MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Osaka Sushi Roll (Makisushi)
Categories: Rice, Vegetables, Herbs, Appetisers
Yield: 6 rolls
5 c Sushi or short grain rice
1 1/2 c Rice vinegar
2 tb White sugar
3 lg (to 4) eggs; beaten
12 oz Fresh spinach; washed
8 oz Jar pickled red ginger
- slivers
6 lg Dried Shiitake mushrooms
1 oz Pkg Kampyo (dried gourd
- strips)
1/4 c Soy sauce
10 Sheets nori
SPECIAL EQUIPMENT: Bamboo sushi mat
KAMPYO/SHIITAKE; Wash Kampyo; soak in enough water to
cover 40 minutes, or until soft. Drain.
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. 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" thick
slices.
RICE: Wash rice until water runs clear; drain well.
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. 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.
SPINACH: Bring washed spinach to boil in a little
water, then lower heat and cook for several minutes.
Drain well and let cool (it is important that as much
water as possible is drained from the spinach - one
way is to allow spinach to cool in a mesh strainer).
Divide into 10 portions of strips (you may not need
all the spinach you have cooked).
PUTTING IT ALL TOGETHER: 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. 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. (The art of making sushi is to get filling
ingredients lined up in the center of the roll).
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.
(Refrigeration will cause sushi to dry out, so eat).
Recipe by Jerry Masefield
RECIPE FROM: Osaka Japanese Steakhouse - 1655 Wabash
Ave. Springfield, IL 62704 (217) 726-8037
Published in Ala Carte Recipes; State Journal-Register
(
https://www.sj-r.com)
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