 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 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. Ingredients:
sushi rice |
1 cup medium-grain white rice (such as calrose) |
1 1/4 cups cold water |
1 2-inch-square piece dried kelp (konbu), wiped lightly with dry cloth |
2 tablespoons rice vinegar |
1 tablespoon sugar |
1/2 teaspoon salt |
1 cup dashi (japanese stock) |
1 tablespoon sugar |
4 teaspoons mirin (sweet japanese rice wine) |
1 carrot, peeled, cut into matchstick-size strips |
1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips |
2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced |
2 teaspoons reduced-sodium soy sauce |
1 large egg |
pinch of salt |
nonstick vegetable oil spray |
6 asparagus spears, trimmed, cut into 1 3/4-inch pieces |
6 butter lettuce leaves |
12 cooked large shrimp, peeled |
1/4 cup shredded red pickled ginger (beni shoga) |
Directions:
1. Prepare Sushi Rice:
2. Place rice in strainer. Rinse under cold water until water runs clear. Drain well.
3. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes.
4. 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.
5. Remove from heat. Let stand covered 15 minutes.
6. Transfer rice to large glass bowl.
7. Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves.
8. Drizzle mixture over rice. Gently toss rice with vinegar mixture to coat.
9. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate).
10. ~~~~
11. Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat.
12. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl.
13. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes.
14. Add carrot strips. Cool mixture completely.
15. Whisk egg, salt and 1 teaspoon mirin in small bowl to blend.
16. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat.
17. 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.
18. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.
19. Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.
20. 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.
21. Toss Sushi Rice, carrot mixture and asparagus in large bowl.
22. **Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.
23. Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.
|
|