Ingredients:
7-8 serves

Sushi Rice
3cups of brown rice
800nl of water
*1 piece of Kombu seaweed or Wakame seaweed
A pinch of salt
*30ml of plum vinegar
30ml of apple vinegar
*1 teaspoon of rice syrup
(Put plum vinegar, apple vinegar and rice syrup together beforehand)
Carwari Organic Roasted Sesame Seeds

(Ingredients with * mark… you can buy them at Health Food Shops)

Ingredients mixed with the Sushi rice
50g of carrot
2 dried shiitake mushrooms
Half pack of Shimeji mushrooms
A little amount of Carwari Organic Toasted Sesame Oil
1 tablespoon of soy sauce
1/2 tablespoon of Mirin (sweet cooking rice wine)

Direction:

1. (Sushi Rice) Wash brown rice with water and drain. Add 800ml of water, salt and Kombu and cook the rice. Put the cooked rice into a large bowl (or wooden bowl for sushi) add the mix of vinegar and rice syrup and mix the rice. (Do not over mix it.)
2. Soak dried shiitake mushrooms in a cup of water until soft and chop them. (Do not throw away this water. You will use this Shitake stock later.) Cut carrots into juliennes. Break up shimeji mushrooms with your hands.
3. Heat Carwari Organic Toasted Sesame Oil and fry shiitake, shimeji and carrot separately. Pour 1 or 2 table spoons of stock from soaked dried shiitake, soy sauce and Mirin. Boil it till the liquid is gone.
4. Put the ingredients from direction 3 and Carwari Organic Roasted Sesame Seeds into the sushi rice. Serve the rice on a plate and put the decoration(**) on top. Put Italian parsley and thinly sliced ginger (soaked with plum vinegar) and sprinkle Carwari Organic Roasted Sesame Seeds if desired.

**Decoration:

Pickled Lotus Root with Plum Vinegar
1/2 of small size lotus root
30ml of Plum Vinegar
20ml of water
Cut lotus root in half and then slice them thin. Boil the lotus root with boiled water with a pinch of salt untill they get crunchy. Drain and wipe out excess water, then pickled them with plum vinegar for one night.

Fried Tofu…Imitation Egg
2 slices of fried tofu
30ml of stock from dried shiitake mushrooms
20ml of water
1 teaspoon of soy sauce
A little amount of turmeric
Remove oil from fried tofu by soaking in boiling water. Slice them into juliennes. Pour the stock from dried shiitake, soy sauce and water into a pot and put fried tofu in it then boil. Add turmeric and boil them till the liquid is gone.

Carrot
100g of carrot
A pinch of salt
A few thinly sliced ginger soaked in to plum vinegar
Cut carrot into star-shape. Add a few pinch of salt into boiled water and cook the carrots for 3-4 minutes.