Miso-Shiitake Scallion Sushi Roll (Vegan)

Rinse sushi rice in a fine-mesh sieve until water runs clear. Combine with 360ml water in a rice cooker. Cook according to manufacturer's instructions. Alternatively, bring to a boil in a covered pot, then simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes.

In a small bowl, mix rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. When rice is done, transfer to a large bowl or hangiri (wooden sushi bowl). Fan the rice while folding in the vinegar mixture with a cutting motion. Cover with a damp cloth to keep moist.

Place dried shiitake in a bowl and cover with 500ml water (or enough to submerge). Let soak for 20 minutes until softened. Alternatively, microwave for 2-3 minutes. Squeeze out excess liquid, reserve 100ml of the soaking liquid for the glaze.

Slice shiitake caps into 0.5cm strips (discard stems if tough). In a small saucepan, combine soy sauce, mirin, 1 tsp sugar, and 100ml reserved soaking liquid. Add shiitake strips. Simmer over medium heat until liquid is mostly absorbed and mushrooms are glossy, about 8 minutes. Stir occasionally.

Trim scallions and cut into long strips, about the length of the nori (use both white and green parts). If using large scallions, halve lengthwise.

Place a bamboo sushi mat on a clean work surface. Lay a nori sheet, shiny side down, with the lines running horizontally. Have a small bowl of water with a little rice vinegar (tezu) for dipping fingers.

Moisten your hands with tezu. Spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 2cm strip at the top edge. Arrange a row of shiitake strips along the bottom edge, then place a few scallion strips on top.

Lift the bamboo mat and roll the nori over the filling, tucking tightly. Continue rolling until the entire sheet is rolled. Squeeze gently along the roll to seal. Repeat with remaining ingredients (makes 4 rolls).

Using a sharp, wet knife, slice each roll into 6-8 pieces. Wipe knife clean between cuts for neat slices. Arrange on a plate and serve with soy sauce, pickled ginger, and wasabi if desired.