Ingredients
Base
Sushi rice, seasoned, warm200 g
Sesame Mushroom
Mixed mushrooms (oyster, shimeji)140 g
Soy sauce10 ml
Sesame oil5 ml
Garlic, fine chop4 g
Toppings
Seaweed salad (PURCHASED)30 g
Cherry tomatoes, halved40 g
Radish, fine slice20 g
Kewpie mayonnaise (PURCHASED)20 g
Finish
Spring onion, thin slice8 g
Toasted sesame seeds3 g
Method
1
Sear mushrooms in hot pan with garlic, 3–4 min until edges crisp.
2
Add soy and sesame oil, toss 30 sec. Off heat.
3
Pack sushi rice into kraft bowl, smooth flat.
4
Arrange in wedges: mushrooms, seaweed salad, cherry tomatoes (halved cut-up), radish.
5
Squeeze mayonnaise in a swirl on top.
6
Finish with spring onion and toasted sesame.