Springtime Sushi NestsFrom lunasea 8 years ago
- Sushi Rice: shopping list
- 1 cup medium-grain white rice (such as Calrose) shopping list
- 1 1/4 cups cold water shopping list
- 1 2-inch-square piece dried kelp (konbu), wiped lightly with dry cloth shopping list
- 2 tablespoons rice vinegar shopping list
- 1 tablespoon sugar shopping list
- 1/2 teaspoon salt shopping list
- ~~~~ shopping list
- 1 cup dashi (Japanese stock) shopping list
- 1 tablespoon sugar shopping list
- 4 teaspoons mirin (sweet Japanese rice wine) shopping list
- 1 carrot, peeled, cut into matchstick-size strips shopping list
- 1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips shopping list
- 2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced shopping list
- 2 teaspoons reduced-sodium soy sauce shopping list
- 1 large egg shopping list
- Pinch of salt shopping list
- Nonstick vegetable oil spray shopping list
- 6 asparagus spears, trimmed, cut into 1 3/4-inch pieces shopping list
- 6 butter lettuce leaves shopping list
- 12 cooked large shrimp, peeled shopping list
- 1/4 cup shredded red pickled ginger (beni shoga)* shopping list
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.
The Cooklunasea Orlando, FL
The Rating5 people
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* ;)danadooley in Singapore loved it
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!grandmommy in Nashville loved it
This sounds delicious and it would be worth the time to make it!bluewaterandsand in GAFFNEY loved it
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