Mushroom Stuffed Sushi Balls

1: In a bowl, mix rice vinegar, salt, and sugar and keep aside.

2: Take out your cooked rice in a big bowl and drizzle the vinegar mix while the rice is still hot. Fold in the rice gently till it is well coated and then cover with a damp cloth.

3: To make the mushroom stuffing, heat oil in a pan and add ginger, garlic, and scallion. Cook until translucent.

4: Add chopped mushrooms and cook until they soften. Mix the rest of the stuffing ingredients in a bowl and add them to the pan once the mushrooms are cooked. Keep aside to cool down.

5: Place a piece of cling wrap on your palm, gently place two thin slices of avocado (optional but highly recommended), scoop out about 1/4 cup of preparation rice, and add 2 tsp of cooked mushrooms. Cover with a little more rice and seal with the cling wrap.

6: Rotate to form a tight ball. Unwrap and refrigerate while you make the other sushi balls.

7: Serve with a sprinkle of furikake on top.