“Mixed Sushi Rice”

Ingredients (7-8 servings)
Sushi Rice
4 cups rice
A 3+3/4 cups water
10 cm kombu (dried kelp)
1 tbsp sake
8 tbsp. sushi vinegar

Other ingredients
1 carrot (approx. 100 g)
1/2 cup dashi (Japanese soup stock), 2 tsp. sugar, 1/4 tsp. salt
100g snow peas
30g dried shiitake mushrooms
4 tbsp. sugar, 2 tbsp. soy sauce, 1 tbsp. mirin (rice wine)
200 g lotus root
1 cup vinegar, 3 tbsp. sugar, 1/2 tsp. salt, 1 claw of dried chili pepper (take out seeds and slice thinly)
8 pieces kanikama (artificial crab sticks)
8 shrimps
1 tbsp. sake, pinch of salt, sushi vinegar
3 eggs
1+1/2 tsp. sugar, pinch of salt
white sesame seeds
beni shyoga (red pickled ginger)

 Rinse rice with water and drain 30 minutes prior to cooking. Cook rice together with . Place cooked rice into a bowl or a large plate and pour sushi vinegar over cooked rice while still warm. Mix with wooden spatula while fanning. Cover with wet cloth to settle.
 Prepare other ingredients.
Carrot – Slice into thin shreds. Put in pan and add dashi and cook 3 minutes. Add sugar and salt and cook for another 2 minutes.
Snow peas – Take off rim and boil with salt. Soak in water to cool and cut into thin strips. Leave a small portion for topping decoration of sushi.
Shiitake mushrooms – Soak in 1 cup of water to bring back moisture. Take off stems and cut into thin slices. Put shiitake into pan with the soaked water and warm in medium heat. Once boiled, add sugar, soy sauce and mirin. Cook for 10 minutes and boil down the liquid.
Lotus root – Peel skin thoroughly and cut into thin slices. Let soak in vinegar water (1 cup water + 2 tsp. vinegar) and then quickly boil in hot water with some vinegar. Drain. Mix seasonings, boil briefly and heat up lotus root. Remove pan from heat and let stand for 30 minutes.
Kanikama  – Take apart and shred into thin strips.
Shrimps – Boil briefly with hot water, sake and salt. Drain and cut shrimps in half lengthwise and soak in vinegar (vinegar outside of ingredients above).
Eggs – Stir with sugar and salt. Pour liquid in lightly oiled pan and sauté into paper-thin sheets. Cut egg sheets into thin strips.
 Mix and (w/out shrimps and egg) and sesame seeds together. Serve on plate and decorate with shrimps, egg, snow peas and red pickled ginger.
 Mold or shape into different designs according to preference.


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