Mushroom Rolls Wrapped in Rice

1Combine vinegar, sugar and ½ tsp salt in a small saucepan over low heat. Heat until sugar and salt dissolves, then set aside to cool.

2Meanwhile, rinse rice in a large bowl with cold water until water runs clear. This will remove excess starch from the rice. Drain rice well in through a fine mesh strainer. Combine rice and 2 cups (500 mL) water in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Simmer until all water is absorbed, about 20 min. Turn off heat, and keep rice covered for another 10 min.

3Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, until dark golden, 8 to 10 min. Stir in remaining ¼ tsp salt and pepper. Set mixture aside to cool.

4Gently transfer cooked rice to a large bowl. Drizzle vinegar mixture very slowly over the rice, while gently folding rice with a spatula. You want to fluff the rice and not break the grains. Gently fold rice until it reaches room temperature.

5Wrap a bamboo sushi mat on all sides with plastic wrap. Place a nori sheet, shiny-side-down, on prepared mat. Using wet fingers, gently spread a scant ½ cup (110 mL) sushi rice evenly over two-thirds of nori sheet. Rip off remaining one-third of nori sheet.

6Flip over nori so that it is rice-side-down on mat. Arrange ¼ cup (60 mL) mushrooms in an even line along the length and in the middle of nori sheet. Arrange ¼ cup (60 mL) kimchi in a line just under mushrooms. Lift the bottom of the mat up and over fillings, gently pressing and shaping into a tight log. Gently squeeze the mat around the roll until it feels uniformly snug. Repeat with remaining nori sheets, rice and filling.

7Pour shichimi togarashi on a large plate. Shake gently to evenly distribute around plate. Roll outside of sushi logs in seasoning.

8Slice sushi logs in half with a sharp knife, then cut each half into thirds. You will have 6 pieces of sushi per log. To get a nice clean cut, wet knife with water each time you make a slice.

9Arrange sushi on a clean platter. Drizzle with mayo. Serve with soya sauce, wasabi and pickled ginger, if desired.