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SUSHI RICE WITH FISH AND VEGETABLES

 

Ingredients:

Rice (Gohan):

2 cups short grain rice, Botan Calrose

3 cups cold water

Stock for fish and vegetables (Dashi):

1 quart water

4" strip of dried kelp (kombu)

1/4 cup flaked bonito (katsuobushi)

Vegetables and garnish:

5 shitake mushrooms

1 teaspoon soy sauce

2 tablespoons corn oil

1 cup thinly sliced carrots

1 cup peapods cut into 1" wide strips

12-15 small shrimp (1/3 pound)

2 large eggs

Rice Assembly:

3 cups rice

1/2 cup flavored rice vinegar

shrimp and vegetables

omelet strips

 

Directions:

Rice:

Place the rice in a large mixing bowl.  Fill the bowl with cold running water and rub the rice between your hands underwater until the water runs clear.  Transfer the rice to a 4 quart saucepan and let it stand, covered with 3 cups water for 30 minutes.

 

Bring water to a simmer.  Boil for one minute, add the kombu, cover the pan, and cook at a low simmer for 10 minutes.  Let the rice stand, cooked, in the covered pan for 10 minutes more.

 

Stock:

Make several incisions in the piece of kombu and combine it in a saucepan with 1 quart water.  Heat just to a boil and take off the heat.  Remove the kelp and sprinkle on the bonito pieces.  Let the bonito sink to the bottom and strain off the liquid.

 

Vegetables:

Mushrooms:  Saute the mushroom pieces in a hot skillet lightly coated with oil for 1 minute.  Add 1 cup stock.  Stir in 1 teaspoon soy sauce and cook the mushrooms until all the liquid has evaporated.  Cool them and reserve.

 

Carrots and Peapods: Bring 2 cups of stock to a simmer and cook first the carrots, then the peapods in it until they are just cooked through.  Drain the vegetables and reserve.

 

Shrimp: Add shrimp to the simmering stock the vegetables were cooked in.  Return the liquid to a boil and immediately take the pan off the heat and let shrimp stand for 10 minutes.  Remove, cool and shell the shrimp.

 

Eggs: Beat the eggs together with 1 teaspoon of stock.  Lightly oil and heat an 8" skillet.  Pour on a thin layer of eggs.  When the eggs have just set, about 30 seconds, turn it and cook another 30 seconds.  Continue to make these small omelets stacking them one on top of another.  After all the eggs are cooked, roll the stack into a cylinder and cut in thin slices.  They will look like egg pasta.

 

Sushi Assembly: Turn the rice out into a large bowl.  Pour on the vinegar dressing and toss until it is mixed in well.  Fold in the vegetables, shrimp and omelet shreds, and serve loose in bowls.

 

Alternatively, mix in only the vegetables.  Serve the rice molded in individual portions and garnished with shrimp and omelet strips.

 

Yield: 4 servings