Earthy braised mushrooms with blanched asparagus and toasted seeds.
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Rehydrate shiitake mushrooms in warm water for 30 minutes, then squeeze out excess water and slice into thin strips.
In a small pan, sauté the sliced mushrooms with soy sauce, sugar, and minced garlic until the liquid is absorbed and mushrooms are glazed.
Blanch the asparagus in boiling salted water for 60 seconds, then immediately shock in ice water and pat dry.
Season the warm cooked rice with 1 tablespoon of sesame oil and 0.5 teaspoon of salt, mixing gently to avoid mashing the grains.
Place one sheet of gim on a bamboo rolling mat and spread about 3/4 cup of rice evenly over the bottom two-thirds of the sheet.
Lay a portion of the braised mushrooms and 3 stalks of asparagus horizontally across the center of the rice.
Roll the mat firmly away from you, tucking the ingredients in tightly to form a neat cylinder.
Brush the outside of the roll with remaining sesame oil, sprinkle with toasted sesame seeds, and slice into bite-sized rounds.
