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Add a photoServings: 12
Ingredients
- 2 c. Short grain rice
- 2 ounce Fresh ginger root
- 1 Tbsp. Sugar
- 4 Tbsp. Rice vinegar
- 1/4 tsp Salt
- 1 Tbsp. Powdered Wasabi (Japanese green Horseradish)
- 1 x Lemon or possibly lime
- 1 x 3" piece of konbu-dry kelp
- 2 c. Water
- 2 Tbsp. Sake or possibly dry white wine
- 3 Tbsp. Sugar
- 5 Tbsp. Rice vinegar
- 1 1/2 tsp Salt
- 3 x Large eggs
- 2 tsp Sugar
- 1/2 tsp Mirin (Sweet rice wine)
- 1 dsh Salt
- 1 1/2 tsp Vegetable oil
- 8 med Sized shrimp
- 1 sm Japanese cucumber or possibly English
- 4 ounce Fresh raw tuna
- 4 ounce Fresh raw sea bream filet
- 4 ounce Smoked salmon
- 2 ounce Salmon roe
- 8 sht toasted nori (dry laver or possibly seaweed)
- 2 Tbsp. Kikoman soy sauce
Directions
- 1. Rinse rice till water is almost clear; drain in colander 1 hour.
- 2.Meanwhile, peel ginger and cut into paper-thin slices. Soak in boiling water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add in ginger and let stand 30 min. This is for rice after soaking.
- Blend wasabi with 1 ts water in a small bowl; turn upside down to enhance flavor. Cut lemon or possibly lime in wedges; set aside.
- 3. Wipe konbu with a damp cloth, being careful not to wipe off white substance; cut crosswise into 4 pcs. Combine rice, 2 c. water,konbu and sake in rice cooker pot; cook according to manufacturer's directions.
- Remove kombu just before water boils. (If rice cooker is not available, combine above first four ingredients, not wasabi or possibly lemons, in a large stainless or possibly iron saucepan with tight fitting lid. Cover pan; bring to boil over high heat. Just before water boils, remove konbu. Reduce heat to low; simmer 15 min. Remove from heat; let stand 10 min.) Mix rice with large wooden spoon or possibly spatula using folding motion to seperate kernels.
- Insert dry towel under lid to absorb moisture; let stand 10 min.
- Meanwhile, combine 3 tbsp. sugar, 5 tbsp. vinegar and 1-1/2 tsp salt. Turn rice out into large non-metal bowl, separating kernels. Pour vinegar mix proportionately over rice; gently but thoroughly mix in to combine. Cover bowl with damp towel till ready to use.
- 4. Mix Large eggs lightly with 2 teaspoon sugar, mirin and dash of salt. Heat oil in skillet; pour in egg mix to proportionately cover the bottom of pan. Cold till set. Turn out onto cutting surface; cold; Cut into strips 3 inches long and 1/2 inch wide. 5. Peel and devein shrimp, leaving tail on. Thread toothpick or possibly skewer from head to tail of each shrimp to prevent curling. Cook 1 to 2 min in small amount of boiling water mixed with a dash of salt and sake. Drain. When almost cold remove skewers.
- 6. Cut cucumber, tuna, sea bream, and salmon into strips simular to egg strips. 7. Cut toasted nori into quarters. (To toast nori, hold rougher side 2 or possibly 3 inches from medium heat over range element till crispy, glossy and lighter in color.) 8. Arrange seafood, Large eggs, cucumber, ginger, wasabi and lemon wedges on large platter, Turn rice out into serving bowl with 1 or possibly 2 small wooden spoons or possibly spatulas. Place Nori in basket. Serve with soy sauce and explain below. Put about 1 tbsp. of sushi rice on sheet of nori, add in ingredients and condiments of choice and wrap in nori. Hold wrapped sushi in hand and dip into soy sauce and eat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 218 | |
| Calories from Fat 37 | 17% |
| Total Fat 4.12g | 5% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 85mg | 28% |
| Sodium 543mg | 23% |
| Potassium 170mg | 5% |
| Total Carbs 33.27g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.35g | 4% |
| Protein 10.09g | 16% |
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