Japanese Sushi Recipe INGREDIENTS
- 5 c. raw white Calrose rice
- 2 tsp. salt
- 1 c. Japanese rice wine vinegar
- 3/4 c. sugar
- 1 1/4 tbsp. salt
- 3 dried shitake mushrooms
- 1 pkg. kanpyo
- 1/2 c. sugar
- 1/2 c. shoyu
- 1/4 c. dried shrimp
- 2 c. water or dashi
- 10 strips carrots (length of nori)
- 10 sprigs watercress (nori length)
- 1 can tuna
- 1/4 c. sugar
- 1/4 c. shoyu
- 1 pkg. (10 sheets) sushi nori
Wash and cook rice. Sprinkle salt over hot rice and mix.
Mix vinegar, sugar, and salt thoroughly until it becomes a clear liquid. Mix this vinegar sauce into the hot rice.
Soak shitake and kanpyo in water until soft. Cut off stems.
Boil together sugar, shoyu, dried shrimp, and dashi. Add shitake then simmer 10 minutes. Add carrots and cook until tender. Remove carrots to cool. Cook kanpyo in the same liquid, then drain it and shitake. Slice shitake into thin strips.
Cook tuna, sugar, and shoyu, stirring periodically until liquid is absorbed. Cool.
Lay a piece of nori on bamboo roller. Place 1 cup rice evenly over 2/3 of nori. Place filling across the middle of rice starting with tuna, adding shitake, carrot, watercress and kanpo. Roll rice over filling then wet nori edge with vinegar sauce and seal. Pack rice by wrapping bamboo tightly around roll.
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