Directions

To Prepare

1. For best flavour, use dried mushrooms. Rehydrate the dried mushrooms in 200 mL water overnight. If time is limited, fresh mushrooms may be used instead.
2. Cut eel into bite size pieces. If you have a gas torch, lightly grill the eel for extra flavour.
3. Cut prawns into small pieces.
4. Cut carrots into 2cm x 1 cm rectangles and boil until cooked through.

To Make

1. Combine rehydrated mushrooms, water and sauce ingredients in a pot and cook until the mushrooms soak up the flavour. Cool until room temperature and slice into thin pieces.
2. Or if using fresh shiitake mushrooms, cook 100g of mushrooms with sauce ingredients and 30ml water for 5–6 minutes, until the mushrooms are caramelised. Cool until room temperature and slice into thin pieces.
3. Blanch snow peas, cool and cut into 3 pieces diagonally.
4. Cook rice. Take out into a large bowl and coat with sushi seasoning while it is still hot. Use a spatula to gently coat each grain with vinegar while trying to avoid breaking the grains.
5. Beat egg and cook thin omelette sheets in a pan. Once the sheets are cooled, slice into thin strips.
6. Once the sushi rice is cooled to room temperature, mix in carrots, mushroom, and ginger.
7. Serve in your desired plate and garnish with eel, prawns, omelette, lotus root, fish roe and snow peas. MIx all ingredients together before eating.