Vegan Sushi Rolls with Shiitake Mushroom and Scallion

Place the dried shiitake mushrooms in a bowl and cover with hot water. Let them soak for 20 minutes until they are soft and rehydrated. Then drain, gently squeeze out excess water, and slice them thinly.

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 360 ml (1.5 cups) water in a rice cooker or a pot. Cook according to your rice cooker's instructions, or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Then remove from heat and let it steam, covered, for 10 minutes.

In a small saucepan, warm the rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula. Allow it to cool until it is slightly warm or at room temperature, covering with a damp cloth.

While the rice cools, heat a skillet over medium heat and add the sesame oil. Add the sliced shiitake mushrooms, soy sauce, and mirin. Sauté for 3–4 minutes until the mushrooms are coated and fragrant, and most of the liquid has evaporated. Set them aside to cool.

Trim the scallions and slice them into thin strips, including the green tops. Set them aside.

Place a bamboo sushi mat on a clean work surface. Lay one nori sheet, shiny side down. With wet hands, spread about 1/4 of the rice over the nori, leaving a 2-cm (about 1 inch) empty strip along the top edge. Arrange a row of mushroom slices and scallions across the center of the rice. Use the mat to lift the nori and roll it over the filling, pressing gently to form a tight cylinder. Repeat with the remaining ingredients to make four rolls.

With a sharp, damp knife, cut each roll into 6–8 slices. Wipe the knife clean between cuts for neat edges. Serve the sushi rolls with pickled ginger, wasabi, and extra soy sauce if desired. Sprinkle with toasted sesame seeds for a nutty finish.