5 cooker cups rice, 2/3 cup vinegar, 2/3 cup sugar, 1 tablespoon of salt
Koya Dofu (Freeze-dried tofu)
Dried kampyo (gourd)
Dried shiitake mushrooms
Fresh fish (for sashimi)
Salmon roe, tuna, yellowtail, salmon, squid, scallops, crab, octopus, etc.
Daikon radish sprouts
Green shiso leaves
Reconstitute the freeze dried tofu with hot water. Wash the dried gourd well and soak it in salted water. Remove the ends of the shiitake mushrooms and reconstitute them in sugared water.
Wash the gourd well and simmer it in 1 cup of dashi soup stock, 2 tablespoons sugar, and 1 tablespoon mirin. Simmer the reconstituted tofu in the remaining dashi stock. Add soy sauce to the dashi to simmer the shiitake mushrooms.
Thinly cut up the ingredients from Step 2, as well as the fish ingredients into sizes that are easy to roll up.
Place sushi rice on the nori that has been cut into quarters. Divide up the sushi ingredients and roll them up with the rice. Dip in soy sauce with wasabi and enjoy.
Story Behind this Recipe
This was great to serve when we had a lot of guests over. This is my family's standard dish for entertaining company.
I think it's best to cut everything up into thin, easy-to-roll sizes.