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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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Sushi rolls Futomaki



Sushi rolls Futomaki
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Rice, Rice dish
Cuisine: Japanese
Servings: 3 sushi rolls
Calories: 364kcal
Author: Shihoko | Chopstick Chronicles

Ingredients

  • 3 seaweed nori sheets
  • 4.5 cups of sushi rice *1
  • 1 rolled egg tamagoyaki *2
  • 1/2 carrot
  • 1/2 cucumber
  • 1/3 packet Kanpyo
  • 1 cup dried shiitake mushrooms
  • 2 tbs sugar
  • 2 tbs sake
  • 2 tbs soy sauce
Metric - US Customary

Instructions

  • Prepare the sushi rice by folowing the recipe link.
  • Soak the mushrooms in a bowl with 1 cup of water. Soak Kanpyo in a separate bow with 1 cups of water. 
  • While the mushrooms are soaking, prepare the carrot, egg, and cucumber.
  • Cut the carrot and cucumber into long sticks and set aside.
  • Prepare the tamagoyaki by following the steps in the recipe link then cut into long sticks.
  • Squeeze out the excess water from the mushrooms into a bowl (save the water) and slice them thinly.
  • Squeeze out the excess water out of the Kanpyo and cut them in same length of nori sheets. 
  • Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.
  • Put the sliced mushrooms, Kanpyo and carrots into the sauce pan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
  • Remove from heat and allow to cool down before putting into the sushi roll.
  • Lay a seaweed sheet onto a sushi mat and place 1.5 cup rice on top and spread it out about 5mm thick leaving 3cm(1.2 inch) gap at the one edge of nori sheet. 
  • Lay out the fillings in the centre of the sushi rice. Do not layer them on top of each other fillings, rather line them up. *3
  • Place a little water on to the larger edge of the seaweed then roll the other side towards it and press down on the fillings as you roll then squeeze tightly.
  • Repeat for the remaining amount of rice and fillings.
  • Cut the sushi roll into smaller sizes and serve with Sushi ginger and Wasabi if you have. *4

Notes

*1 How to make Perfect sushi rice, check here. 
*2 How to make Tamagoyaki, check here. 
*3 detailed tips in the above post.
*4 Sushi ginger is available from Japanese grocery stores or make your own.  Check the recipe here .  
*5 Prep time/Cook time does not include cooking the rice as everyone's rice cookers vary on time.


Source article here


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