Spring Vegetable Scattered Sushi
Ingredients (for 4 servings)
- Rice 2cups (about 150g)
Pickled Ginger (Chopped) 1-2tbs
- Bamboo shoots 100g
Boiled shrimp 5 to 6
- Snap peas Around 4
Lotus root 1 60g
- Kinshi Tamago (Shredded Egg Crepe) 1 egg
White sesame as appropriate
- leaf buds as appropriate
Rapeseed as appropriate
- Apple Cider Vinegar[A] 50ml
Acacia Honey[A] 1 and 1/2 tablespoon
- Salt[A] 1 teaspoon
Dashi stock[B] 4 tablespoons
- Light-Colored Soy Sauce[B] 1 tablespoon
Acacia Honey[B] 1 tablespoon
How to make:
1Make sushi rice. Cook rice slightly firm, add [A] and the pickled ginger and mix quickly.
2Peel and cut lotus root into 3mm pieces and soak in water. Cut bamboo shoots into bite-size pieces.
3String the snap peas and boil them with a pinch of salt (not in ingredients). Cool in cold water and divide into two halves.
4Put [B], lotus root and bamboo shoots in a pot and cook for 5 minutes. Cool the whole pot and let the flavors blend.
5Arrange the sushi rice in a bowl, drain off the liquid of (4) and place with the boiled shrimp on top of the sushi rice, sprinkle with snap peas, sprouts, rape blossoms, sliced egg, and white sesame seeds.