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Chirashi Temari Sushi

Chirashi Temari Sushi

This is the second version of my temari sushi.
They're colorful and very popular with foreign guests.

Ingredients: About 50 small bite-sized pieces

White rice
3 rice cooker cups' worth
Sushi vinegar
100 ml
Carrot
3 medium
Shiitake mushrooms
100 g
Green beans
80 g
Eggs
5
Salt for the carrots
1 teaspoon
Sugar for the shiitake mushrooms
2 tablespoons
Soy sauce for the shiitake mushrooms
2 tablespoons
Water
as needed

Steps

1. Cook the rice on the sushi setting. Make an egg crepe and slice it thinly to make kinshi tamago (shredded egg).
2. Cut the carrot into short matchsticks. Put in a frying pan with the salt and a little water, cover with a lid, and steam.
3. Break the shiitake mushrooms up into small pieces. Put into a pot with the sugar, soy sauce, and a little water. Mix it all up and boil until there's no more liquid, taking care not to let it burn.
4. Parboil the green beans in salt water to retain the color. First, cut some small pieces for topping the sushi balls, then cut the remaining amount into small pieces to mix into the sushi rice.
5. When the rice is done cooking, mix up the sushi rice, then mix in the carrots and shiitake mushrooms. Sprinkle on the green beans and mix into the rice.
6. To make the balls, put a pinch of the kinshi tamago on some plastic wrap, then put a large bite-sized amount of sushi rice on top, and shape into a ball. Garnish with green bean slices.

Story Behind this Recipe

I made this for the 2nd Annual International Food Evening.