- 1
Ingredients
- Sushi Rice:
- 1 1/2 cups rice
- 1 3/4 cups water
- Sushi Vinegar:
- 2/3 cups rice vinegar - unseasoned
- 10 T sugar
- 2 T salt
- Shiitake & Kampyo Broth:
- 3-5 shiitake
- 3 feet (apprx) kampyo strands
- 4 cups water
- 1 pkg dashi
- 1/4 cup sugar
- 1/4 cup shoyu
Preparation
Step 1
Steamed white rice:
Wash rice and add water.
Cover saucepan and bring to boil.
Turn to simmer and steam for 15 minutes.
Turn to low and allow to stand for 10 minutes.
Vinegar:
Combine ingredients.
Make 30 minutes ahead and allow to stand.
Makes enough for 6-8 cups cooked rice (3-4 cups uncooked).
Shiitake & Kampyo Broth:
Soak shiitake and Kampyo in cold water for approx. 20 minutes. Rinse.
While soaking, prepare broth.
Combine all ingredients and divide recipe in to two small sauce pans.
Place shiitake in one and kampyo in the other. Simmer until tender - about 30 minutes.
To Make Sushi Need:
pre-roasted nori
kamaboko (fish cake)
egg strips
shredded carrots
kampyo
shiitake
vinegar rice
Allow all ingredients to cool before using. Place 1 sheet of nori (rough side up) on sudare (bamboo mat). With wet hands, spread rice on top of nori to a thickness of about 1/2 inch. Leave 1 inch of exposed nori at top of sheet. Place ingredients on rice as desired**. Roll and seal. Wrap in plastic wrap or foil and store in cool dry place.
To slice, wet a sharp knife with water or rice vinegar and slice into 8 pieces. Re-wet knife before each slice
**Old Japanese tradition: Use odd number of ingredients to fill sushi.