Mixed Vegetables on Sushi Rice

Name: Mixed Vegetables on Sushi Rice
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 30 g (1 oz) kanpyo (dried gourd strips); 30 g (1 oz) kanpyo (dried gourd strips); 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 (125 g/4 oz) fresh lotus root, peeled; 1 teaspoon vinegar; 1 medium carrot; 125 ml (½ cup) Basic Dashi Stock or ¼ teaspoon instant dashi granules dissolved in 125 ml (½ cup) boiling water; 125 ml (½ cup) Basic Dashi Stock or ¼ teaspoon instant dashi granules dissolved in 125 ml (½ cup) boiling water; 125 ml (½ cup) Basic Dashi Stock or ¼ teaspoon instant dashi granules dissolved in 125 ml (½ cup) boiling water; 1½ tablespoons sugar; ½ teaspoon salt; 1½ tablespoons soy sauce; 1 tablespoon mirin; 750 g (5 cups) cooked Sushi Rice; 1 Sesame Omelet, cut in strips; 60 g (2 oz) snow peas, thinly sliced; ½ sheet nori, toasted and shredded; Pickled Ginger

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Quick & Easy Sushi and Sashimi (Periplus Mini Cookbook Series)

By Susie Donald

Published 2013

About

Ingredients

Kanpyo

30 g (1 oz) kanpyo (dried gourd strips)
250 ml (

Asia
Japan
Side dish
Fish course
Pescatarian

Method

If using dried mushrooms, soften them in hot water, 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 cold water. Bring to a boil over medium-high heat and cook for 10 minutes. Drain.
Place the d