- 2 cups Genji mai brown rice or short or medium-grained white rice, cooked
- 3 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1-2 medium-sized carrots, diced
- 3 dried shiitake mushrooms, soaked in 300ml warm water, sliced, liquid reserved
- 1 teaspoon dashi powder
- 2 teaspoons mirin
- 2 teaspoons cooking sak
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- 2 eggs
- Half a handful green beans, blanched, and sliced on the diagonal
- Salmon roe (optional)
- In a small bowl, add the rice vinegar, sugar and salt; mix well – this is sushi vinegar mix.
- While the rice cooks, place the carrots, shiitake, dashi, mirin, sake, soy, sugar and reserved mushroom stock in a medium-sized pot. Bring to boil and simmer for 5-8 minutes. Turn off heat; set aside to cool.
- Crack the eggs in a small bowl and beat well. Place a small frying pan over medium heat and add 1 teaspoon oil. Pour ¼ to ½ of the egg mix into the pan to make a thin omelette. Repeat. Cut into julienne.
- When the rice is cooked, place in a large non-stainless steel bowl. Pour the sushi vinegar mix over and mix well.
- Drain the liquid from the carrots and shiitake; mix the vegetables with the rice.
- To assemble, divide rice between plates. Sprinkle omelette strips on top.
- Garnish with green beans and salmon roe if using.