-6 c. water
-6 c. rice
-10 sheets sushi nori
-square bamboo mat (for rolling)
Vinegar Sauce For Rice:
1 c. Japanese (or white) vinegar
1 c. sugar
3 Tbsp. salt
1/4 c. water
Filling:
2 oz. dried mushrooms
1 egg
1 can tuna
1 carrot
ebi oboro (shredded shrimp)
1 tsp. salt
3 Tbsp. shoyu
3 1/2 Tbsp. brown sugar
Method: Wash mushrooms and soak in 2 cups of water. To the water in which mushrooms are soaking, add 2 tablespoons brown sugar, 1 teaspoon salt and 2 tablespoons shoyu. Boil mushrooms until tender. Drain liquid and slice into same lengths as nori. Beat egg with a pinch of salt and fry in thin sheets until done. Cut in thin strips. Fry tuna with 1/2 tablespoon brown sugar and 1 tablespoon shoyu until dry. Cut carrots into long thin strips and soak in vinegar sauce. Lay out nori sheets on bamboo mat and place rice 3/4 way of nori. Place mushrooms, eggs, tuna and ebi in a row on rice and roll.
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