Make the sushi rice. Refer to Recipe ID: 1725198.
Make the kinpira. Refer to Recipe ID: 2147340. Chop it up once it has cooled, and combine with the sushi rice from Step 1.
De-vein the shrimp, boil in salted water and peel. Blanch the snow peas in salted water, cool and cut into diagonal pieces.
Make the shredded omelette (kinshi tamago) with the ● ingredients. Refer to Recipe ID: 1726665. Cook the omelette in 3 batches.
Put 1/8 of the sushi rice into a container and level the surface. Scatter a little of the shredded omelette on top, add more sushi rice, then more shredded omelette. Top with the shrimp and snow peas.
Note: Add the chopped kinpira to the sushi rice while the rice is still warm, and then let cool.
Story Behind this Recipe
It's delicious made with lotus root and carrot too. See Recipe ID: 634568. Here I've used some kinpira that I usually have stocked. If you don't want oil in your sushi, simmer the vegetables rather than stir frying.
Step 1: Use a bit less than 2 tablespoons of sushi vinegar to every 1 rice cooker cup worth of rice. Step 4: You can freeze any leftover shredded omelette. Step 6: The number of servings will depend on the size of the containers you use. Note: If you allot 1/2 rice cooker cup worth of rice per serving, you'll need 2 rice cooker cups worth of rice in total for 4 servings. Step 6: If you are making this for a bento, use plastic containers to mold into shape.