Winner of the 2004 Original Sushi Competition. Recipe by Kayleigh Mort.
- 40g sushi rice
- 3 de-stalked shiitake mushrooms
- 5g smoked salmon
- a little cheese
- pinch of chopped parsley
- 235ml dashi
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- Add the sugar, soy sauce and mirin to the dashi, and simmer with mushrooms in it for ten minutes. Remove, allow to cool then dice one of the caps finely.
- Mix the sushi rice, diced mushroom and salmon together, then stuff into the two remaining caps.
- Sprinkle the cheese onto the sushi, steam until the cheese melts, and top with parsley.