Spring Sushi
Cute little Sushi for the Japanese girls festival.
Equipment
- rice cooker (or heavy-bottemed pot) bowl, pot, frying pan, plastic wrap
Ingredients
Sushi rice
- 2 rice cups Sushi rice (Japanese short grain rice) 360ml
- 2 rice cups water 360ml
- 1 piece kombu kelp
- 80~100 ml Sushi Vinegar
Sushi Vinegar
- 1 tsp salt
- 3 tbs sugar
- 200 ml rice vinegar
- 1 piece kombu kelp
Canola Blossom
- 1 bunch canola blossom or broccoli rabe
- 1 ts salt for branching
- 1 ts Mentsuyu for seasoning (the link above)
Shrimp
- 6 pieces shrimp
- ⅓ ts salt
- 1 tbs Sake ( or white wine)
Chicken Soboro
- 300 g ground chicken
- 1 tbs Mirin
- 1 tbs sugar
- 1 tbs soy sauce
Egg Soboro
- ½ ts salt
- 1 ts sugar
- ½ ts vegetable oil
Instructions
Sushi Rice
- Start cooking 2 cups of rice in a rice cooker or heavy-bottomed pot.
- Toss in Sushi Vinegar to freshly steamed rice. ※To make 10 to 12 Sushi Balls, toss in 3 tablespoons of Sushi vinegar to about 2 cups of cooked rice.
- While still warm, make small sushi rice balls.Do not squeeze too hard.The rice should be crumbled in your mouth easily.It should not be bigger than a ping-pong ball.
Canola blossom
- Cut off the stem of the canola blossoms and release them into the water to revive the plant.
- Bring a pot of water to a boil and start boiling from the stem for one minute, and boil whole plant for another 1 to 2 minutes.Pinch the stem and it is soft to touch but still has some resilience, it’s OK to finish cooking.You can quench in the cold water, but I love the aroma of its own, so I just strain in the mesh strainer and leave it until it comes to room temperature.
- Cut into 2-inch lengthwise and divide the stem into 2 to make it easy to chew.We are using the leafy part and blossom, keep the stem part for other dishes. Finish using in a couple of days.
- Squeeze out the excess moisture and put it in the container.Sprinkle a small amount of Mentsuyu to season.
Shrimp
- Take the vein off with your toothpick and steam in the small pot for a couple of minutes, and then set aside until used.
- Peel the shell from the shrimp and slice it into two.
Chicken Soboro
- Put the ground chicken into a medium-size pot and pour in a tablespoon of sake.Break up the ground chicken with 3 to 4 chopsticks.
- start heating on medium heat.Cook until heated through.The liquid in the bottom has an uncomfortable smell for me, so discard the liquid. If you don't mind it, keep cooking.
- Put it back in the pot, add in grated ginger, sugar, and soy sauce.Cook on medium heat until almost all of the liquid is gone.
Egg Soboro
- Crack 2 eggs into a measuring cup and add a pinch of salt and a half teaspoon of sugar.Beat well until egg yolk and white well combined.
- Grease lightly and pour in the egg while Then it still warm.What we are going to do is cook it slowly and crumble it up and make a scrambled egg.Break up the egg into very small pieces.It should not be too dry, so stop cooking while it’s still moist.
Assemble
- 〈Shrimp〉Place the shrimp on the center of the plastic wrap, and put the sushi rice ball right on top, and squeeze to put together.
- 〈canola blossom〉place the canola blossom on the center, and put the sushi rice ball on top. Squeeze and put it together.
- 〈Chicken and Egg Soboro〉Chicken soboro and egg soboro.And top with the canola flower.