Fisherman’s Sushi from The Sushi Experience by Hiroko Shimbo

Ingredients

• 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls
• 6 large fresh shiitake mushrooms, preferably the plump donko variety, stems removed
• Four 8-inch-diameter thin omelets without potato starch
• 4 shiso (perilla) leaves, cut into fine julienne strips, or ¼ cup coriander*
• 1 whole sheet nori (laver), torn by hand into 1-inch pieces
• 2 tablespoons white sesame seeds
• 2 scallions, green part, cut into thin rings
• ¼ cup sake (sweet cooking wine)
• ¼ cup mirin (rice wine)
• ½ cup shoyu (soy sauce)
• 1 pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna)
• 1 ounce ginger (¼ cup), peeled and cut into fine julienne strips
• 1 bunch mitsuba greens (trefoil) (1½ ounces) or ⅓ cup coriander leaves