Back to 4 servings Sushi rice 2 cups Japanese short-grain rice, uncooked, rinsed 2.25 cups water, for cooking the rice, plus soaking 1 tablespoon sake, added to the rice 1 piece kombu, about 3 x 3 cm, optional 0.33 cup rice vinegar 1.5 tablespoons sugar 1 teaspoon salt Simmered filling 2 dried shiitake mushrooms, rehydrated, stems removed, thinly sliced 0.5 cup dashi stock, plus shiitake soaking liquid 2 tablespoons sake 2 tablespoons soy sauce 2 tablespoons mirin 1 tablespoon sugar 1 carrot, small, cut into thin matchsticks Kinshi tamago 3 eggs, for kinshi tamago 1 teaspoon mirin 1 pinch salt 1 teaspoon potato starch, or corn starch, mixed with 1 tablespoon water Toppings 6 ounces sashimi-grade tuna or salmon, cut into cubes or thin slices 6 pieces cooked shrimp, peeled, deveined 6 snow peas, blanched, sliced diagonally 2 ounces ikura (salmon roe), optional Garnish 2 teaspoons toasted sesame seeds soy sauce, wasabi and pickled ginger, to serve
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1 Step 1: Rinse the rice under cold water until it runs mostly clear, drain, then combine with the water and kombu and soak for 30 minutes. Add the sake and cook in a rice cooker or heavy pot until the water is absorbed.2 Step 2: Warm the rice vinegar, sugar and salt together until dissolved. Discard the kombu, then drizzle the seasoned vinegar evenly over the hot rice and fold gently with a slicing motion, fanning to cool it to room temperature without mashing the grains.3 Step 3: Soak the dried shiitake in about 200 ml (3/4 cup) water until fully tender, then squeeze out moisture, remove stems and thinly slice the caps, reserving the soaking liquid.4 Step 4: Combine the shiitake, its soaking liquid, dashi and carrot in a pot. Bring to a boil over medium-high heat and skim off the foam.5 Step 5: Add the sake, soy sauce, mirin and sugar. Cover with a drop lid and simmer over medium-low heat for 12 to 15 minutes until most of the liquid has reduced and the vegetables have absorbed the broth. Cool, then drain and squeeze out excess liquid.6 Step 6: Beat the eggs with the mirin and salt gently, then strain. Stir in the potato starch slurry. Lightly oil a nonstick pan over medium-low heat, pour in a thin layer of egg, cook until set, and flip briefly. Repeat with the remaining egg.7 Step 7: Roll the thin omelets tightly, let them cool, then slice into fine strands to make kinshi tamago.8 Step 8: Blanch the snow peas in boiling salted water for about 1 minute, then chill in ice water, pat dry and slice diagonally. Cook the shrimp through, chill, and pat dry; check that the centre is opaque.9 Step 9: Fold the drained simmered vegetables into the sushi rice, then spread the rice evenly in a wide serving bowl.10 Step 10: Scatter the kinshi tamago over the rice, then arrange the fish, shrimp and snow peas on top. Garnish with ikura and sesame seeds, and serve with soy sauce, wasabi and pickled ginger.getsaucepan.com/r/58e3b859-a4fb-5718-ae48-0a32366731ae
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