Name: SPICY SHIITAKE MUSHROOM ROLL
Yield: 2 servings
Ingredients: 1 cup sushi rice; 2 cups water; 1 TB rice vinegar; 1 TB sugar; 1/2 TB salt; 5-7 large dried shiitake mushrooms, soaked in very hot water for 30 minutes to an hour; 1 1/2 tsp Ener-G, whisked with 5 TB water; 1 cup cornstarch (stored in the freezer a few hours before frying); vegetable oil; 2 nori sheets; 1-2 TB sriracha, mixed with 1-2 TB Vegenaise; crushed red pepper, pickled ginger and soy sauce, to serve