In a blender, combine the peanut butter, lime juice, red chili, garlic, fresh ginger, fresh cilantro, and soy sauce. Blend until smooth and creamy. Set aside.

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Place the rice and 360 ml of water in a saucepan, bring to a boil, then cover and reduce the heat. Simmer for 15 minutes, or until the water is absorbed.

Remove from heat and let stand, covered, for 10 minutes.

In a small saucepan, heat the rice vinegar, sugar, and salt until the sugar is dissolved. Stir this mixture into the cooked rice. Let the rice cool to room temperature.

In a pan, heat the cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.

Add the shiitake pieces and cook until golden brown.

In a bowl, mix the soy sauce, rice vinegar, maple syrup (or sugar), green onion (if using), and sweet paprika.

Pour this sauce into the pan with the shiitake and let it reduce until the mushrooms are well coated and caramelized. Remove from heat and let cool.

Place a sheet of Nori on a bamboo mat.

Spread a layer of sushi rice over the Nori, leaving a 1 cm border at the top.

Spread a thin layer of peanut butter sauce over the rice.

Arrange avocado slices and caramelized shiitake pieces on the rice.

Roll the bamboo mat firmly to form a roll, pressing well to hold the ingredients together. Lightly moisten the free edge of the Nori sheet to seal the roll.

Cut the roll into equal pieces with a sharp knife.

Arrange the sushi on a platter and serve with additional soy sauce, pickled ginger, and wasabi if desired.

Sprinkle the rolls with sesame seeds and some finely chopped green onions.