Description
Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer.
Ingredients
- 3 cups water
- 2 cups sushi rice
- 1 teaspoon salt (Optional)
- ½ cup rice vinegar
- ¼ cup white sugar
- 3 large eggs, beaten
- 1 carrot, cut into 1/4-inch pieces
- ½ pound sushi-grade ahi tuna, sliced
- ½ pound sushi-grade salmon, sliced
- 1 pound cooked shrimp
- 1 medium cucumber, cut into 1/4-inch pieces
- 1 avocado, diced
- ½ cup diced mushrooms
- 1 bunch green onions, diced
- ¼ cup diced pickled ginger
Instructions
- Combine rice
- water
- and salt in a pot. Bring to a low boil. Reduce heat to very low
- cover
- and cook for 15 minutes.
- Meanwhile
- mix rice vinegar and sugar together until sugar is dissolved.
- Heat a skillet over medium heat. Pour in eggs and cook until set
- about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly
- about 5 minutes.
- Remove rice from heat and let stand for at least 5 minutes.
- Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix
- without crushing the rice grains
- until all of the vinegar is absorbed and rice is sticky and shiny
- 3 to 5 minutes.
- Arrange tuna
- salmon
- and shrimp over rice. Garnish with egg
- carrot
- cucumber
- avocado
- mushrooms
- green onions
- and pickled ginger.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8