Equipment:
Bamboo sushi rolling mat
Sharp serrated knife
Rice cooker or pot for rice
Large bowl to cool rice
Small saute pan
Ingredients
For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tablespoons Rice vinegar (do not use regular or any other kind!)
1 teaspoon sugar
4 sheets nori*
For the filling
1 small peeled Japanese or Korean yam (or sweet potato), chopped & boiled till tender
4-5 fresh maitake mushrooms, sliced into strips and sauteed until tender with a dash of shoyu and hoisin sauce
1/2 tsp sesame oil
Directions
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.
Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it's ready to work with.
For the filling
Mash steamed yam with sesame oil. Layer with mushrooms & roll away!
|
No comments:
Post a Comment