Prep: 25 minutes after preparing sushi rice, shiitake mushrooms and omelettes
Serves 4

Ingredients

2 cups prepared sushi rice (See the recipe ‘Perfect Sushi Rice’)
4 seasoned mushrooms, thinly sliced.
2 tablespoons toasted sesame seeds, black or white
8 thin Japanese omelettes (See the recipe ‘Thin Japanese Omelettes’)
8 coriander or flat leaf parsley stalks, 15cm long (Strips of the green spring onion leaf can be used. Soak in hot water until supple, remove and leave to dry.)

Step 1

Mix the sushi rice, mushrooms and sesame seeds in a bowl. The mixture should remain sticky and pliable.

Step 2

Place an omelette on a clean surface and spoon about 2 tablespoons of rice stuffing into the center. Use the spoon to gently shape the rice into a ball.

Step 3

Run the back of a knife along the coriander or flat leaf parsley stalk to tenderize it. Gather up the edges of the omelette and tie with the stalk to create a little pouch.

OR

Step 2

Spoon 2 tablespoons of the rice stuffing onto an omelette. Use the spoon to shape the rice into a rectangular shape.

Step 3

Gently wrap the omelette around the rice to make a rectangular parcel. Tie a coriander or flat leaf parsley stalk around the parcel to secure.