|3 cups||Chicken stock, or use vegetable stock|
|1||Finely chopped spring onion|
|5||Shiitake mushrooms, finely chopped (Main)|
|1 drizzle||Olive oil, for cooking|
|1 knob||Butter, for cooking|
|1 cup||Sushi rice (Main)|
|1 cup||Sake (Main)|
|1 small handful||Micro greens, and a few fried exotic mushrooms, or use more shiitakes for serving|
AdvertisementAdvertise with NZME.
- Heat chicken or vegetable stock.
- Heat a little olive oil and a knob of butter in a frying pan. Add chopped spring onion and shiitake mushrooms and fry until soft. Add sushi rice and cook, stirring, to coat the rice.
- Add sake, cooking and stirring the liquor into the rice until absorbed. Slowly add hot stock, ½ cup at a time, cooking fully into the rice each time. When the rice has cooked until tender to the bite, and the mixture is creamy, it's ready to serve.
- Serve, sprinkled with sea salt flakes and fresh pepper. Garnish with micro greens and a fried mushroom or three.