Ingredients

How to make it

  • Prepare Sushi Rice:
  • Place rice in strainer. Rinse under cold water until water runs clear. Drain well.
  • Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes.
  • Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes.
  • Remove from heat. Let stand covered 15 minutes.
  • Transfer rice to large glass bowl.
  • Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves.
  • Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat.
  • Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
  • ~~~~
  • Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat.
  • Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl.
  • Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes.
  • Add carrot strips. Cool mixture completely.
  • Whisk egg, salt and 1 teaspoon mirin in small bowl to blend.
  • Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat.
  • Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds.
  • Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.
  • Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.
  • Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Cool asparagus in bowl of ice water. Drain well.
  • Toss Sushi Rice, carrot mixture and asparagus in large bowl.
  • **Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.
  • Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.

Reviews & Comments 7

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    " It was excellent "
    trigger ate it and said...
    I love this style you have presented although I never had sushi served to me this way. While the rice is soaking you have plenty of time to prep all the rest of the ingredients. all the detailed work like those egg pancakes will be worth it when it comes time to assemble the dish. That pickled ginger adds that interesting subtle bite that surprises you with delight.
    five forks and a smile:)
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    " It was excellent "
    juels ate it and said...
    This is awesome! Beautiful presentation and delicious! Sushi rice is really not that hard to make.
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  • luisascatering 6 years ago
    For those who say they would never attempt this, here's a huge time saving tip: go to a local sushi bar and just buy a couple side orders of sushi rice to go :-)
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    " It was excellent "
    bluewaterandsand ate it and said...
    This sounds delicious and it would be worth the time to make it!
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    " It was excellent "
    grandmommy ate it and said...
    Love that sushi Vickie and you can't go wrong with this one. It's 10PM and I'm wondering how far I would have to drive for something like this tonight. My 5!
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  • juliecake 6 years ago
    Looks lucious!
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    " It was excellent "
    danadooley ate it and said...
    Yes, it is a liiiiiiiiiitle long lol. But what a beauty. I honestly would never attempt something like this *grin* I'm just too darned lazy but nothing to stop me from ogling and drooling *drool* ;)
    Was this review helpful? Yes Flag

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