Umami black cod sushi roll with sautéed mushrooms, avocado, crispy garlic, sesame seeds, and a light soy drizzle on a ceramic plate

Black cod brings a natural richness that feels almost indulgent—but paired with deeper, savory flavors, it becomes something even more satisfying.

This umami black cod sushi roll leans into that balance. Sautéed mushrooms are tucked inside the roll for a soft, earthy layer, while crispy garlic on top adds just enough texture to keep each bite interesting. Finished with a light soy glaze, it’s rich, grounded, and just a little unexpected.

The flavor leans deeper than most rolls—rich, savory, and almost steak-like in a way that feels surprisingly familiar.

  • Prep Time:

    25 minutes

  • Cook Time:

    10 minutes

  • Total Time:

    35 minutes

  • Servings:

    2 rolls (about 12–16 pieces)

  • Ingredients:

    For the roll:

    • 1 cup sushi rice, cooked and seasoned
    • 2 sheets nori
    • 6–8 oz sushi-grade black cod, sliced
    • 1/2 avocado, sliced

    Sautéed Mushrooms (inside)

    • 1/2 cup shiitake mushrooms (or cremini/baby bella), finely chopped
    • 1 tsp oil (neutral or sesame)
    • 1 tsp soy sauce

    Crispy Garlic (topping)

    • 2–3 cloves garlic, thinly sliced
    • 1–2 tbsp oil

    Finish

    • Light soy glaze (or simple soy drizzle)
    • Optional: sesame seeds or green onions

  • Instructions:

    1. Prepare the rice: Cook sushi rice and season with rice vinegar, sugar, and salt. Let cool to room temperature.
    2. Cook the mushrooms: Sauté finely chopped mushrooms with oil and soy sauce until soft and lightly caramelized. Let cool slightly.
    3. Make crispy garlic: Gently cook sliced garlic in oil over low heat until golden and crisp. Remove and drain.
    4. Lay the foundation: Place nori on a bamboo mat and spread an even layer of rice, leaving a small edge.
    5. Flip (optional): Turn rice side down for an inside-out roll.
    6. Build the center: Add black cod, sautéed mushrooms, and avocado in a clean line.
    7. Roll it tight: Roll firmly using the mat, shaping evenly.
    8. Top and finish
      Drizzle lightly with soy glaze
      Sprinkle crispy garlic
      Add sesame seeds or green onions if using
    9. Slice and serve: Cut into even pieces with a sharp, wet knife and serve immediately.

    Serving Tip

    Add the crispy garlic just before serving so it stays light and crunchy.

If you’re new to working with raw seafood, our sushi-grade guide walks through what’s safe, what to look for, and how to get started with confidence.

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