Japanese Sushi Recipe INGREDIENTS
5 c. crude white Calrose rice
2 tsp. salt
1 c. Japanese rice wine vinegar
3/4 c. sugar
1 1/4 tbsp. salt
3 dried shitake mushrooms
1 pkg. kanpyo
1/2 c. sugar
1/2 c. shoyu
1/4 c. dried shrimp
2 c. water or dashi
10 strips carrots (length of nori)
10 branches watercress (nori length)
1 can fish
1/4 c. sugar
1/4 c. shoyu
1 pkg. (10 sheets) sushi nori
Japanese Sushi Recipe INSTURUCTIONS
Wash and cook rice. Sprinkle salt over hot rice and blend. Blend vinegar, sugar, and salt completely until it turns into an unmistakable fluid. Blend this vinegar sauce into the hot rice. Splash shitake and kanpyo in water until delicate. Remove stems. Bubble together sugar, shoyu, dried shrimp, and dashi. Add shitake then stew 10 minutes.
Add carrots and cook until delicate.
Eliminate carrots to cool. Cook kanpyo in a similar fluid, then channel it and shitake. Cut shitake into dainty strips. Cook fish, sugar, and shoyu, mixing occasionally until fluid is consumed. Cool. Lay a piece of nori on bamboo roller. Place 1 cup rice equitably north of 2/3 of nori. Place filling across the center of rice beginning with fish, adding shitake, carrot, watercress and kanpo. Turn rice over filling then, at that point, wet nori edge with vinegar sauce and seal. Pack rice by wrapping bamboo firmly around roll. Cool. Partake in the JAPANESE MAKI SUSHI RECIPE !!!
JAPANESE MAKI SUSHI RECIPE VIDEO :
