Three Kinds Of Sushi
|Short grain rice||4 Cup (64 tbs)|
|White vinegar/White rice vinegar||1⁄2 Cup (8 tbs)|
|Water||4 Cup (64 tbs)|
|Dried mushrooms||2 Ounce (Large Variety)|
|Soy sauce||2 Tablespoon|
|Small cooked shrimp||5 Ounce (Canned If You Like)|
|Red food coloring||3 Drop|
|Chicken broth/Water/white rice wine||2 Tablespoon|
|Green beans/6 long strands of watercress||4 Large|
|Raw unshelled shrimp||12 Large|
|Frozen green peas||10 Ounce (1 Package)|
The Rice Mixture (Sushi Meshi): Put 4 cups short-grain rice into a large, heavy pan.
Add 4 cups cold water and 4 teaspoons sugar; soak about 2 hours.
Cover and bring to a boil on high heat until the water begins to spew out from the lid.
Without lifting the lid, turn heat immediately to low (on an electric range, have one of the units preheated to low and immediately transfer the pan of rice).
Cook for 12 minutes on low heat; remove from heat and let stand 10 minutes, all without lifting the lid.
Meanwhile, combine in a small pan 1/2 cup white vinegar, 6 tablespoons sugar, and 4 tea spoons salt; heat just until sugar is dissolved.
Also have ready an electric hair dryer or have someone standing by who can fan the rice mixture to cool it quickly as you add the vinegar mixture (this prevents the rice from becoming soggy).
Turn the cooked rice immediately into a large bowl and carefully fold in the vinegar mixture while fanning or cooling it with the hair dryer set on "cool," being careful to keep the rice grains whole.
Mushroom Strips: Soak mushrooms in water to cover for 30 minutes to 1 hour.
Rinse, drain, and cut into long, thin strips, discarding stems.
Put sliced mushrooms into a small pan with 2 tablespoons each sugar, soy sauce, water, and 1 teaspoon salt.
Cover pan and simmer until the water is evaporated and mushrooms are tender, about 5 minutes.