Ingredients (serves 5-6):
To Cook in the Rice Cooker:
- 3 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 3 for "SUSHI RICE"
To Prepare Separately:
- 0.5 oz. chopped carrots
- Small piece Gobo (burdock)
- 1 oz. bamboo shoot
- 1 oz. lotus root
- 2 raw shiitake mushrooms
- 1 chikuwa or fish cake
- 4 Tbsp. rice vinegar
- 3 Tbsp. sugar
- 1 tsp. salt
- 120mL dashi (see here)
- 2 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin (or sake)
- 1 tsp. salt
- 2 large eggs
- 1 tsp. mirin
- Pinch of salt
- Nori (seaweed)
- Boiled shrimp
- Boiled field peas
- Pickled ginger to taste
Measure rice accurately using the measuring cup
that came with your rice cooker. Rinse rice until water clears and place in inner cooking pan.
Add water to the corresponding water level for “SUSHI RICE.” Cook the rice using the “SUSHI” setting.
Cut carrots, lotus roots, bamboo shoots, raw shiitake mushrooms and chikuwa into fine pieces and shred gobo. Boil these ingredients in dashi (A) until the dashi is gone. Mix ingredients from (B) in another bowl and pour half of mixture
into a hot greased pan to make a thin crepe. Remove from pan and make another crepe
with the remaining mixture. Slice egg crepes into small thin strips.
When rice completes cooking, remove into a large, wide, shallow dish and loosen with rice spatula. (Avoid using metal since vinegar may react with it.) Pour vinegar mixture evenly over rice and fold into rice using the spatula. The vinegar seasoning must be mixed while the rice is hot.
As you are folding the vinegar mixture, fan the rice briskly with a hand or electric fan. Continue fanning and mixing until the rice has cooled to body temperature and appears glossy.
Mix in cooked ingredients from Step 3, then sprinkle the thinly sliced crepes on top.
Decorate with nori (seaweed), boiled shrimp, boiled field peas and top with red ginger.