Chakin-sushi | zojirushi.com

Ingredients (makes 14 pieces):
For Sushi Rice:

1 cup* cooked sushi rice (see here)
1-1/2 Tbsp. rice vinegar
1 Tbsp. sugar
1/4 tsp. salt

To Add to Sushi Rice:

2 medium dried shiitake mushrooms
1/2 cup water to soak shiitake (reserve)
2 tsp. sake (rice wine)
2 tsp. shoyu (soy sauce)
2 tsp. mirin (Japanese sweet rice wine)
1/3 tsp. sugar

3 oz. crab meat, precooked
2 tsp. white sesame seeds, roasted
a handfull momi-nori (hand crushed small pieces of nori seaweed)

For Egg Crêpe:

9 eggs
2 tsp. corn starch, mixed with 2 tsp. water
2 tsp. sugar
2 tsp. sake (rice wine)
1/4 tsp. salt

To Tie:

7 green onions

*1 cup raw rice, about 12 oz. cooked rice

1

Prepare sushi rice using the ingredients listed. For steps to making sushi rice, see here.

2

Prepare the ingredients to add to the sushi rice. Soak the shiitake mushroom in water for 30 minutes to an hour to reconstitute. Reserve the stock.

3

Slice the shiitake mushroom and cook in the reserved stock, sake, shoyu, mirin and sugar for 5 minutes or until most of the liquid has evaporated. Remove from heat and set aside.

4

Find and remove cartilage in crab meat if any.

5

When cooked shiitake mushroom cools down to room temperature, mix into prepared sushi rice with crab meat, sesame seeds, momi-nori and set aside.

6

Make the egg crêpes. In a large bowl, combine eggs and corn starch solution, sugar, sake and salt. Preheat nonstick frying pan on medium heat, ladle in egg mixture and make fourteen 7 inch egg crêpes. Stack on a plate with parchment paper between each crêpe.

7

Cut each green onion in half lengthwise strips, blanch and place in cold water.

8

Place one sheet of crêpe on a cutting board, place a bite sized scoop of mixed sushi rice and place in the center.

9

Wrap in the crêpe and tie with green onion. Cut excess onion to adjust the length.

10

Follow steps 8 and 9 to make thirteen more chakin-sushi pieces.

11

Serve and enjoy!