Sushi Recipes - Egg-wrapped Sushi with Mushrooms

Ingredients

• 4 dried or fresh shiitake mushrooms             

• 2 batches Sesame Omelet, omitting sesame seeds

• 1 clove garlic, crushed

• 2 tablespoons soy sauce

• 150 g (1 cup) cooked Sushi Rice

• 1 spring onion, sliced

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

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Method:

1. If using dried mushrooms, soak them in hot water to soften, about 20 minutes. Drain the mushrooms and squeeze out any excess moisture.

2. Make 6 small omelets in a small skillet. Stack the omelets on top of each other and cover with a cloth to prevent them from drying out.

3. Discard the mushroom stems and dice the caps. Combine the garlic and soy sauce in a bowl and mari­nate the mushroom for at least 15 minutes.

4. Drain the mushrooms and combine with the Sushi Rice and spring onion in a mixing bowl. Season with the salt and black pepper.

5. Place the omelets on a flat work surface and spoon 2 tablespoons of the mushroom-rice mixture onto each one. Fold in the sides to form a flat, square parcel and place seam side down on a serving platter.