Shiitake Mushroom, Sesame & Watercress Sushi
Randomly decided to make sushi (not something I randomly make) and realized this vegan version is really good! Would be great as a party tray, assuming you assembled it right before the party (no meat/fish means it is safe at room temp).
Clean 1.5 C shiitake mushrooms, remove caps. Thinly slice.
Combine with 2 teaspoons sesame oil, 2 tea soy sauce and 1/4 tea garlic (fresh crushed or dried/powdered works too).
Sprinkle with sesame seeds (black sesame seeds are dramatic!). Toss and let sit for 5-10 minutes to marinate- the mushrooms will shrink a little.
Make brown sushi rice, or use leftover plain brown rice (heat a little with a drip of water and some komezu vinegar).
Carefully lay a 2" wide strip of brown rice about 1/2 inch from one end of a sheet of nori. Arrange marinated mushrooms on top of rice. Then put a few sprigs of watercress.
Roll up tightly. Use a dab of water to seal the final edge of nori to itself.
Transfer to cutting board. Slice into 1" rounds using a sharp knife (dipping knife in water helps prevent sticking).
Lay on a tray with the cut sides up. Serve with optional soy sauce on the side for dipping.