This dish takes a bit of practice and quite a long time to prepare. It works best when combined with a variety of other sushi, some pickled ginger, wasabi (Japanese horseradish) and perhaps some miso soup. The secret to success lies in the ingredients, especially the rice. Look for Japanes brands like Nishiki, a short grain white rice with a coating of glucose that heps it stick together. Do not wash this rice before cooking.
6 oz. Honey mushrooms (Armillariella Mellea)
Premixed Teriaki sauce or prepare:
Nori seaweed (dried seaweed 'paper' made for sushi rolling)
1 t sesame seeds
2 scallions cut in strips
1 1/2 cups Japanese sticky rice
1 tsp sugar
1 tsp rice vinegar
Slice fresh mushrooms into thin slivers. Sautée with sesame oil, grated ginger and garlic for 5-10 minutes, until liquid is mostly gone, then add soy sauce and rice wine and sugar, and sauté for another few minutes. (Or cook the mushrooms alone for 5 minutes, then add a dash of premixed Teriaki sauce, and sautée for an additional minute.) Remove from heat.
Cook 1 1/2 cups (dry) short grain japanese rice with 2 1/4 cups water, then mix in 1 tsp each sugar and rice vinegar. Compress slightly with a damp spoon, cover, and set aside to cool for a few hours.
Assemble sushi with sushi roller, maki, rice, and assorted ingredients added to the sautéed mushrooms. Cut into six for each roll. Sprinkle sesame seeds on top of cut rolls before serving. Serve with wasabi and soy. Makes enough for four on their own, or when mixed with other sushi..