping so everyone can enjoy their dipping sauce of choice.

You can also get creative with the dipping sauce by combining your 3-minute oil-free vegan mayo with other flavors such as sriracha mayo or wasabi mayo! Want some garlicky dipping sauce? Then check out my Gochujang Aioli and Kimchi Aioli recipes!

This delightful and nutritious sushi can be enjoyed as a flavorful appetizer, a light lunch, or a fun addition to a sushi party. In that case, you can check my other easy maki sushi recipes such as this Kappa Maki (cucumber roll), Umeshiso Roll (Japanese pickled plum and shiso leaves roll), Shiitake Roll, and Brown Rice Kimchi Sushi recipes.

It’s also super fun to let other people try natto for the first time and see their reaction!

chopsticks holding a natto roll from the right

Storage and Meal Prep Instructions

Storage: For the best taste and experience, consume the natto sushi rolls fresh, or at least within 12 hours of preparation. If you are not consuming them directly, store them in the refrigerator.

Meal prep: If you want to meal prep, prepare the sushi rice beforehand and refrigerate it for up to 4 days. Only when you’re ready to enjoy the sushi, assemble them by making the rolls. This way, you can have the convenience of prepped ingredients while still enjoying the optimal freshness of the sushi rolls. Win-win!🏆

FAQ

Can I use regular white rice instead of sushi rice and brown rice?

Unlike sushi rice, regular white rice isn’t sticky. This means that your sushi might fall apart when you roll or slice them. Therefore, I do not recommend it.

However, if you don’t really care about the shape of the sushi, but more about wanting to finish up your regular white rice because for example you’re going on a long vacation, then yes that will work. In this case, you might also opt to not roll the sushi at all and make something closer to a poke bowl instead.

I don’t have rice vinegar on hand. Can I substitute it?

You can substitute rice vinegar with diluted white vinegar (2 parts white vinegar to 1 part water).

You can also use other types of clear vinegar. But note that you will taste a hint of flavor, such as that apple-like aroma if using apple cider vinegar.

Is there a specific type of nori sheet I should look for?

Look for nori sheets specifically labeled for sushi-making, as they are typically the ideal size and thickness for rolling sushi.

What is the difference between Miso and Natto?

Miso is a fermented soybean paste with a milder and smoother flavor, while natto is fermented soybeans known for their distinctive sticky and slimy texture with a strong taste.

Miso is commonly used in soups, marinades, glazes, and dressings whereas natto is commonly enjoyed with rice.

What dipping sauce would pair well with the Natto Rolls?

Traditional options like soy sauce or a combination of soy sauce and wasabi make excellent dipping sauces to complement the flavors of Natto Rolls.

If you want a more creamy dipping sauce, you can pair it with some vegan mayonnaise.

Do I need a sushi mat or can I do this recipe without one?

I myself have never tried making sushi without a sushi mat so I cannot advise this. You can find bamboo sushi mats in Asian supermarkets or online and they are quite cheap so I highly recommend just getting one for all your sushi adventures!

Having said that, you might want to try rolling one using a thick kitchen towel. Note that this way, I cannot guarantee that the sushi will turn out well, especially if this is your first time making sushi rolls.

a plate full of natto rolls from above

Want More Recipes Like This?

Check out this Healthy Brown Rice Kimchi Sushi or Shiitake Roll Sushi recipe! For simpler sushi recipes, check out these Kappa Maki or Umeshiso Roll recipes!

Prefer deconstructed sushi instead? Check out this 30-minute Rainbow Poke Bowl recipe which uses this 5-Minute Easy Marinated Tofu and my 3-Minute Oil-free Mayonnaise recipe!

If you’re a fan of fermented food, try my Indonesian Sticky Tempeh recipe.

And if you love to try new food and vegetables, check out this comprehensive list of Black Vegetables and Pink Vegetables (including pictures!)

chopsticks holding a natto roll from the right
Print Recipe
5 from 2 votes

Natto Rolls

Get ready to roll with these delicious natto rolls! Our easy recipe (step-by-step photos included) will have you making this umami-packed Japanese delicacy in no time!
Cook Time30 minutes
Cooling Down Time15 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Asian, Japanese
Keyword: natto rolls
Servings: 3 people
Calories: 366kcal

Ingredients

Sushi Rice

  • ½ cup white short-grained sushi rice 110 grams uncooked
  • ½ cup brown rice 105 grams uncooked, feel free to sub with regular sushi rice as above for a more traditional recipe
  • 1.5 cups water or according to package instructions
  • ¼ cup rice vinegar 60ml (see notes for substitutes)
  • 2 Tablespoons sugar 30 grams (see notes for substitutes)
  • 1 teaspoon salt 5 grams

Fillings

  • 4 nori sheets cut into half
  • 75 grams natto
  • (Optional) 1 small green onion or chives
  • Soy sauce or vegan mayo for serving

Instructions

Cook the rice and prepare rice vinegar mixture

  • In a medium saucepan or pot, combine the sushi rice, brown rice, and water. Bring to a boil over medium-high heat. Once it boils, reduce the heat to low and simmer according to package instructions, probably for about 10-15 minutes. Turn off the heat and let the rice sit, covered, for an additional 10 minutes to steam.
    Note that you can also cook it in a rice cooker.
  • While the rice is cooking, prepare the rice vinegar mixture by mixing the rice vinegar, sugar, and salt. They don’t have to be completely dissolved although the more evenly dissolved they are, the better.
    If you see clumps, microwave the mixture, in 10-15 second increments.
  • Optional: Chop some green onions or chives.
  • Once the rice is cooked, cover with a lid to let it steam for an additional 5 minutes.

Mix rice with the sushi rice seasoning

  • After about 5 minutes, transfer the rice to a baking sheet or a large plate. This is important to get a sticky but fluffy sushi rice. Gently flatten out the rice.
  • Directly afterwards, pour the rice vinegar mixture to the rice. Then use a rice spoon or spatula to fold over the rice to mix it evenly with the seasoning. Continue mixing in a ‘slicing’ motion until all grains of rice is coated.
  • Now leave the rice to cool down for about 10-15 minutes. You can also use a fan to do this to speed it up.

Roll, roll, roll!

  • Once the rice cools down, place a nori sheet on the bamboo sushi mat with its shiny side down.
  • Using a (rice) spoon, spread the rice evenly over the nori, leaving an inch (2.5cm) at the top. Be sure to fill in the left and right sides completely. If the rice sticks too much to the (rice) spoon, wet the spoon slightly but note that you don’t want water to be dripping from the (rice) spoon.
  • Add the natto in a horizontal line, about an inch (2.5cm) from the bottom. Be careful not to add too much so you can roll them nicely.
  • (Optional) Add the cut green onions/chives if using.
  • Roll the sushi tightly using the sushi mat, applying gentle pressure by pressing the sushi roll (and sushi mat) to keep it secure. If needed, seal the roll by moistening the edge of the nori with a bit of water.
  • Repeat the process with the remaining rice, natto, and nori sheets.
  • Once all the sushi rolls are prepared, use a sharp knife to slice them into bite-sized pieces, about 6 pieces per roll.
  • Serve the Natto Sushi rolls with soy sauce for dipping!

Notes

Ingredients Notes:
  • Brown rice: You can substitute this with regular sushi rice such that you’re only using white short-grained sushi rice for this recipe. This is the more traditional way of making this natto sushi roll, but it will then contain less fiber and protein.
  • Rice vinegar: You can replace this with diluted white vinegar (2 parts white vinegar to 1 part water). If substituting with other types of clear vinegar, you will taste a hint of flavor (such as that apple-like aroma if using apple cider vinegar)
  • Sugar: If you don’t have sugar, you can use another flavorless sweetener of choice. If you use a sweetener that has an intrinsic taste such as honey or maple syrup, they will impart a slightly different flavor to the rice (e.g. that honey and mapley taste), so you can proceed while being mindful of this effect!
 
Storage and Meal Prep Notes:
  • It is best to consume these natto maki fresh, or at least within 12 hours.
  • If you want to meal prep though, you can make the rice separately, but only roll the sushi when you want to consume them.
 
Other Notes
  • The calorie calculation is for 1 serving, excluding the toppings and dipping sauce.

Read More

June 16, 2023
2 Comments
a close-up of kimchi sushi with chopsticks
Main Course
2

Kimchi Sushi

This kimchi sushi is when zesty & fiery kimchi meets the fresh flavors of a traditional sushi roll, resulting in an irresistible, mouthwatering, and playful fusion dish.

a close-up of kimchi sushi with chopsticks

In this post you’ll learn:

Why You Will Love This Recipe

  • Packed with wholesome ingredients like brown rice, fresh vegetables, and probiotic-rich kimchi, this kimchi roll (or kimchi kimbap) recipe is a nutritious and wholesome one.
  • Satisfying and filling as it’s packed with fiber from the brown rice and vegetables.
  • The colorful, fresh vegetables really make everyone want to dig in, making this recipe the perfect party food!
  • A fun recipe to be cooking with friends, family, kids, on a date, or whenever you feel like making sushi!
  • Easily adaptable to fit different dietary wishes, making it the perfect vegetable sushi recipe to cater to everyone!
  • Much cheaper than buying sushi from a restaurant
  • Perfect for packed lunches since you don’t need to warm them up
  • A burst of bold and vibrant flavors, resulting in a unique fusion twist of kimchi and traditional sushi flavor that is both playful and yummy.
  • This homemade vegan sushi is 100% plant-based!

What is Kimchi Sushi?

Kimchi sushi is a fusion dish that combines elements of Korean kimchi and Japanese sushi. It uses kimchi as one of the fillings in sushi rolls, along with other traditional ingredients like rice, nori (seaweed), and various vegetables. The addition of kimchi adds a tangy, spicy, and fermented flavor to the sushi, creating a unique and flavorful combination that blends the best of both cuisines.

Speaking of spicy, check out my Spicy Gochujang Ramen Noodles recipe if the combo of chili + noodle sounds yums! 😋

Ingredients

  • Brown (sushi) rice: Nutritious whole grain base for a hearty and satisfying sushi roll. Substitutable with regular white sushi rice, which I recommend using when you’re making sushi for the first time!
  • Rice vinegar: Adds a tangy and traditional sushi flavor to the rice.
  • Sugar: Balances the vinegar with a hint of sweetness. Although I do not recommend it, you can substitute this with another sweetener of your choice. Just note that there might be a tinge of another flavor (e.g. a maple tone when you use maple syrup).
  • Salt: Naturally enhances the overall flavor of the rice.
  • Nori sheets: The essential wrap for any sushi rolls.
  • Kimchi: Adds a zesty and spicy kick to elevate your vegan sushi.
  • Cucumber: Fresh and crunchy element to add an extra layer of texture.
  • Carrot: Adds a pop of color, some crunchiness, and a hint of natural sweetness.
  • Avocado: Creamy and rich, bringing a smooth and velvety texture to the roll.
  • Sesame seeds: Provides a nutty crunch with slightly bitter flavor that rounds off the flavors well.
  • This oil-free vegan mayo, or soy sauce: The perfect dipping accompaniment to enhance the sushi flavors.
ingredients of brown rice kimchi sushi in small white bowls and measuring spoons with labels

Step-by-step Instructions

Prepare the sushi rice: Cook your rice according to package instructions.

Then whisk together the rice vinegar, sugar, and sushi until they are dissolved.

Prepare the vegetables: Julienne the carrot and cucumber into thin strips. For the cucumber, remove the seedy, watery part. Slice the avocado into strips.

Drain the kimchi. We want as little water as possible as that will help the roll stick together better.

Mix the rice with the vinegar mixture, then wait to cool the rice: Spread the cooked brown rice onto a sheet pan, pour the vinegar mixture and mix well until every grain of rice is evenly coated.

Then leave it to cool for about 10-15 minutes. Do NOT skip this step as it is essential to make your brown rice a bit stickier.

rice vinegar mix for sushi with white background
brown rice spread out on a baking sheet with a rice spoon

Assembly time! Place a nori sheet, its shiny side down on the sushi mat. Then spread the rice evenly with a spoon. Be sure that the rice covers the left and right sides, and that you leave about 1 inch (2.5cm) of space at the top.

Sprinkle: Sprinkle some sesame seeds over the rice. Then press with the back of the spoon to make the rice stick better to the nori sheet.

Add vegetables: Arrange your vegetables on the lower part of the rice.

nori sheet on a sushi mat and bamboo cutting board
Lay the nori sheet, shiny side down
brown rice spread out on a nori sheet
Add brown rice, spreading evenly
sesame seeds and brown rice spread on a nori sheet
Sprinkle sesame seeds
sushi before rolling with avocado and carrots
Add carrot, cucumber, and avocado
unrolled sushi with kimchi on a sushi mat
Add the kimchi

Rolling time! Lift the lower sides of the mat using your thumbs. Then roll it up until the bottom part of the sushi covers just above the filling. Then press the sushi mat with your fingers, kind of like giving it a nice little massage to tighten all the fillings.

Roll further: Continue rolling and ‘massaging’ your sushi. To seal the roll, moisten the top edge of the nori sheet with water using your finger.

two hands starting to roll the kimchi sushi from the bottom
Using your thumbs, lift the bottom part of the sushi mat
pushing in the kimchi sushi filling when rolling it
Use the other fingers (other than the thumb) to keep the vegetables inside
lifting the bottom sushi mat to roll the kimchi sushi
Gently press the fillings with the other fingers to keep the fillings inside, while rolling the mat up
two hands rolling sushi midway using bamboo mat
Roll up such that the bottom part of the nori covers the sushi filling
pressing down the sushi to pack it when rolling
Press the sushi mat with your fingers, as if giving the sushi a massage
fully rolling the sushi using a sushi mat
Continue rolling, then pressing/massaging the sushi
fully rolled up sushi on a bamboo cutting board
Continue rolling until the sushi comes out at the other end of the mat

Cut: Cut each sushi roll in half, then cut each half into two again, and repeat until you have about 8-10 pieces of sushi from each roll.

Serve: Serve with soy sauce, this oil-free vegan mayo (or add some sriracha to make it a sriracha mayo), or other dipping sauces of your choice.

Serving Suggestions

Pair your vegan kimchi sushi with a side of pickled ginger and wasabi for an authentic Japanese touch.

As the dipping sauce, try making this 3-minute oil-free vegan mayo, sriracha mayo, gochujang aioli, or even double down on the kimchi and serve it with this 5-minute Kimchi Aioli! If you prefer to serve it the more traditional way, then go for soy sauce, or tamari for a gluten-free option.

I love making sushi with friends so I do think this is the perfect recipe to try on your next cooking sessions. It’s also a great make-ahead food for parties.

Plus, you can also prepare this kimbap for a picnic, or to take with you for packed lunches!

Storage and Meal Prep Instructions

Storage: Sushi is best consumed fresh but it will last for up to 2-3 days in the fridge, when stored in an air-tight container.

Meal prep: If you want to meal prep, I recommend cooking and preparing everything (except slicing the avocados because that should be quick and avocado turns black quite easily), but only assembling and rolling them just before you want to eat, or on the day that you plan on eating them.

When you do this, the ingredients stay fresh for up to 5 days!

kimchi sushi on chopsticks from above with more sushi in the background

Clearing the Confusion between Sushi, Kimbap, and Kimchi

What is the difference between sushi and kimbap?

Sushi is a Japanese dish made with vinegared rice and various ingredients (like vegetables but also fish and other seafood), while kimbap is a Korean dish made with seasoned rice and a variety of fillings (usually vegetables, steak, and eggs) rolled in seaweed.

They might look similar, but they have their own characteristics!

What is the difference between maki and kimbap?

Maki is the Japanese term for sushi rolls, while kimbap is the Korean version. Typically, maki sushi only has very few fillings (usually only one at a time) while kimbap has more fillings (e.g. 7 different fillings at the same time).

Is kimbap just Korean sushi?

Kimbap is often referred to as “Korean sushi” due to the similarities in appearance with sushi rolls, but they have distinct differences in flavor and ingredients.

Is kimchi Korean or Japanese?

Kimchi is a traditional Korean dish, not Japanese.

Are all kimchi fermented?

Yes, all kimchi is fermented, typically using Napa cabbage, radishes, or other vegetables, resulting in its unique tangy and pungent taste.

Is kimchi high in sodium?

The sodium content in kimchi can vary depending on the recipe and fermentation duration, but it is generally considered to be moderately high in sodium due to the use of salt in the fermentation process.

close up of delicious kimchi sushi

Ingredients and Instructions FAQ

Can I use regular white sushi rice instead of brown rice for making kimchi sushi?

Yes, you can. In fact, I recommend using regular sushi rice if this is your first time making sushi. White sushi rice is sticky, making it easier to roll the sushi later on.

Can I substitute the rice vinegar with another type of vinegar?

I have not tried this substitution but I expect that in a pinch, it will work. You probably will taste a tinge of another flavor (e.g. that apple tone when you use apple cider vinegar).

Note that white vinegar taste sharper than rice vinegar, so you might want to mix it with a little bit of water to tone the flavor down a little bit.

Is there a suitable alternative to sugar that I can use in the recipe?

I do not recommend this but you actually can. It’s quite handy if you don’t want to buy a whole pack of sugar just for this recipe.

However, note that there will then be a tinge of another flavor coming from your sweetener. E.g. you have that maple-like aroma if you are substituting with maple syrup. But if you don’t mind that, feel free to substitute!

What does kimchi taste like?

Kimchi has a spicy, tangy, and pungent flavor with a combination of umami, saltiness, and a hint of natural sweetness. It is usually made using Napa cabbage, radishes, and other vegetables.

How to roll sushi so it doesn’t fall apart?

If this is your first time making sushi, I recommend using regular white sushi rice instead of brown rice. White sushi rice is sticky by nature so that alone will save you from a lot of hassle trying to keep the sushi together.

Other tricks to keep your brown rice sushi roll together are to not wash the uncooked rice so you don’t wash the starch away, to let it completely cool down first before rolling them, to keep the rice layer thin, and to press down your sushi as you roll them.

What are some recommended dipping sauce options for this vegan sushi?

You can use the classic soy sauce, tamari, or a vegan mayo-based sauce flavored with sriracha or wasabi.

Can I make the sushi ahead of time and refrigerate it before serving?

Yes, you can make the sushi ahead of time and refrigerate it before serving. However, for the best taste and texture, it’s recommended to consume it within 24 hours of preparation.

a plate of ten kimchi sushi on a black plate with two pairs of chopsticks

Want More Recipes?

Prefer a deconstructed sushi so you don’t have to bother with all the rolling? Try this Rainbow Poke Bowl recipe instead!

For more sushi recipes, check out my sushi series:

For more Asian-inspired dishes, check out:

Prefer something sweet instead? Check out these popular healthy breakfast recipes!

For a more decadent breakfast/dessert recipe, try these:

a close-up of kimchi sushi with chopsticks
Print Recipe
5 from 2 votes

Kimchi Sushi

This kimchi sushi is when zesty & fiery kimchi meets the fresh flavors of a traditional sushi roll, resulting in an irresistible and mouthwatering fusion.
Cook Time55 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American, Japanese, Korean
Keyword: kimchi sushi
Servings: 3 servings
Calories: 447kcal

Ingredients

Sushi Rice

  • 1 cup of brown rice uncooked, 210 grams (if this is your first time making sushi, use regular white sushi rice to guarantee a successful recipe)
  • 2 cups of water 473ml, or according to package instructions
  • ¼ cup of rice vinegar 60ml (see notes for substitutes)
  • 2 Tablespoons of sugar 30 grams (see notes for substitutes)
  • 1 teaspoon of salt 5 grams

Fillings

  • 4 nori sheets
  • ½ cup of drained kimchi 100 grams
  • ½ cucumber julienned
  • 1 medium carrot julienned
  • 1 medium avocado sliced
  • 2 tablespoons of sesame seeds
  • Soy sauce or vegan mayo for serving

Instructions

Preparation

  • Cook the rice: Cook the rice according to package instructions.
    If the package instruction is missing, here is a general instruction. Add 1 cup of uncooked rice and 2 cups of water to a medium saucepan or pot. Bring to a boil.
    Once boiling, reduce the heat to low and simmer for 20-25 minutes, until all the water is absorbed and the rice is cooked.
  • Whisk: In a small bowl, whisk together the rice vinegar, sugar, and salt until they are mostly dissolved.
    If there are some lumps forming or if they are not dissolving well, you can microwave them in 15 seconds increment.
  • Cut: Prepare the carrot and cucumber by cutting them into thin strips. Slice the avocado.
  • Slice and drain: For the cucumber, remove the seedy, watery part by slicing them.
    Then drain your kimchi (or keep the kimchi liquid to use as a dipping sauce). We want to remove as much water as possible as this will help us roll the kimchi so that everything holds together.
  • Cover: Do a taste test to check if the rice is cooked. Once it’s done, remove from heat and cover to let it steam for 5 more minutes so the rice won’t stick to the bottom of the saucepan or pot.
  • Mix: Spread the cooked brown rice onto a large plate or sheet pan, and pour the vinegar mixture over the rice. Mix well until the rice is evenly coated.
  • Cool: By now you probably cannot wait to start rolling your sushi, but first you have to let the rice cool down to room temperature for about 10-15 minutes, so it will become stickier. Do not skip this step since unlike the regular sushi rice, brown rice isn’t naturally sticky!

Rolling Time!

  • Spread: Once your rice has cooled down, place a nori sheet shiny side down on a sushi mat. Using a (rice) spoon, spreading the rice thinly and evenly on the nori sheet, leaving about 1 inch (2.5 cm) of space at the top. Be sure that the rice also covers the sides.
  • Sprinkle: Sprinkle half a Tablespoon of sesame seeds over the rice. Then press with the back of the spoon to ensure the rice sticks to the nori sheet.
  • Add: In the lower part of the rice, arrange some cucumber, carrot, kimchi, and avocado.
  • Roll: With your thumbs lifting the lower side of the mat, and your other fingers pressing the filling gently so they stay in place, roll up so the bottom side is just above the filling. Press the sushi mat with your fingers (kind of like giving it a massage) to tighten them.
  • Roll further: Continue rolling and ‘massaging’ with the sushi mat. To seal the roll, moisten the top edge of the nori sheet with water using your finger.
  • Repeat: Repeat rolling the sushi with the remaining ingredients.
  • Cut: Cut each sushi roll in half, then cut each half into two again, and repeat until you have about 8-10 pieces of sushi from each roll.
  • Serve: Serve with soy sauce, sriracha mayo, or other dipping sauces of your choice.

Notes

Ingredients/Equipment Notes:
  • If this is your first time making sushi, I highly recommend using regular sushi rice instead of brown rice. White sushi rice is sticky, making it easier to roll the sushi later on.
  • If you don’t have rice vinegar at home, you can use another type of vinegar, keeping in mind their flavor profile.
    • So for example, you might taste that apple tone when you use apple cider vinegar. If you’re using white vinegar, you might want to mix it with a little bit of water to tone the tanginess down a little bit.
  • I do not recommend substituting sugar with a natural sweetener but you actually can. It’s quite handy if you don’t want to buy a whole pack of sugar just for this recipe.
    • Just note that there will then be a tinge of another flavor coming from your sweetener. E.g. you have that maple-like aroma if you are substituting with maple syrup.
Instructions Notes:
  • Do not wash the uncooked rice so you don’t wash the starch away, keeping the stickier
Storage and Meal Prep:
  • Storage: Sushi is best consumed fresh but it will last for up to 2-3 days in the fridge when stored in an air-tight container.
     
  • Meal prep: If you want to meal prep, I recommend cooking and preparing everything (except slicing the avocados because that should be quick and avocado turns black quite easily), but only assembling and rolling them just before you want to eat, or on the day that you plan on eating them.
    • When you do this, the ingredients could stay fresh for up to 5 days.
Other Notes:
  • The calorie information is calculated based on using brown rice, excluding the serving/dipping sauce.

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May 24, 2023
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a close up shot of a fork holding a caramelized mushroom with more caramelized mushroom and onions in the background
Side Dish
2

Caramelized Onions and Mushroom

Just 4 simple ingredients to make this rich caramelized onions and mushroom goodness. Perfect as a side dish, or toppings for your burgers and wraps! And honestly, it just makes any dish feels like a gourmet meal.

P.S. I’ve included a video that you can watch to make this recipe even simpler! Scroll down past the image below to watch! 😉

macro shot of caramelized onions and mushrooms with sprinkled salt and parsley

Watch the Recipe Video!

In this post you’ll learn:

Why You Will Love This Recipe

  • It’s so packed with flavor!
  • Adding it to any dish will make it a gourmet-like experience
  • It only requires 4 ingredients, 2 of which you should already have at home
  • Perfect for meal prep
  • With minimal oil, this recipe is way healthier than your usual caramelized mushrooms and onions
  • 100% plant-based, vegan, vegetarian, you name it

Ingredients

Just 4 simple ingredients, but so much flavor in this recipe!

  • Yellow onion: The star ingredient that gives this deep, rich, caramelized flavor. You can use other types of onions such as red onions and shallots so feel free to experiment!
  • Mushrooms: The second star ingredient! It gives an umami, meaty flavor to this dish, while still keeping it vegan🌱
  • Olive oil: The fat that adds even more flavor to this dish. Seriously, think of infused oil and how it’s so packed with flavor. The same thing is happening in our recipe! Feel free to sub this with vegan butter if that’s what you have at hand.
  • Salt: A bit of salt to amp up the flavor since salt is a natural flavor enhancer.
baby bella mushrooms, a yellow onion, olive oil, and salt in small white bowls

What Kind of Onions Can I Use?

Any kind of onion will work 😊

They could all be caramelized so I’d say just use whatever you have at home! The taste will vary slightly but you will still get that deep, rich, caramelized flavor. You can even use a combination of different varieties!

What Kind of Mushrooms Can I Use?

Use either baby bella mushrooms or white mushrooms. I find that baby bella mushrooms have a ‘meatier’ taste while white mushrooms have a slightly sweet note to them.

P.S. If you like mushrooms, I’ve written a thorough post on 35 Brown Vegetables, which also includes 6 different types of mushrooms!🍄

Step-by-step Instructions

Slice: Slice both the onion and the mushrooms.

For the onion, you want to prevent cutting through the root to prevent releasing the chemicals that make you cry. To do so, first cut it in half, right next to the root (but NOT through it). Then peel the skin off.

Next, with your knife facing the root, thinly slice the onion into 0.25 to 0.5 inch (0.6 to 1.3 cm) slices. Again, without cutting through the root. See the video below in the recipe card for a demonstration. (PS Thank you Gordon Ramsay for sharing this trick!)

For the mushrooms, slice them into 1cm (0.4 inches) thickness.

cutting a yellow onion into two, next to the root
Cut next to the root, but not through it
cut up yellow onion with the skin removed
Peel off the skin
removing the top of the onion
Cut off the top
pointing a knife to the root of the yellow onion, to avoid crying when cutting the onion
Point your knife to the root
cut up half of an onion, on a north-south direction
Slice the onion, without cutting through the root.
removing the root of an onion by cutting it away with a knife on a bamboo cutting board
Remove the root
slicing the other half of a yellow onion to make caramelized onion
Cut the other half onion with the knife facing the root/top (in a North-South direction)
slicing up the two ends of a yellow onion on a wooden cutting board
Slice the other half of the onion
cut up baby bella mushrooms on a bamboo cutting board
Slice your mushrooms

Add onions first: Heat the olive oil over medium heat. Then brown the onions first for about 5 minutes, until you get those fragrant sauteed onions. As always, aromatics should go first in the pan!

Add mushrooms: Now it’s time for the sliced mushrooms to go into the pan! Continue cooking for 20-25 minutes on low heat.

Keep an eye out: If it starts to look dry, splash 1 Tablespoon of water to deglaze. Only add 1 Tablespoon at a time because if you have too much liquid in your pan, they will steam instead of caramelize.

Salt: After 25 minutes, sprinkle the salt, stir, and turn off the heat to serve!

sauteed yellow onion on a black frying pan
sliced yellow onion and baby bella mushrooms after sauteeing for 10 minutes on a black frying pan
sliced baby bella mushrooms and yellow onion after sauteeing for about 30 minutes on a black frying pan
caramelized onions and mushrooms on a black frying pan, with a stirring spoon on the bottom right

Can You Caramelize Onions and Mushrooms Together?

Yes, you can! Mushrooms can be cooked for quite a long time without getting mushy. So you can add them early on when cooking, just like what I did in this recipe!

Toppings & Serving Suggestions

Want to amp up the flavor? I recommend adding some herbs or spices! Here are some tasty suggestions:

  • parsley
  • thyme
  • rosemary
  • paprika powder
  • garlic powder

What to Pair With Caramelized Onions?

I like to pair this caramelized mushrooms and onions recipe as fillings for my burgers, sandwiches (such as in this Hummus Bagel Sandwich recipe), and wraps. You can also serve this as a side dish with mashed potatoes, my Healthy Garlic Bread recipe, or Garlic Bread with Regular Sliced Bread recipe. I’ve also made pasta with caramelized onions and mushrooms and I can recommend that you try that combination too!

a fork holding caramelized onions and mushrooms with more caramelized onions in the background

Storage, Meal Prep, and Freezing Instructions

Storage: Store in an airtight container in the fridge for up to 5 days. Although kudos to you if you could keep this for 5 days because I always end up finishing them so quickly since it’s so delicious!

Meal prep: This recipe will last up to 5 days in the fridge so you can prepare ahead for the whole week. It’s the perfect recipe to batch-cook at the weekend when you have more time. You will be super excited for your next meal just thinking about how much flavor this recipe packs!

Freezing: Freeze in an air-tight container for up to 3 months. To heat up, just give them a quick stir fry in a pan. You can also microwave them when pressed for time.

How Do You Reheat Caramelized Onions?

Need to reheat your caramelized onions after storing them either in the fridge or the freezer?

You can quickly stir-fry the caramelized onions and mushroom again just before serving. Add splashes of olive oil or water to prevent them from sticking to the pan. Heat until everything is warm, for about 3-5 minutes depending on the portion size.

You can also simply microwave it for 30 seconds up to 2 minutes, depending on the portion size.

FAQs

Should you cover onions when caramelizing?

Nope, don’t do this. Covering the pan traps the liquid and it will steam instead of caramelizing the onions and mushrooms.

How often should you stir caramelized onions?

To put this simply, often enough so that it doesn’t get burned, but not too often so it can caramelize. I stir mine about every 5 minutes, but this will also depend on the exact type of pan that you’re using.

If you’re new to cooking, it’s better to stir it more frequently. This way, you might take more time until the onions are properly caramelized, but you would prevent burning which is irreversible!

Should onions be caramelized on medium or high heat?

I would actually advise caramelizing your onions on low heat instead. If the heat is bigger/stronger, you might risk burning.

But you might need to caramelize your onions on medium heat if you are cooking a big batch.

a close up shot of a fork holding a caramelized mushroom with more caramelized mushroom and onions in the background

Looking for more Easy Side Dish Recipe?

Check out some of these recipes!

Prefer something sweet instead? Check this out!

Print Recipe
5 from 2 votes

Caramelized Onions and Mushroom

Just 4 ingredients and 30 minutes to make this rich caramelized onions and mushroom goodness. Perfect as a side dish, or toppings for your burgers and wraps!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, French
Keyword: caramelized onions and mushroom
Servings: 4 servings
Calories: 190kcal

Ingredients

  • 1 large yellow onion sliced
  • 8 oz mushrooms baby bella or white, sliced (227 grams)
  • 2 teaspoons olive oil
  • ¼ teaspoon salt

Instructions

  • Slice: Cut the onion into halves, peel off the skin, then slice it thinly into 0.25 to 0.5 inches (0.6 to 1.3 cm). See video or post above for a demonstration.
    Thinly slice the mushrooms into 0.4 inch (1 cm) slices.
  • Add onions first: Heat a wide non-stick pan over medium heat and add the olive oil. Once the oil is hot (after about 30 seconds), add the onions. Stir occasionally for about 5 minutes. Be careful not to burn them by turning down the heat if necessary.
  • Add mushrooms: Once the onions become golden brown, add the sliced mushroom. Let it cook uncovered for another 20-25 minutes while stirring from time to time to prevent burning. Turn the heat to low if it starts to burn too quickly.
  • Splash (if necessary): If it starts to look dry, splash 1 Tablespoon of water to deglaze the pan. Repeat as necessary, but not too often (for me it took about 5 Tablespoons).
    In general, you want to be able to stir them without anything sticking to the pan, but you do not want liquid in your pan so that the onions can caramelize instead of being steamed.
  • Taste test: This dish is done when the onions turn dark brown and there is no crunch to them anymore. If they still taste a bit crunchy, cook a bit longer to let them fully caramelize.
  • Salt: Sprinkle the salt, mix, then turn the heat off immediately. Enjoy!

Notes

Storage, Meal Prep, and Freezing Notes:
  • Storage: Store in an airtight container in the fridge for up to 5 days. Although kudos to you if you could keep this for 5 days because I always end up finishing them so quickly since it’s so delicious!
  • Meal prep: It makes this recipe perfect to batch-cook at the weekend when you have more time. You will be super excited for your next meal just thinking about how much flavor this recipe packs!
  • Freezing: Freeze in an air-tight container for up to 3 months. To heat up, just give them a quick stir fry in a pan. You can also microwave them when pressed for time.

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February 23, 2023
2 Comments