Vegetarian Sushi Rice
In this recipe, vegetables are cooked in a sweet and sour sauce. They are added to sushi rice to make a delicious and healthy dish.
5 ½ cups sushi rice
4 dried shitake mushrooms (fresh mushrooms are fine)
2 ½ cups water
1 carrot peeled,quartered and thinly sliced
1 cup green beans sliced thinly
1 1/4 ounces (40 grams) koyadofu
3 tablespoons sugar
4 tablespoons soy sauce
4 tablespoons sake (or white wine)
¼ cup cooked soybeans (peas are ok too)
1 tablespoon rice vinegar
1 tablespoon sugar mixed with 2 tablespoons rice vinegar
White sesame seeds
2 Eggs - Thinly cooked omelette, thinly sliced
2 ounces (60 grams) burdock root
¾ cup lotus root, peeled, quartered and thinly sliced
1/2 cup corn
Soak the shitake in the water to reconstitute. Remove hard stems and slice the caps thinly. Reserve the shitake water.
Soak the koyadofu for a few minutes in hot water. Drain and squeeze gently to remove excess liquid. Cut into think 1 cm slices.
Clean and scrape the burdock root and slice into 2 cm lengths. Soak for 5 minutes. (if using this ingredient)
In a saucepan, combine the shitake water, sugar, soy sauce and sake/wine and place over heat. Add the Shitake, burdock root, koyadofu, carrot, and corn and bring to a boil. Remove any froth from the surface. Simmer for 10 minutes.
Remove from heat and let stand for 15 minutes. Then drain.
Soak the lotus root in a saucepan with 1 tablespoon of rice vinegar and just enough water to cover. Place over medium heat and cook for 5 minutes until tender but crisp. Remove, drain and soak in the sugar-vinegar mixture for 20 minutes.
Blanch the green beans in boiling salt water, then drain.
Gently mix all the ingredients with the sushi rice. Garnish with sesame seeds and omelette. Enjoy!
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