|Brown rice||1 Cup (16 tbs)|
|Rice vinegar/White distilled vinegar||1⁄4 Cup (4 tbs)|
|Chinese mushrooms/6 large white mushrooms||3|
|Water||1 Cup (16 tbs)|
|Mackerel fish||4 Ounce|
|Bamboo shoots||1⁄4 Cup (4 tbs), cut into fine strips|
|Carrots||1⁄2 Cup (8 tbs), cut into strips|
|Soy sauce||4 Tablespoon|
Cook rice according to preferred method.
Toss rice gently, while it is still hot, with vinegar.
Cool to room temperature.
Soak mushrooms in hot water to cover, until they are soft.
Drain, squeeze water out, and reserve water.
Cut out and discard stems; cut tops into strips.
Add Dashi to mushroom water to make 1 cup liquid, then simmer fish in this until tender (approximately 10 to 15 minutes).
Lift fish out and set aside to cool.
When cool, skin and bone fish.
Using the same liquid the fish cooked in, simmer mushrooms, bamboo shoots and carrots until tender.
Add vegetables and flaked fish to rice, tossing all ingredients together lightly.
Toast nori, by holding one sheet at a time above a burner on high heat, waving it back and forth until it has turned a dark green-brown color and has become more rigid.
Combine tamari soy sauce and water and spread some over one side of the sheet of nori.
Spoon the rice mixture down the center of the sheet of nori.
Wrap the nori around it, pulling over and tucking under first one side then the other, to make a cylinder approximately 1 1/2 inches thick.
Cut this cylinder into slices approximately 1 inch thick and serve at room temperature.