Springtime Sushi Nests
Ingredients
- 1 cup Dashi
- 1 tablespoon sugar ⓘ
- 4 teaspoons mirin (sweet Japanese rice wine) ⓘ
- 1 carrot, peeled, cut into matchstick-size strips ⓘ
- 1/2 cup canned sliced bamboo shoots, cut into matchstick-size strips ⓘ
- 2 large dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced
- 2 teaspoons reduced-sodium soy sauce ⓘ
- 1 large egg
- Pinch of salt ⓘ
- Nonstick vegetable oil spray ⓘ
- 6 asparagus spears, trimmed, cut into 1 3/4-inch pieces ⓘ
- Sushi Rice ⓘ
- 6 butter lettuce leaves ⓘ
- 12 cooked large shrimp, peeled ⓘ
Instructions
- Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan.
- Bring to simmer over medium-low heat.
- Add carrot strips; cook until crisp-tender, about 2 minutes.
- Using slotted spoon, transfer carrot strips to bowl.
- Add bamboo shoots, mushrooms and soy sauce to cooking liquid.
- Cook until liquid is almost evaporated, about 5 minutes.
- Add carrot strips.
- Cool mixture completely.
- Whisk egg, salt and 1 teaspoon mirin in small bowl to blend.
- Spray 9-inch-diameter nonstick skillet with nonstick spray.
- Heat skillet over medium-low heat.
- Pour egg mixture into skillet, swirling skillet to coat bottom evenly.
- Cook until bottom of egg mixture is set but not brown, about 45 seconds.
- Turn egg pancake over.
- Cook until egg pancake is set on bottom, about 20 seconds.
- Transfer to paper towel.
- Cool completely.
- Roll up egg pancake, then cut crosswise into very thin strips.
- Toss with fingers to fluff egg strips.
- Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes.
- Drain.
- Cool asparagus in bowl of ice water.
- Drain well.
- Toss Sushi Rice, carrot mixture and asparagus in large bowl.
- (Egg strips and rice mixture can be made 2 hours ahead.
- Cover separately and let stand at cool room temperature.
- Do not refrigerate.)
- Line 6 bowls with lettuce leaves.
- Spoon rice mixture into leaves, mounding slightly.
- Garnish rice with egg strips, shrimp and pickled ginger and serve.
Nutrition & Diet Analysis (per serving)
579
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).