the other sushi recipes I've posted to date, this one
does not involve nice neat blocks or rolls of rice with
stuff in or on them. This one could be described as
salad-like, I suppose. It's a bit of a production to
make, but so worth it!
The amount of each item is changeable. If you like
more shrimp or cucumber, or less egg, or whatever, feel
free to tweak the proportions.
What you need:
3 cups su-meshi (sushi rice) - or regular sticky
4 shiitake mushrooms, soaked for at least
1/2 hour in water, stems removed
3/4 cup of dashi
1 tbsp of soy sauce
2 tbsps of mirin
tsps of sugar
1 inch of cucumber
tuna/salmon slices, or smoked salmon
2-4 6" bamboo skewers
nori or regular nori
more soy sauce
garnishes and/or pickled ginger, as preferred
Cook the rice. You can just use the instructions
on the package, or you can make su-meshi.
Because of the other flavors in this dish, I prefer
Mix the dashi stock, mirin, soy sauce, and sugar
well and heat it in a small pan. Simmer the shiitake
mushrooms in this liquid until a) the liquid is gone
or b) most of the liquid is gone, the caps are plump,
and you're hungry. Let the mushrooms cool, then slice
Beat the eggs well, then make paper-thin omelets,
using one scoop of egg at a time. Make several sheets.
Roll them up, then cut them into thin, noodle-like strips.
Shell the shrimp, then run a bamboo skewer through
the body, straightening it out so it won't curl during
cooking. Boil them in salted water for 2 minutes. Take
them out, let them cool, remove the skewers, then cut
them almost all the way through from the belly side
so you can open them butterfly-style.
Peel the cucumber, then cut it into thin strips.
If you don't have kizami-nori, cut the nori into small
For each serving (2-4 servings, depending on how
hungry you are) put a thin layer of rice in a plate or small bowl.
Add a thin layer of nori, then sprinkle on some soy
sauce. Add another layer of rice to cover the nori.
Cover the rice completely with the egg strips. Then
arrange the shrimp, fish, mushrooms, cucumber, and whatever
else artistically on top of the eggs. Serve the pickled
ginger, if you have it, on the side.