- 4 sheets nori seaweed
- 4 large dried shiitake mushrooms
- 200g sushi rice
- 350ml water
- 4 tbsp. rice wine vinegar
- 1 tbsp. caster sugar
- 1 carrot
- 1 cucumber
Soak the mushrooms in hot water for 15 minutes, then take out of the water and dry on kitchen paper. Meanwhile, cook the rice in the water for 20 minutes until sticky and dry. Sprinkle with the vinegar and stir to combine.
Thinly slice the mushrooms. Thinly slice the carrot into matchsticks. Peel and de-seed the cucumber. Thinly slice into matchsticks.
Place a seaweed sheet onto a bamboo rolling mat. Cover with 1/6 of the rice, leaving 1-2cm space at the top. Arrange 1/6 of the mushrooms, carrot and cucumber in a thin line towards the bottom of the sushi sheet, then use the mat to roll the sushi into a tight roll. Repeat until you've used all the ingredients. Slice the rolls using a very sharp knife.