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Soak nori sheets in water for 40 minutes, or until soft. Combine Shiitake
and 2-1/2 cups water in medium-size saucepan. Let stand 20 minutes. Add
softened Kampyo to Shiitake and liquid in saucepan. Bring to boil; simmer,
cover 5 minutes.
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Stir in 1/4 cup soy sauce; simmer 15 minutes longer, or until Kampyo is lightly
colored. Stir occasionally. Drain and cool; squeeze out liquid from Shiitake
(using paper towels). Divide Kampyo into 10 portions, each portion being about
8-9 inches long (the length of a Nori sheet). Remove and discard Shiitake
stems; cut Shiitake into 1/4-inch thick slices. Rice - Wash rice until water
runs clear; drain well.
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(Making Rice) Combine rice and 5 cups water in large sauce pan. Bring to boil;
reduce heat and simmer on lowest possible heat, cover 20-25 minutes, or until
water is absorbed. Don't Stir!!! (stick a fork into rice to bottom of pan and
if no water remains, it's ready). Remove from heat and let stand covered for at
least 10 minutes. Rice should be on the firm side, not mushy. Remove 1/2 rice
to large non-metal mixing bowl and let cool some.
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Pour 1/2 cup sushi rice vinegar evenly over top of rice and toss gently to
combine. Add remaining rice (cooled some) and another 1/2 cup vinegar. Toss
gently to mix. Cool. Egg - Pour 1/2 egg mixture evenly into lightly oiled hot
skillet and cook over medium-high heat until set. Turn out; cool and slice into
10 strips. Repeat with remaining egg mixture.
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Spinach - Bring washed spinach to boil in a little water, then lower heat and
cook for several minutes. Drain well and let cool. Divide into 10 portions of
strips.
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Unroll the bamboo sushi mat away from you. Place 1 sheet Nori on mat, lining it
up with the bottom of mat. Moisten hands with a little of the remaining sushi
rice vinegar to prevent rice from sticking. Place enough rice on Nori to cover
3/4 of the sheet and a little more than 1/2 inch thick. Press down with fingers
(not too firmly). Over center of the rice, from left to right, place 1 spinach
strip along with a Kampyo portion, 2 egg strips, and several Shiitake strips.
Each strip should extend the length of the rice.
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Finally, add a modest amount of drained pickled red ginger slivers along the
top of the other strips. Hold line of ingredients across rice firmly in place
with finger tips. Using thumbs, push up and turn bamboo sushi mat edge nearest
you up and over filling, pressing firmly to enclose filling, and lifting the
bamboo mat while rolling to keep it free from being enclosed in the sushi roll.
The idea is to get everything rolled before reaching the far edge of the Nori
sheet. When sushi is rolled, gently but firmly, press bamboo mat around roll
again, but this time to shape.
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Unroll mat and wrap sushi in plastic or aluminum wrap; repeat with remaining
ingredients to make 10 rolls. To serve, place rolls, seam-side down, on cutting
surface and cut crosswise into about 8 equal slices.
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