Shiitake Mushroom Sushi
From Sushi by Ryuichi Yoshii
published by Periplus Editions
shiitake Mushroom Sushi
10 fresh shiitake mushrooms, stemmed
1 cup sushi rice
Rock or sea salt for sprinkling
2 lemons, cut into wedges
Using a sharp knife, score mushroom caps with an asterisk pattern, but avoid cutting through flesh.
Grill or broil mushrooms for 1-3 minutes, or until tender and darkened.
Sprinkle a little salt on mushroom caps.
Make sushi using nigiri-zushi method (see page 72), placing mushrooms either upside down or right-side up.
Serve with lemon wedges. Squeeze lemon juice on top before eating.
Makes 10 sushi