Serves 4
⅓ cup soy sauce
¼ cup mirin
2 tsp rice vinegar
1 tbsp finely grated ginger
¼ cup caster sugar
3 tsp tahini
1 tsp sesame oil
600g lamb backstraps, cut into 4-5cm pieces
1 cup brown rice
1½ tbsp sushi seasoning
8 large spring onions, trimmed, cut into 3cm pieces
100g oyster mushrooms
1 bunch spinach, washed
toasted sesame seeds, to sprinkle
½ sheet nori, cut into 5mm strips
Combine soy, mirin, vinegar, ginger and sugar. Stir until sugar is dissolved. Mix 2 tablespoons of mixture with tahini and sesame oil. Set aside. Add lamb to remaining mixture. Cover; refrigerate 1 hour.
Cook rice in a large pan of boiling water 35 minutes or until tender. Drain. Rinse under hot water, drain well. Return to pan and stir in sushi seasoning. Cover and keep warm.
Preheat a lightly greased barbecue or chargrill plate to medium-high. Add spring onions and mushrooms to lamb mixture; stir to combine then drain, reserving marinade. Bring marinade to the boil over low heat; simmer 2 minutes.
Thread lamb and spring onions onto 8 metal skewers. Spray with oil spray. Barbecue or chargrill on a piece of baking paper, 6-8 minutes or until browned and just tender. Barbecue or chargrill oyster mushrooms until tender.
Boil trimmed spinach 1 minute or until wilted. Drain; toss in tahini mixture. Sprinkle with sesame seeds. Sprinkle nori over rice. Serve skewers and mushrooms with spinach and rice, drizzled with marinade.
TIP: Cooking skewers on baking paper stops them burning and helps with cleaning up.