Summary

Ingredients

• 2 carrots, cut lengthways into thin sticks
• 12 mushrooms, dried shiitake mushrooms, cleaned, peeled and cut into thin strips
• 7 tablespoon sake, alternatively dry sherry or vermouth
• 3 teaspoons sugar
• 4 tablespoon soy sauce
• 0.5 ½ bunch chives
• Nori sheets
• Wasabi paste
• Rice, (sushi rice)

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Instructions

1. Bring the sake to the boil with the sugar and soy sauce and 5 tablespoons of water, insert the shiitake slices and simmer for about 15 minutes, then add the carrot sticks and simmer very gently for another 5 minutes. Let cool in the stock, then drain and pat dry on paper towels.
2. Wash the chives and pat dry.
3. Prepare rice as usual, spread the rice on halved nori sheets, then, instead of using fish strips, cover with the prepared carrot strips, mushrooms and 1-2 stalks of chives, with a little wasabi paste (I like to dilute the paste with a little water, it can then be better dose) and roll up the nori sheets with the help of a bamboo mat, chill briefly and cut into 6 pieces each. Serve with ginger, wasabi and soy sauce.