Trim down the king oyster mushroom to about 4 in (10 cm) length then slice it to about 0.3-0.5 in (8.5 -10 mm) thickness to much the size of nigiri sushi.
Score diagonally to mimic the look of “fish.” When scoring, don’t go too deep! It will fall apart.
When cooking, get a good grill mark by not moving too much. This is important for the visual effect of the “fish.”
See the photos on the blog for more details!
Neri Ume (Pickled Ume Plum Paste)
Neri ume is a paste of Japanese pickled ume plum called umeboshi.
Pickled ume plum and neri ume (in general) is very salty with an intense sourness.
A little bit goes a long way.
If you don’t have neri ume, buy a whole pickled ume plum. All you have to do is to remove the pit and make a paste on a cutting board with knife. Move as if you’re mincing then soon it will become a paste.
I buy my Umeboshi Plum Paste (neri ume) from Gold Mine Natural Foods.
Shiso is Japanese shiso perilla leaves. Shiso is very fragrant which adds a nice accent to a dish.
There are two different types of shiso leaves, green and red, which in this recipe, green shiso is used.
Major Japanese grocery stores should carry shiso leaves. I buy (online) shiso leaves from Suzuki Farm (the availability may be seasonal.) They have extensive selections of authentic Japanese produce.