Shrimp and Cream Sushi Triangles

Rinse rice in a colander under running water until water runs clear. Let rice drain about 1 hour.

Bring rice, 500 ml (approximately 2 cups) water and kombu seaweed to a boil in a large saucepan. Cover pan and boil rapidly about 1 minute. Reduce heat to lowest setting and simmer rice about 15 minutes. Remove pan from heat, remove lid from pan and let stand about 15 minutes. Rice should remain firm.

Heat rice vinegar in a small saucepan, add salt and sugar and stir until dissolved. 

Place cooked rice in a bowl and remove kombu seaweed. Slowly fold rice vinegar seasoning into rice with chopsticks, stirring gently until rice is shiny and cooled to room temperature. Use a fan if desired to cool rice more rapidly.

For the sushi filling, mix dried mushrooms into 200 ml (approximately 1 cup) boiling water and let soak about 30 minutes. Strain mushrooms through a fine sieve (do not discard soaking water). Rinse mushrooms under running water and remove hard stems. Return soaking water to a boil, stir in mushrooms, sugar, soy sauce and saké and simmer gently about 10 minutes. Drain mushrooms, let cool and cut into strips.

Mix horseradish cream, cream cheese and beet juice. Peel cucumber, cut in half lengthwise, remove seeds and cut into sticks. Pat radish dry and cut into sticks. Pat shrimp dry. Peel avocado, cut into strips 5 mm (approximately 1/4 inch) thick and brush immediately with lemon juice.

Place nori seaweed on rolling mat. With moistened hands, spread half the cooked rice over nori seaweed. Place half the avocado, mushrooms, radish, cucumber, cream mixture and shrimp on center of rice. Using the rolling mat, roll rice and nori seaweed around and over filling. Before removing mat, use mat to rotate and flatten roll and gently press into a triangular shape. Repeat with remaining ingredients for a second roll.