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1
To make Sushi Rice: Rinse rice under cold water.
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2
Bring rice, 1⅔ cups water, and sake to a boil in saucepan.
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3
Reduce heat to low, cover, and simmer 10 minutes.
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4
Let rest 10 minutes off heat.
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5
Whisk together vinegar, sugar, and salt in bowl.
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6
Transfer rice to large bowl, and drizzle half of vinegar mixture over rice, while cutting through it with wooden spoon.
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7
Continue adding until all vinegar is absorbed.
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8
Cover with damp cloth, and cool.
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9
To make Filling: Bring broth, soy sauce, and mirin to a boil in skillet.
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10
Add green beans and carrot, cover, and simmer 6 minutes.
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11
Transfer to plate with slotted spoon.
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12
Add mushrooms to remaining liquid, and bring to a simmer.
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13
Cover, and simmer 4 minutes, turning once.
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14
Cool, and cut into thin strips.
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15
Place 1 nori sheet shiny-side down on sushi mat.
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16
Spread one-third Sushi Rice over nori, leaving 1-inch border at top edge.
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17
Sprinkle with 1 tsp.
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18
sesame seeds.
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19
Arrange green beans, carrot, mushrooms, and sprouts in order below center line of rice.
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20
Dampen top edge of nori with water; roll up from bottom.
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21
Seal with top edge.
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22
Repeat with remaining nori, rice, sesame seeds, and vegetables.
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23
Cut each roll into 8 slices.
