METHOD

FOR THE RICE:
In a sieve, rinse the sushi rice with cold running water, until the water runs completely clear.
Add rice to a pot with 500ml cold water, cover and bring to the boil. Once boiling immediately turn heat to the lowest setting and allow to cook for 10 minutes.
Switch off the heat and let the rice steam lid on for another 15 minutes.
In a small saucepan, dissolve sugar and salt in the Safari Rice Vinegar over low heat.
Spread the hot steamed rice onto a large tray or platter to cool.
Pour vinegar mix evenly over rice and fold gently with a wooden spoon or spatula to incorporate.
Cover rice with a damp kitchen towel, until ready to roll.

FOR THE FILLING:
Over medium-high heat, heat sesame oil in a large frying pan.
Add the Denny Shimeji Mushrooms and cook until golden brown.
Season lightly to taste before transferring mushrooms to a chopping board to cool.

TO ASSEMBLE THE ROLLS:
Prepare your bamboo sushi rolling mat mat by wrapping it well with cling film.
Place 1 large sheet of nori onto your mat.
Fill a small bowl with water and wet your fingers to prevent them from getting sticky when handling the rice.
Scoop a heaped half cup of sushi rice on top of the nori.

Using your fingers, spread the rice in an even layer over the nori, leaving a 3cm border at the top to seal the roll.
So that the rice is on the outside like a California roll- carefully flip the rice covered nori sheet over.
Over the bottom third of the nori, layer the cooked and cool shimeji mushrooms.
Use your fingers to hold the mushrooms in place while you begin to roll the nori.
To ensure a tight sushi roll squeeze the bamboo mat around the roll as you go along.

Transfer to a cutting board and cut it into even pieces.
Wipe your knife with a damp cloth in between slicing for neat pieces pieces of sushi.
Serve the shimeji sushi with wasabi, pickled ginger, and soy or teriyaki sauce for dipping.
Enjoy!