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Sushi Cups with Shrimp

Sushi Cups with Shrimp

Chirashi sushi (a bed of sushi rice with the ingredients scattered on top) is easy to make and recommend for bentos. It's handy to have homemade sushi vinegar stocked as well.

Ingredients: 4 servings

Shrimp
8
Snow peas
4
●Eggs for kinshi tamago
2
●Salt
a small amount
●Katakuriko
1 teaspoon
●Water
2 teaspoons
Uncooked white rice
2 rice cooker cups (360 ml)
Sushi vinegar
Recipe ID: 1725198
Carrot kinpira
Recipe ID: 2147340

Steps

1. Make the sushi rice. Refer to Recipe ID: 1725198.
2. Make the kinpira. Refer to Recipe ID: 2147340. Chop it up once it has cooled, and combine with the sushi rice from Step 1.
3. De-vein the shrimp, boil in salted water and peel. Blanch the snow peas in salted water, cool and cut into diagonal pieces.
4. Make the shredded omelette (kinshi tamago) with the ● ingredients. Refer to Recipe ID: 1726665. Cook the omelette in 3 batches.
5. 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.
6. 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.