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CRAB ASPARAGUS SHIITAKE ROLLS

INGREDIENTS :

250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 6 asparagus spears, 6 shiitake mushrooms, 6 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), 6 imitation crab sticks, 1T oil, some warm water.

SEASONINGS:
3T mirin, 2T rice vinegar, 1T light soy sauce, 2T bonito flakes, 4T lemon juice.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Trim off the hard ends of asparagus; Rinse; Blanch in boiling water for 5 minutes; Remove and cool; Cut each into a piece with 9-cm length.
4. Trim the stems of shiitake mushrooms; Rinse; Slice.
5. Heat a skillet with 1T oil over a high heat; Turn to a low heat; Add the mushrooms slices; Cook over a medium heat for 6 minutes; Turn off the heat; Cool; Divide into 6 equal portions.
6. Add seasonings to a sauce pan; Bring to the boil over a high heat; Turn off the heat; Cool.
7. Discard the wrap of imitation crab stick; Blanch in boiling water for 4 minutes; Remove and drain; Cut each into halves lengthwise.
8. Divide the sushi rice from the step 2 into 6 equal portions.
9. Lay a sheet of nori on the rolling mat with the shiny-side facing the mat and the longest end toward you; Evenly spread a portion of the sushi rice on the nori, leaving 1/3 empty; Spread a small amount of wasabi onto the rice at the end nearest; Arrange the asparagus on top of the wasabi; Put 2 pieces of the imitation crab in line next; Arrange a portion of the shiitake mushrooms in lines next; Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start the roll; Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished;
Moisten the top edge of the nori with some warm water to seal the roll; Remove the roll from the mat; Cut into 4 even pieces with a wet and very sharp knife (repeat the step 9 till the ingredients are used up).
10. Arrange the rolls from the step 9 on a serving plate; Serve with the sauce from the step 6.