Stuffed mushrooms

Makes 6
This recipe uses the mushroom rice from the previous recipe and opens up a whole world of opportunities that can be explored. Try experimenting with stuffing different varieties of vegetable with different types of rice.
Ingredients 6 flat mushrooms 3 tbsp sesame oil 2 tbsp vegetable oil 3 tbsp rice vinegar 2 tbsp soy sauce 2 teaspoons sugar 1 batch mushroom rice	Place the oils in a frying pan and fry the mushrooms both sides over a medium to low heat until they are lightly browned.
	Add the remaining ingredients and simmer the mushrooms in the sauce until most of the liquid has evaporated away. Stuff with the rice and serve either warm or cold with pickled ginger and wasabe.

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Sesame oil isn't generally used for cooking but added as a finish to sauces. The oil should be dark brown and have a strong toasted sesame seed flavour. Use any Asian style brand. You will find it in most supermarkets.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally! It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.
Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar.