Rice and Mushroom Egg Rolls

Name: Rice and Mushroom Egg Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 4 shiitake mushrooms; 2 batches Plain Sesame Omelet, omitting the sesame seeds; 2 batches Plain Sesame Omelet, omitting the sesame seeds; 1 clove garlic, crushed; 2 tablespoons soy sauce; 1 cup (150 g) cooked Sushi Rice; 1 green onion (scallions), sliced; 1 green onion (scallions), sliced; ¼ teaspoon salt; ¼ teaspoon black pepper

Preparation info

Makes
6
parcels

Difficulty
Easy
Ready in
15 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

4 shiitake mushrooms
2 batches Plain Sesame Omelet, omitting the sesame seeds
1

Asia
Japan
Starter
Vegetarian

Method

If using dried mushrooms, soak them in hot water to soften, about 20 minutes. Drain the mushrooms and squeeze out any excess moisture.
Make 6 small omelets in a small skillet. Stack the omelets on top of each other and cover with a cloth to prevent them from drying out.
Discard the mushroom stems and dice the caps. Combine the garlic and soy sauce in