Ingredients
150 g (about 5 oz) sticky rice, several sheets of ready-to-eat seaweed, 5 dried shiitake mushrooms, 85 g (about 3 oz) ham, 1 1/2 cups broth.
Seasonings
Diced celery and diced carrot, 2 tablespoons each, plus a little chopped scallion and a dash of white pepper, with salt to taste.
Instructions
1. Cut the seaweed into strips; dice the ham; soak the shiitake mushrooms until soft, then dice them and mix with a little oil and cornstarch.
2. Wash the rice and cook it in broth. Once the broth is hot, add diced shiitake mushrooms, ham, celery, and carrot along with the seasonings. When the rice is fully cooked, sprinkle with chopped scallions and stir to combine into a mixed rice.
3. Place a sheet of plastic wrap on a sushi rolling mat, lightly dampen the surface, spread a small amount of the mixed rice onto the plastic wrap, use the mat to roll up the plastic wrap and shape the rice into a small cylinder, then wrap it with a strip of seasoned seaweed to finish.