METHOD

For the rice:
In a sieve, rinse the rice with cold running water, until the water runs completely clear.
Place rice in a pot with 500ml cold water and cover.
Bring rice to a boil over medium-high heat.
Once boiling immediately turn heat to the lowest setting.
Cook for 10 minutes.
Switch off the heat and let sit, covered, for 15 minutes.

In a small saucepan, dissolve the sugar and salt in the Safari Rice Vinegar over low heat.
Spread the hot steamed rice onto a large plastic tray or ceramic platter.
Pour vinegar mix evenly over rice and fold gently with a wooden spoon to mix.

Cover rice with a damp kitchen towel.

For the filling:
In a large frying pan over medium-high heat, heat the sesame oil.
Add the Denny Shiitake Mushrooms and cook until deeply golden brown.
Season lightly to taste.

Transfer mushrooms to a chopping board to cool.

Prep the other vegetables.

To assemble the rolls:

Prepare your bamboo mat by wrapping it well with cling film.

Place 1 sheet of nori onto your mat.
Scoop a heaped half cup of sushi rice on top of the nori.
Fill a small bowl with water to dip your fingers into- keeping them wet will prevent them from getting sticky when handling the rice. 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 cucumber, avocado and shiitake mushrooms.

Use your fingers to hold the vegetables in place while you begin to roll the nori.
Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll.
Transfer to a cutting board and cut it into even pieces.
Wipe your knife with a damp cloth in between slicing for clean cuts.

Repeat with the remaining rice and vegetables.

Serve the shiitake sushi with wasabi, pickled ginger, and soy sauce for dipping. Enjoy!