Shiitake Nigiri

    Shiitake are just one type of mushroom that works well for these morsels. Try a bundle of delicate enoki mushrooms for a subtler flavor, or robust shimeji mushrooms for a stronger flavor.

    Rice Prep Time: Up to 1½ hours
    Sushi Prep Time: 15 minutes
    Makes 8 pieces

    8 small shiitake mushrooms, wiped and stems removed
    Oil for cooking
    One 4 x 7-in (10 x 18-cm) nori sheet
    1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice
    Tomato Furikake , to taste
    1 teaspoon finely grated fresh ginger
    1 green onion (scallion), thinly sliced

    Score the top of each mushroom with a knife. Coat the bottom of a large skillet with oil over medium heat. Add the mushrooms and cook just enough to release the fragrance. This should take a couple of minutes. Remove from the skillet and allow to cool.
    Cut the sheet of nori crosswise into 8 strips.
    Dip your fingertips in water and splash some across your palms. Squeeze a walnut-sized ball of the sushi rice, about 2 tablespoons, in your hand to form a neat rectangular bed of rice. Repeat to make 8 beds of rice in all.
    Top each bed of rice with a mushroom. For variety, place half of the mushrooms on the rice beds upside down. Secure the mushrooms in place with a nori strip “seatbelt.”
    Arrange the pieces on a serving dish. Top each piece with Tomato Furikake, grated ginger and sliced green onion. Serve immediately.