Servings: 4

2 1/4 cups Japanese rice

For the Sushi Vinegar:
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

For the Toppings:
8 dried shiitake mushrooms (rehydrated in 2 cups of warm water, keep the water for cooking)
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon mirin
3 large eggs
1 1/2 teaspoons sugar
1 cucumber (julienned)
2 ounces imitation crab (shredded)
1/2 pound sashimi/sushi-grade tuna (sliced and marinated in 2 tablespoon soy sauce and a little optional wasabi)
Garnish: 2 teaspoons white sesame seeds
2 Lebanese cucumbers, thinly sliced
2 avocados, coarsely chopped
36 cooked prawns, peeled, deveined
Micro purple shiso leaves, to serve

Make the Rice
Gather the ingredients.
Put rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes.
Place the rice in a rice cooker and add about 2 1/3 cups of water. Let the rice soak in the water for at least 30 minutes. Start the cooker.

Make the Sushi Vinegar
Gather the ingredients.
In a small saucepan, mix rice vinegar, sugar, and salt. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate or a large bowl. Sprinkle the vinegar mixture over the rice and quickly mix into the rice using a shamoji (rice spatula).

Prepare the Toppings and Omelets
Gather the ingredients.
Meanwhile, remove stems from shiitake and slice thinly. Heat 2/3 cup of the reserved water used for rehydrating shiitake in a medium pan.
Add shiitake, soy sauce, 1 tablespoon sugar, and mirin. Simmer shiitake on low heat until the liquid is almost gone. Set aside.
Make the omelettes by beating eggs in a bowl with 1 1/2 teaspoons sugar. Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crepe. Continue until the mixture is gone. Cut the omelette into thin strips.

Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crab meat, and omelet strips over rice. Place tuna sashimi on top. Garnish with sesame seeds.

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