Cook the rice ahead of time, and let it cool. Short grain brown rice will be sticky enough to use instead of the white sushi rice, while long grain brown rice will not work. Stir in a tablespoon or two of vinegar, just enough to make the rice stick to itself.

Marinate the mushrooms ahead of time as well, by placing the slices in a container with a sealing lid. Sprinkle sea salt and tamari on the mushrooms, seal the container and shake. Allow the mushrooms to marinate about an hour until they are very soft. Squeeze any excess tamari off the mushrooms, otherwise it will come out in your sushi roll.

Lay out a sheet of nori on your rolling mat. There are often grooves in the nori to show where you should cut your sushi – these lines should be oriented parallel to the direction you’re facing, not perpendicular.

Spoon some rice onto the nori, wet your hands and spread the rice out to cover the sheet. Leave a space along the back edge of the sheet to seal the roll. Place a row of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Dry your hands, then roll the sheet up & over the row of vegetables. Press tightly back towards you, and also down onto the roll. Do not squish, but make sure you are getting a tight roll. Peel the rolling mat up, and continue to roll. Press the roll together as you go, finishing with the strip at the far edge that has no rice to seal.

Allow your sushi roll to sit for a few minutes for the nori to be softened by the rice, then cut into slices and serve. A dipping bowl of tamari, some pickled ginger and some wasabi are the common accompaniments, and it is much more fun to eat with chopsticks!