●Soaking liquid from reconstituting the dried shiitake mushrooms + water
Enough to cover the ingredients
a small amount
Boiled shrimp (I used frozen shrimp)
Daikon radish sprouts
Make the sushi rice: Put the rinsed rice and kombu in a rice cooker and cook. (If you have a 'sushi rice' setting on your cooker, use that. Cook the rice so it's slightly firm by using a little less water than usual).
Rehydrate the shiitake mushrooms in water, and slice thinly (don't discard the soaking water.) Julienne the carrot. Cut the lotus root in quarters lengthwise and thinly slice.
Put the Step 2 ingredients, the ● flavoring ingredients and the mushroom soaking water into a pot. Add enough water to cover the ingredients. Simmer over medium heat until there's no more liquid left. If any scum rises to the surface, skim off.
When the rice is cooked, mix in the sushi vinegar while it's still hot. Add the simmered ingredients from Step 3 and leave to cool.
The toppings: make the kinshi tamago (shredded omelette). Add salt to beaten eggs and make several usuyaki tamago (thin omelets). Cool and shred finely.
Boil the snow peas in salted water, and cut in half.
Cut the boiled shrimp in half lengthwise. Cut the radish sprouts.
Finishing: Decorate the mixed sushi rice from Step 4 with the toppings, and the dish is done!
Story Behind this Recipe
My mother used to make this for me a lot. She puts chicken in the sushi rice, but I used shrimp as a topping so I omitted the chicken.
Sushi vinegar is ready to use, so it's really convenient! You just need to simmer the ingredients added to the rice, so make the toppings while they are simmering. If you use shrimp for salads, you don't need to peel, wash and boil the shrimp. Easy and scrumptious!