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Mixed Sushi Bowl

Chef.Morimoto's picture
  Dried shiitake mushrooms 4
  Dried gourd ribbons 3⁄4 Ounce (22 Grams, Kampyo)
  Horse mackerel/Any sashimi-quality fish fillet 1⁄2 Pound (With Skin, 225 Gram)
  Canned lotus root 2 Ounce (60 Grams, About 2 Inches, Optional)
  Eggs 3
  Vegetable oil 2 Cup (32 tbs) (For Frying Egg)
  Canned bamboo shoots 4 Ounce (115 Gram, 1 Can)
  Carrot piece 1 (3-Inch Piece)
  Shrimp 4 Ounce (1 Can, 10 Shrimps For 115 Gram)
  Canned tuna 6 Ounce (170 Gram, 1 Can)
  Snow peas 20
  Nori seaweed sheets 2
  Slivered red vinegared ginger 3 Tablespoon
  Sesame seeds 1⁄4 Tablespoon, toasted
  Secondary bonito stock 2 Cup (32 tbs)
  Rice vinegar 11 Tablespoon (About 2/3 Cup)
  Sugar 8 1⁄2 Tablespoon (About 3/5 Cup)
  Soy sauce 4 Tablespoon
  Sake 3 Tablespoon
  Mirin 2 1⁄2 Teaspoon
  Salt To Taste
For sushi rice
  Uncooked short grain rice 2 1⁄2 Cup (40 tbs)
  Kelp pieces 1 (Konbu, 6 Inch)
  Sake 1 Tablespoon
  Rice vinegar 4 1⁄2 Tablespoon
  Sugar 3 Tablespoon
  Salt 2 Teaspoon
For mushrooms and gourd ribbons
  Soaking water from mushrooms 2 Cup (32 tbs)
  Soaking water from gourd ribbons 2 Cup (32 tbs)
  Soy sauce 3 Tablespoon
  Mirin 2 Teaspoon
  Fish 1
  Rice vinegar 7 Tablespoon
  Canned lotus root 2 Ounce (60 Gram, About 2 Inches)
  Sugar 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Rice vinegar 3 Tablespoon
  Egg 1
  Sugar 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Vegetable oil 2 Tablespoon
  Bamboo shoots 2
  Secondary bonito stock 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Carrot 1
  Salt 1 Pinch
  Shrimp 3
  Rice vinegar 1 Tablespoon
  Tuna 1
  Sake 2 Tablespoon
  Snow peas 3
  Mirin 1⁄2 Teaspoon

1. Prepare SUSHI RICE.
2. For specific amounts used in preparing all items (except nori seaweed) in this step. Mushrooms and gourd ribbons: Wash and soak mushrooms in 2 1/2 cups warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer. Reserve liquid. Rinse gourd ribbons and scrub with salt. Rinse. Soak in 2 1/2 cups cold water until soft (about 30 minutes), reserving liquid. Rinse mushrooms and discard stems. Combine mushrooms and gourd ribbons with 2 cups soaking liquid from mushrooms and 2 cups soaking liquid from gourd ribbons. (Add enough water to make 4 cups, if necessary.) Stir in sugar, soy sauce, and mirin. Cook over medium-high heat with drop-lid until liquid is absorbed (about 30 minutes). Thinly slice mushrooms and chop gourd ribbons. Horse mackerel: Without skinning, sprinkle with salt and set aside for 1 hour. Rinse. (This purifies and firms flesh.) Rinse in 2 Tbsps rice vinegar, add about 5 Tbsps vinegar to barely cover, and set aside for 20 minutes. The skin is then easily removed. Cut fish into thin diagonal strips.
Fish: Cut into thin diagonal strips.
Lotus root (optional): Slice into paper-thin rounds. Reserve 10 whole slices for garnish. Slice remaining lotus into quarters. Place all in glass bowl and add sugar, salt, and vinegar. Drain just before adding to sushi rice.
Egg: Combine egg with sugar and salt. Beat well. Cook egg. After sheets cool, roll up and slice crosswise into fine threads. (Trim messy edges before rolling, if desired.)
Bamboo shoots: Wash thoroughly and remove any white residue. Cut into 1/2-inch (1 1/2-cm) long julienne strips. Combine bamboo and remaining ingredients. Cover and cook over medium-high heat until liquid is nearly absorbed.
Carrot: Peel and then cut crosswise into paper-thin rounds, stack slices, and cut into slivers. Add carrot, sugar, salt, and enough bonito stock to cover. Cover and cook over medium-high heat until just tender.
Shrimp: Shell and devein. Break off tail. Add vinegar, sake, pinch salt, and enough water to cover. Boil shrimp until it turns pink.
Tuna: Drain well. Flake with a fork, then wrap in cheesecloth, bring up ends, and twist to squeeze out as much liquid as possible. Turn out into a saucepan and add sake, sugar, and pinch salt. Stir constantly over medium-high heat until dry and flaky.
Snow peas: Remove stem and strings. Cut lengthwise into fine slivers. Cook in boiling salted water for 1 minute. Drain. Sprinkle with mirin.
Nori seaweed: If not pretoasted, toast by passing shiny side over an open flame several times. Cut into fine shreds with scissors or wrap in a dry cloth and crumble into small pieces.
3. To assemble: Use a large, shallow serving bowl. Reserve all of shrimp, nori, red vinegared ginger, and sesame seeds. In addition, set aside 10 lotus rounds (drained), half of egg, and a small amount of other ingredients. With a wooden spoon, mix remaining ingredients (including egg trimmings) into sushi rice. Sprinkle reserved egg over top, then add other toppings. Finish up with lotus, shrimp, red vinegared ginger, sesame seeds (to taste), and nori in that order. (An alternate method calls for about half of egg to be sprinkled over rice, then all of remaining ingredients. Finish up with shrimp, sesame seeds, egg, and nori.) Mix well before eating.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Mixed Sushi Bowl Recipe