Springtime Sushi Nests
From lunasea 16 years ago
- 40 minutes to make
- Serves 6
A little on the labor-intensive side, yes...but well worth it. Here is a lovely seasonal dish that's fresh and delicate. Note that there is no raw fish in this recipe; the word sushi simply denotes that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood. Read more This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp. Enjoy. Recipe from Bon Appétit. See less
Ingredients
- 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 Rating
Reviewed by 5 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
The Groups
- Not added to any groups yet!
Reviews & Comments 7
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "