Vegetarian Sushi Rice Bowl

Name: Vegetarian Sushi Rice Bowl
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 oz (30 g) dried gourd strips (kanpyo); 1 oz (30 g) dried gourd strips (kanpyo); 6 dried or fresh shiitake mushrooms; 6 dried or fresh shiitake mushrooms; 2 slices deep-fried tofu (abura-age); 2 slices deep-fried tofu (abura-age); 1 section (4 oz/125 g) fresh lotus root, peeled; 1 teaspoon vinegar; 1 small carrot; ½ cup (125 ml) Basic Dashi Soup Stock; 1 tablespoon sugar; ½ teaspoon salt; 1½ tablespoons soy sauce; 1 tablespoon mirin; 5 cups (750 g) cooked Sushi Rice; 1 Plain Sesame Omelet, cut into strips; 4 snow peas or green beans, blanched and thinly sliced; 4 snow peas or green beans, blanched and thinly sliced; ½ sheet nori, toasted and shredded; Pickled Ginger

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

Kanpyo Strips

1 oz (30 g) dried gourd strips (kanpyo)
1 cup (

Asia
Japan
Fish course
Pescatarian

Method

If using dried mushrooms, soak them in hot water to soften, about 20 minutes.
Rinse the dried gourd in cold water. Mix the gourd with a little salt and rub it between your hands to soften, and rinse in cold water again. Place the gourd in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for 10 minutes. Drain.
Place the B