Grand winner sushi by Kayleigh Mort, from the Original Sushi Competition 2005.
- 150g sushi rice
- 9 shiitake mushrooms
- 15g smoked salmon
- Some cheese (grated)
- Some parsley (chopped)
- 700ml dashi
- 3 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sugar
- Mix dashi, sugar, soy sauce and mirin to make stock and cook de-stalked shiitake mushrooms in it for 10-15 mins then leave to cool. Dice 3 mushrooms finely for filling.
- Mix sushi rice with diced shiitake mushroom and smoked salmon.
- Stuff each remaining mushroom with 25g of mixed sushi rice.
- Sprinkle cheese on tops¬† of sushi, lightly steam until cheese melts and sprinkle parsley on tops for decoration.