Shiitake Tofu Teriyaki Sushi

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This is a really nice combo because of the rich flavours in the shiitake mushrooms and the teriyaki sauce. I prepared this as a futo maki (sushi roll) style sushi because it’s easy, I like the texture on my tongue and it holds the ingredients well.

Ingredients

• Nori sheets (seaweed)
• White sushi rice (the current photo has some black rice sprinkled through, which negatively affected the flavour and appearance. Additionally, as I didn’t have sushi rice, I used arborio rice because that’s what I had in my pantry. This also isn’t as good)
• Rice vinegar
• Shiitake mushrooms
• Tofu (I recommend firm tofu, but not Silken tofu as I used in the photograph, again, because this is what I had available at the time)
• Salad leaves
• Mirin
• Soy sauce

Directions

1. Cook the rice, then mix in some rice vinegar once it’s cooked
2. Give the rice time to go cold (because if you put warm, wet or hot things on the nori, it will break up)
3. Finely slice, then cook the shiitake mushrooms and tofu
4. When the shiitake mushrooms and tofu is cooked, turn the heat right down and add mirin and a splash of soy sauce mixed in (this is your teriyaki sauce)
5. Turn the cooker off and leave everything to cool while you thinly (no more than a grain or 3 deep) spread the rice over a sheet of nori
6. In the middle of the rice, make a line of salad and shiitake/tofu, layered on each other
7. Roll the sushi up and slice (tip: you’ll need a super sharp, clean, dry knife to cut the sushi nicely. Also, expect to lose the ends of the roll – these go to the chef. Finally let the knife do the work when you cut, otherwise you’ll end up with a mess)