Preparation

• 1.

  Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, preferably overnight.

• 2.

  Drain the soaked rice and place it in a steamer lined with cheesecloth or a steaming basket. Steam the rice for about 30-40 minutes, until it becomes translucent and sticky.

• 3.

  While the rice is steaming, heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the diced shiitake mushrooms, carrots, and green onions. Stir-fry for about 5-7 minutes until the vegetables are tender.

• 4.

  Add the cooked chicken or tofu, soy sauce, garlic powder, ginger powder, and salt to the skillet. Stir well and cook for another 2-3 minutes. Remove from heat and set aside.

• 5.

  Once the rice is done, transfer it to a large bowl and mix in the remaining tablespoon of sesame oil. Allow the rice to cool slightly until it is manageable to work with.

• 6.

  Lay a sheet of nori on a bamboo sushi mat or a clean surface, shiny side facing down. Wet your hands to prevent sticking, then take about a cup of the sticky rice and spread it evenly over the nori, leaving about 1 inch at the top edge without rice.

• 7.

  Place a generous line of the vegetable mixture across the middle of the rice-covered nori sheet.

• 8.

  Roll the nori tightly from the bottom to the top edge, pressing firmly to seal the roll. Use a little water on the top edge to help it stick together. Repeat this process with the remaining nori sheets and filling.

• 9.

  Once all the rolls are made, use a sharp knife to slice them into bite-sized pieces. Sprinkle with sesame seeds if desired and serve warm.