A traditional cone shaped sushi filled with perfectly cooked sushi rice, a few sauteed shiitake mushrooms and chives.
To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.
Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.
Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.
Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.
Slice the shiitake mushrooms very thinly.
Cut the chives into 5 cm long pieces.
Heat a frying pan until hot and add the peanut oil. Fry the shiitake mushrooms very quickly and then add a splash of soy sauce. Remove from the pan and allow to cool.
Cut the nori sheet into 4 squares. Place a sheet in your hand and place a small ball of the seasoned sushi rice in the centre of the nori. Add some shiitake mushrooms and a few pieces of chive. Add a smear of wasabi. Roll into a cone shape. Repeat to create the remaining portions.
«This style of sushi is one that is often made sitting around a table with the ingredients in front of you. It is meant to be eaten immediately.»