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Place sesame oil in medium skillet and over medium heat. Add garlic clove and sautee for 1 minute.
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Add shiitake caps and cook for about five minutes, flip, then cook another five minutes.
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Caps should be tender and slightly browned at this point. Add water, soy sauce and chili paste. Raise heat to medium-high and simmer for about 2 minutes, or until most of the liquid has evaporated.
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Cut about ⅓ of the length off of each nori sheet and discard or save for another recipe.
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Place one of your sheets on a bamboo mat.
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Keep a little bowl of water close by. Using wet hands, cover nori with a thin layer of rice.
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Arrange half of your mushrooms in a single line along the width of nori, about one inch away from you.
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Take the bamboo mat and end of nori closest to you and tightly roll it over your mushrooms. Tuck the end of the nori in and continue rolling, using the mat to press your roll tight.
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Once completely rolled, slice into eighth pieces. Repeat using your other nori sheet and remaining rice and mushrooms.
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Sprinkle with sesame seeds and serve with soy sauce, wasabi and pickled ginger.