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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Sushi Roll
 Categories: Japanese, Appetizers
      Yield: 6 servings
 
      5 c  White unconverted rice
  1 1/2 c  Sushi rice vinegar
           (or regular rice vinegar
           -w/ts sugar added)
      3    To 4 eggs beaten
      1 pk Fresh spinach, washed
           Small container pickled red
           -ginger slivers
      1 pk (about 6 large) dried
           -Shiitake mushrooms
      1 oz Pkg. Kampyo (dried gourd
           -strips)
    1/4 c  Soy sauce
 
  Jerry's Long-Awaited Worth-Waiting-For Vegetable Sushi
  Roll (MAKISUSHI) w/Egg
  
  Nori (seaweed sheets) - 10 sheets Bamboo sushi mat **
  Kampyo/Shiitake - ** Wash Kampyo; soak in enough water
  to cover 40 minutes, or until soft. Drain.  Combine
  Shiitake and 2-1/2 cups water in medium-size saucepan.
  Let stand 20 minutes.  Add softened Kampyo to Shiitake
  and liquid in saucepan. Bring to boil; simmer, cover 5
  minutes.  Stir in 1/4 cup soy sauce; simmer 15 minutes
  longer, or until Kampyo is lightly colored.  Stir
  occasionally. Drain and cool; squeeze out liquid from
  Shiitake (using paper towels). Divide Kampyo into 10
  portions, each portion being about 8-9 inches long
  (the length of a Nori sheet).  Remove and discard
  Shiitake stems; cut Shiitake into 1/4-inch thick
  slices.
  
  Rice -  Wash rice until water runs clear; drain well.
  Combine rice and 5 cups water in large sauce pan.
  Bring to boil; reduce heat and simmer on lowest
  possible heat, cover 20-25 minutes, or until water is
  absorbed. Don't Stir!!! (stick a fork into rice to
  bottom of pan and if no water remains, it's ready).
  Remove from heat and let stand covered for at least 10
  minutes.  Rice should be on the firm side, not mushy.
  Remove 1/2 rice to large non-metal mixing bowl and let
  cool some. Pour 1/2 cup sushi rice vinegar evenly over
  top of rice and toss gently to combine. Add remaining
  rice (cooled some) and another 1/2 cup vinegar. Toss
  gently to mix. Cool.
  
  Egg -  Pour 1/2 egg mixture evenly into lightly oiled
  hot skillet and cook over medium-high heat until set.
  Turn out; cool and slice into 10 strips. Repeat with
  remaining egg mixture.
  
  Spinach -  Bring washed spinach to boil in a little
  water, then lower heat and cook for several minutes.
  Drain well and let cool (it is important that as much
  water as possible is drained from the spinach - one
  way is to allow spinach to cool in a mesh strainer).
  Divide into 10 portions of strips (you may not need
  all the spinach you have cooked). ** Putting It All
  Together ** Unroll the bamboo sushi mat away from you.
  Place 1 sheet Nori on mat, lining it up with the
  bottom of mat. Moisten hands with a little of the
  remaining sushi rice vinegar to prevent rice from
  sticking. Place enough rice on Nori to cover 3/4 of
  the sheet and a little more than 1/2 inch thick.
  Press down with fingers (not too firmly). Over center
  of the rice, from left to right, place 1 spinach strip
  along with a Kampyo portion, 2 egg strips, and several
  Shiitake strips. Each strip should extend the length
  of the rice. Finally, add a modest amount of drained
  pickled red ginger slivers along the top of the other
  strips.
  
  Hold line of ingredients across rice firmly in place
  with finger tips. Using thumbs, push up and turn
  bamboo sushi mat edge nearest you up and over filling,
  pressing firmly to enclose filling, and lifting the
  bamboo mat while rolling to keep it free from being
  enclosed in the sushi roll. The idea is to get
  everything rolled before reaching the far edge of the
  Nori sheet.  When sushi is rolled, gently but firmly,
  press bamboo mat around roll again, but this time to
  shape. (The art of making sushi is to get filling
  ingredients lined up in the center of the roll).
  Unroll mat and wrap sushi in plastic or aluminum wrap;
  repeat with remaining ingredients to make 10 rolls.
  
  To serve, place rolls, seam-side down, on cutting
  surface and cut crosswise into about 8 equal slices.
  (Refrigeration will cause sushi to dry out, so eat).
  Enjoy!!!!! Jerry Masefield
 
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