for the rice
- 1/3 cup sushi rice, soaked in cold water for 30 minutes and rinsed well in a sieve
- 2/3 cup cold water
- 1 TB sesame seeds
- 1 tsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
for the shiitake
- 1 tsp toasted sesame oil
- 6–8 shiitake caps, washed and destemmed
- 1 TB water
- 1/3 cup Everything Sauce
- 1/2 tsp cornstarch, dissolved in 1 1/2 tsp cold water
- 6–8 flowering chives or toasted nori, cut into thin strips
- black and white sesame seeds
- soy sauce
- Place the rice and water in a rice cooker set to the sushi rice setting. Once the rice is done, stir in the sesame seeds, rice vinegar, sugar and salt and allow to slightly cool.
- Place the sesame oil in a small pan (preferably cast iron) over medium heat. Trim a little off the edges of the shiitake caps to make all of the caps uniform in size if you want. Add in the shiitake caps, gill side down, for about a minute. Flip them over and drizzle the 1 TB of water over the top, and allow to soften for about a minute more. Dab off any remaining moisture with a papertowel.
- Add the Everything Sauce over the shiitake, then flip again. Drizzle the cornstarch/water mixture over the top, stirring immediately. Once it thickens, remove the pan from the heat and set aside to slightly cool.
- To form the nigiri, separate the cooled rice into 6-8 equally sized, football-shaped pieces (wet your hands first to prevent sticking). Drag the shiitake through the sauce, then place on top of the rice.
- If using flowering chives, run them under hot water for about a minute to make them pliable. Tie the chive securely around the nigiri, or or wrap a toasted nori strip around it, using a bit of water to seal it. Sprinkle with extra sesame seeds, then serve immediately with soy sauce.