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Mazesushi Mixed Sushi

February 18, 2012

Mazesushi or Mixed Sushi

Japanese rice that is freshly made is best eaten plain, in my opinion. But leftover rice, when it’s no longer hot, is perfect for mazesushi or mixed sushi. The seasoned vinegar adds moisture back into the rice and makes the rice taste fresh again. I also add simple ingredients to the rice, usually what I have in my refrigerator, such as eggs and carrots. In this recipe, I added cooked bamboo shoots, shitake mushrooms, carrots and eggs. Use whatever vegetables you have on hand.

Mazesushi Mixed Sushi 

Serves 2

Rice

3 cups cooked Japanese rice, at room temperature

¼ cup rice vinegar

1 tablespoon sugar

½  teaspoon salt

Vegetables

¼ cup water

4 dried shitake mushrooms (about 0.1 ounces)

1 medium carrot, peeled and chopped small (about 1 cup)

1 piece of bamboo shoot, chopped fine (about 1 cup)

1 tablespoon mirin

2 tablespoons sugar

1 teaspoon salt

Egg Omelet

2 eggs, beaten

1 tablespoon cooking liquid from above

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon oil for frying

Dried nori seaweed for garnish

1. Heat the vinegar, sugar and salt over low heat for 2-3 minutes or until the sugar is dissolved. Turn off the heat and set aside while you prepare the vegetables.

2. Heat up ¼ cup water in a small saucepan and add the shitake mushrooms to hydrate them. When the mushrooms are soft, take them out of the water. Discard the stems and chop the tops into small pieces.

3. In a 2-quart pot, add the water from the mushrooms, the chopped mushrooms, carrots, bamboo shoots, mirin, sugar, and salt. Stir together and heat to a gentle boil, for 2 minutes. Turn down the heat and simmer for 5 minutes, or until the vegetables are softened, but not mushy. If there is a lot of liquid, strain the ingredients using a sieve. Save the liquid and use in the egg omelet.

4. Put the rice in a large glass bowl; add the seasoned vinegar and 1 cup of the vegetables. The rest of the vegetables can be kept in the refrigerator for 3 days or frozen for later use. Mix the cooked vegetables into the rice, breaking up any clumps.

5. To make the egg omelet, add a tablespoon of the reserved cooking liquid to beaten eggs; to this add the sugar and salt. Heat the oil in a small frying pan on medium-high heat. Add the eggs to the pan all at once and turn down the heat to medium. When the bottom of the egg omelet is cooked, turn it over and cook on the other side, about one more minute. Cut the egg omelet into thin pieces.

6. You can either serve mazesushi in a shallow plate or in individual bowls. The vegetables and eggs can be mixed in or served on top of rice, your choice. Sprinkle dried nori seaweed on top of rice and serve.

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From → Recipes, Rice

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