For 10 onigiri
Ingredients:
- About 15 Paris mushrooms
- 2 tbsp honey
- 3 tbsp soy sauce
- Shiso furikake
- 2.5 sheets nori seaweed
- Cooked rice
Process:
- Wash and slice the mushrooms thinly using a mandoline or knife. Add honey and soy sauce, and mix well.
- Cook over high heat initially, then reduce the heat to let the liquid evaporate and the mushrooms caramelize. Watch closely towards the end of cooking to avoid burning. Once well-colored, set aside.
- In a mold previously soaked in water, add a spoonful of cooked rice, creating a well. Add a generous spoonful of mushrooms and sprinkle with shiso furikake. Add another spoonful of rice, close the mold with light pressure, and unmold.
- Wrap the onigiri with a piece of nori cut into four. Decorate with additional mushrooms and a bit of shiso furikake on top.
- Enjoy immediately to savor the crunchy texture of the nori and the delightful flavors.
