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Ingredients
For the filling
- dried shiitake mushroom - 4,
large
- carrot - 1, small, quartered
lengthways
- chikuwa fish cake - 1, or crab
sticks - 4, cut into strips as for the carrot
- cucumber - ½, quartered
lengthways, seeds removed
- yaki-nori seaweed - 4 sheets,
for rolling
- soy sauce and gari (ginger
pickles), to serve
For the seasoning
- soy sauce - 37.5ml/7½ tsp
- mirin, sake or dry wine and
sugar - 15ml/1 tbsp each
For the Rolled Omelette
- eggs - 2, size 1
- sugar - 10ml/2 tsp
- pinch of salt
For the rice
- Japanese rice - 320g/11½ oz/1½
cups, cooked, using Mixed Vinegar (below)
For the Mixed Vinegar
- rice vinegar - 40ml/8tsp
- sugar - 22.5ml/4½ tsp
- salt - 3ml/⁄ tsp
Method
- Soak the shiitake in 200ml/7fl
oz/scant 1 cup water for 30 minutes; drain, reserving the stock,
and remove their stem. Pour the stock into a saucepan, add the
seasoning ingredients and simmer the carrots, mushrooms and
chikuwa or crab sticks.
- Simmer the shiitake until all
the liquid has evaporated, then thinly slice them. Make the Rolled
Omelette.
- Place a bamboo mat (makisu)
on a chopping board. Lay a sheet of nori, shiny side down,
lengthways.
- Spread a quarter of the
prepared, dressed rice over the nori using your fingers, leaving a
1 cm/½ in space at the top and bottom.
- Place a quarter of each of the
filling ingredients across the middle of the layer of rice
- Carefully hold the nearest edge
of the nori and the mat, then roll up the nori using the mat as a
guide to make a neat tube of rice with the filling ingredients in
the middle.
- Roll the rice tightly to ensure
that the grains stick together and to keep the filling in the
place. Roll the sushi off the mat and make three more rolls in the
same way.
- Using a wet knife, cut each roll
into eight piece and stand them upright on a platter. Serve soy
sauce and gari with the sushi.
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