5 ounces shiitake mushrooms (stems removed and chopped into strips)
1 zucchini (chopped into strips)
2 nori sheets
1 tablespoon white or black sesame seeds
1 1/2 cup cooked Japanese rice at room temperature
2 tablespoons Nakano Original Seasoned Rice Vinegar
1/2 tablespoon sugar
1/2 teaspoon salt
1 scallion (finely chopped)
1 teaspoon soy sauce
1/2 teaspoon mirin
2 tablespoons mayonnaise
salt and pepper to taste
In a medium size pan over medium high heat, add olive oil, mushrooms and zucchini. Cook for 4-5 minutes, until zucchini is softer but still yields a crunch. Turn the heat off, season with salt and pepper and transfer to a plate. Set aside.
Put the rice in a large bowl and add rice vinegar, sugar and salt. Using a rice paddle fold the rice until the ingredients are evenly spread.
Making uramaki rolls: Place a sheet of nori on top of a bamboo mat (sushi roller).
Set a bowl of salted water next to the bamboo mat and wet your fingers. Add 3/4 cup cooked rice to the center of the nori sheet and spread it evenly across by gently pressing down. Continue until the entire sheet is covered. Sprinkle sesame seeds evenly on the rice.
Flip the sheet over so the rice is facing down. Add a little mayo and a few pieces of zucchini and shiitake mushrooms across the edge of the sheet closest to you (parallel to you).
Grab the bottom of the mat with your thumbs and hold on to the filling with your remaining fingers. Roll away from you while keeping a slight pressure on the mat. Keep rolling until you’ve reached the end of the mat.
Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.