Portabello mushroom onigirazu: Delicious sushi sandwiches

Method

• For the rice
• Rinse the sushi rice in a sieve, extremely well, until the water runs clear. Pour the rinsed rice into a pot with the 500ml water. Place a lid on the pot and allow to sit for 30 minutes.
• Place rice onto the heat and bring to a boil. Once rice reaches a boil turn the heat down to the lowest setting. Cook for 10 minutes. Switch the heat off and leave the rice, lid on, for a further 15 minutes.
• In a small saucepan, combine the salt, sugar and rice vinegar over low heat.
• Once dissolved, pour evenly over the rice and fold very gently with a wooden spoon or silicone spatula.
• Spread rice out onto a clean tray and allow to cool.
• For the filling
• Heat a large frying pan on high heat. Add a drizzle of sesame oil and the mushrooms. Cook until just golden brown and tender. Pour in the soy sauce and toss to coat. Set aside.
• Slice and dice the rest of the vegetables.
• Assembly
• Lay a nori sheet (rough side up) on a clean work surface. With wet fingers to prevent sticking, position ± ½ cup of the cooked rice in the centre of the nori sheet and shape it into a square, at a 45˚ angle to the nori.
• Layer the baby spinach, carrot, pickled ginger, avocado, mushrooms and cucumber.
• Put another ± ½ cup layer of rice on top of the filling, and compact it down into a square.
• Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap tightly and shape neatly.
• Repeat with the remaining rice and fillings.
• Leave each onigirazu wrapped for 10 minutes so the nori softens slightly. Slice in half and sprinkle with black sesame seeds. Serve with some soy sauce for dipping and enjoy!