Mushizushi (Steamed Sushi) Recipe - Japanese Cooking 101

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa offers a healthier grain alternative, while short-grain rice is more affordable.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is budget-friendly.

dashi

🥗Healthier: vegetable broth

💰Cheaper: water with soy sauce

Vegetable broth is a lighter option, and water with soy sauce is economical.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar is lower in calories, and sugar with water mimics sweetness at a lower cost.

Soak dried shitake mushrooms to re-hydrate and set aside, saving the soaking liquid.

Slice the mushrooms very thinly.

Pour 1/4 cup of the shitake soaking liquid into a pot and add sugar, soy sauce, and mirin.

Add the sliced mushrooms and cook over medium-low heat until the liquid is nearly evaporated, then set aside.

Prepare carrot and bamboo shoot by cutting them thinly, ensuring they are about the same size.

Take 1/2 cup of the mushroom soaking liquid and pour it into another pot, add seasonings, and cook over medium-low heat until the liquid is almost evaporated, then set aside.

Combine rice vinegar, sugar, and salt in a small bowl, stirring until the sugar dissolves.

Mix steamed rice with the vinegar mixture in a large bowl, then incorporate the cooked carrot and bamboo shoot into the sushi rice.

Bring water to a boil with a pinch of salt and cook snow peas for 30 seconds, then slice thinly.

Boil shrimp in the same water for 1 minute, then take them out, let them cool, and slice them in half.

Beat a couple of eggs with a pinch of salt to make Kinshi tamago, cook thin crepes in a frying pan, and cut them very thinly.

Divide the mixed rice into four bowls and top each with shredded eggs.

Cook the sushi in a steamer for about 15 minutes.

Garnish with shrimp, snow peas, and shiitake mushroom and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens