RICE
300g rice
450ml water
SUSHI VINEGAR
50g rice vinegar
45g brown sugar
5g salt
DASHI SOUP STOCK
1 pack Dashi powder
1 cut konbu (dried kelp) seaweed
750ml water
Salt, as needed
BAMBOO SHOOT
200g bamboo shoot
NANOHANA LEAF
200g nanohana leaf
Vegetable oil, a bit
MYOGA JAPANESE GINGER
150g myoga
MYOGA PICKLE JUICE
100ml rice vinegar
35g light brown sugar
100ml Mirin
100ml cooking sake
SHIITAKE MUSHROOM
200g Shiitake mushroom
Salt, as needed
½ pack Dashi powder
OPTIONAL
Sliced chili pepper, a bit
Ume (sour plum) paste, a bit
Sesame seed, as needed
Wasabi, as needed
1 — SUSHI VINEGAR
Mix the ingredients to prepare the sushi vinegar.
2 — RICE
Softly rinse rice with pure water few times. Cook the rice and mix the cooked rice quickly with a rice paddle. Let it chill.
3 — DASHI SOUP STOCK
Mix all ingredients over medium heat to prepare the soup stock.
4 — BAMBOO SHOOT
Boil the bamboo shoot in water for 45 minutes, then wash it to remove bran, cut in pieces. Put the pieces in the Dashi soup stock for at least 6 hours.
5 — NANOHANA LEAF
Boil for 1 minute in water with some oil, then immediately chill in a cold water, put it in the Dashi soup stock.
6 — MYOGA
Boil the myoga for 15 seconds in water, then immediately chill in cold water. Let it sit in the pickle juice for at least 6 hours. Cut into pieces
7 — SHIITAKE MUSHROOMS
Boil the Shiitake for 30 seconds. Add salt in the boiling water and let it chill with water, add Dashi powder once chilled.
8 — SUSHI
Prepare the sushi with each vegetable by using plastic wrap to make it like temari (little ball). Add a touch of ume paste and chili pepper on top of the nanohana & bamboo. Add wasabi on the myoga, and sesame seeds on the Shiitake.