Broiled Portobello Sushi with Soy Glaze

• 3/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sake
• 1 teaspoon sesame oil
• 1 garlic clove, smashed
• 1-inch piece fresh ginger, peeled and minced
• 3 small portobello mushrooms, cut on the bias in 1/2-inch slices
• 1 1/2 cups prepared sushi rice (page 80)
• 1 sheet nori seaweed, halved and cut in 1/2-inch strips
• 2 tablespoons sesame seeds, toasted (see Note, page 34)

1. Preheat the oven to 400F.
2. In a small pot, combine the soy sauce, brown sugar, sake, sesame oil, garlic, and ginger over low heat.
3. Swirl the pot around occasionally and cook for about 8 minutes, or until thickened.
4. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil.
5. Brush the portobello mushroom slices with the soy glaze.
6. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.
7. Dab your fingers in a little water and grab about 2 tablespoons of sushi rice.
8. Gently squeeze it into your palm to make it a compact mound.
9. Put a portobello slice on top of that and wrap it with a band of nori, moistening the ends to seal.
10. Garnish with the sesame seeds.

soy sauce, brown sugar, sake, sesame oil, garlic, ginger, portobello mushrooms, rice, sesame seeds

Taken from www.epicurious.com/recipes/food/views/broiled-portobello-sushi-with-soy-glaze-372596 (may not work)