Pink oyster mushroom sushi

Mushrooms:

• 200 g pink oyster mushrooms

Vegetables:

• 1 carrot (sliced lengthwise)

• 1/2 cucumber (sliced lengthwise)

• 1 beetroot (sliced lengthwise)

• 1/2 red onion (sliced lengthwise)

Liquids:

• 3 tbsp. soy sauce

• 250 ml rice vinegar

• Teriyaki sauce

Additionally:

• 2 tbsp. sugar

• 1 nut sesame seeds

• 200 g sushi rice

• 1 pack of nori sheets

• Salt

• Pepper
  

1. Rinse the sushi rice with cold water. Then put in a pot with 300 ml of cold water and leave for 30 min. Bring the water to a boil and then reduce the heat to simmer slowly for about 10-12 minutes. Remove from the stove and keep the lid on the pot for another 10 minutes.

2. Mix vinegar, soy sauce and sugar in a pan, heat and cook for about 10 minutes with the lid on until the liquid remains thick, fry the oyster mushrooms in it until they remain golden, about 3 minutes. Allow them to cool.

3. Place the nori sheet, spread the rice evenly on it, leaving a 2 cm line without rice on one side. Lightly cover the rice with sesame seeds, parallel to the no-rice line, about the middle of the nori sheet, make a line with oyster mushrooms and vegetables.
   Roll so that the no-rice line is last, lightly coat it with rice vinegar to stick it to the roll.

4. When using a rolling mattress, a square shape is created.

5. Served with Teriyaki sauce.