Directions

To Cook

1. Place sushi seasoning ingredients in a small pan and simmer, stirring until the sugar is dissolved. Set aside to cool.
2. Rinse rice until the water runs clear and place in a saucepan with the water. Cover and let it simmer until the water is absorbed and the rice is cooked. Set aside to cool for 5 mins.
3. Place rice in a glass bowl, add sushi seasoning and stir with a rice paddle, fanning until the rice is cool.
4. Put a cookie mould or egg ring on a tray lined with baking paper. Press the rice into the moulds to form 4 burger shapes, sprinkling black sesame seeds on two of the shapes. Chill until needed.
5. Mix the flours, baking powder, salt and water to make the fritter batter. Chill until needed.
6. Place the pickling ingredients in a small pan and let it simmer, stirring until the sugar dissolves. Let the mixture cool.
7. Finely julienne the carrot and thinly slice the radish before adding both to the pickling mixture. Drain before serving.
8. Trim the enoki mushrooms, to separate, chop the shiitake mushroom finely. Place 1 tbsp of flour (extra) in a freezer bag, toss the enoki mushrooms till coated, fold the shiitake mushrooms and coated enoki mushrooms into the prepared batter.
9. Heat oil in a heavy based frying pan and spoon batter in, forming 2 patties. Fry until golden and cooked through.
10. Mix the Kewpie Mayonnaise, Kewpie Dressing Roast Sesame and wasabi paste together and pour into a serving bowl.
11. Slice the lotus root thinly and place in a bowl of water while heating the oil. Drain, pat dry and fry the lotus root until crisp and golden.
12. Process the nori sheet until it forms small crumbs, add the ground salt and stir to combine.

To Serve

1. Place a sushi circle on the serving plate, top with lettuce, avocado, pickled carrot, garlic chives & cucumber, place a mushroom fritter on top, add the pickled radish and a few shimeji mushrooms. Drizzle with a little sesame and wasabi mayonnaise. Place the remaining sushi circle on the top to form the burger.
2. Sprinkle the lotus chips with nori salt and serve with the remaining sesame & wasabi mayonnaise to dip.