Mushizushi (Steamed Sushi) Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 45 min

Ingredients

Instructions

1. Soak the dried shiitake in 1 cup of water for 15 minutes, or until soft. Squeeze out the excess water, reserving the soaking liquid, and slice the mushrooms very thinly.
2. Pour 1/4 cup of the soaking liquid into a pot. Add the sliced mushrooms, 1/2 tbsp sugar, 1/2 tbsp soy sauce and 1 tbsp mirin. Simmer over medium-low heat until the liquid is nearly gone. Set aside.
3. Thinly slice the carrot and bamboo shoot. Pour 1/2 cup of the reserved soaking liquid into another pot, add the vegetables with 1 tbsp sugar, 1 tbsp soy sauce and 1 tbsp mirin, and simmer over medium-low heat until the liquid is nearly gone. Set aside.
4. Combine 4 tbsp rice vinegar, 1 1/2 tbsp sugar and 1/4 tsp salt in a small bowl, stirring until the sugar dissolves. Mix this into 4 cups of hot steamed rice in a large bowl, then fold in the cooked carrot and bamboo shoot.
5. Bring water to a boil with a pinch of salt. Cook the snow peas for 30 seconds, then cool and slice thinly. In the same water, cook the shelled, deveined shrimp for 1 minute, then cool and halve them.
6. Prepare the kinshi tamago (shredded egg crepes).
7. Divide the rice mixture among 4 bowls and top each with shredded egg. Steam the sushi for 15 minutes.
8. Garnish with shrimp, snow peas and shiitake mushrooms, and serve hot.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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