Time
50 min
Serving
8 persons
Calories
425
Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer.
Ingredients
- water: 3 cups
- sushi rice: 2 cups
- salt: 1 tsp (optional)
- rice vinegar: 0.5 cup
- white sugar: 0.25 cup
- eggs: 3 piece (beaten)
- carrot: 1 piece (cut into 1/4 inch pieces)
- sushi-grade ahi tuna: 0.5 pound (sliced)
- sushi-grade salmon: 0.5 pound (sliced)
- shrimp: 1 pound (cooked)
- medium cucumber: 1 piece (cut into 1/4 inch pieces)
- avocado: 1 piece (diced)
- mushrooms: 0.5 cup (diced)
- bunch green onions: 1 piece (diced)
- pickled ginger: 0.25 cup (diced)
Metric Conversion
Stages of cooking
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Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes.
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Meanwhile, mix rice vinegar and sugar together until sugar is dissolved.
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Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes.
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Remove rice from heat and let stand for at least 5 minutes.
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Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes.
-
Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.
