Tokyo Style Sushi Rice Salad
Published by Tuttle Publishing
Editor's Note: Make this Tokyo Style Sushi Rice Salad when you are craving traditional sushi flavors but aren't interested in doing a lot of work. To make this sushi bowl recipe, homemade sushi rice is combined with sakamushi-style shrimp, soy-marinated tuna, and flavorful pieces of Japanese-style omelet. The fresh tuna in the salad will remind you of traditional Tokyo-style sushi without the fuss of constructing sushi rolls. This simple sushi rice bowl recipe is an easy but elegant way to serve sushi to a crowd.
Shogun Ieyasu Tokugawa made history in 1603 when he moved the seat of Japan’s government from the magniﬁcent city of Kyoto to a distant ﬁshing town in eastern Japan called Edo. His new capital thrived, and in 1868 it changed its name from Edo to Tokyo. City residents whose roots stretch back for generations are proud to call themselves Edokko (literally, “Children of Edo”) rather than Tokyoites, and the buying, selling and eating of ﬁsh is still a vital part of the city’s economic and cultural life. Tokyo-style sushi, reﬂected in this recipe, tends to highlight bright red pieces of fresh-from-the-waterfront tuna.
Preparation Time45 min
Preparation Time - Textminutes plus 1 hour for rice preparation
- 2 standard quantities Basic Sushi Rice
- 4 1/2 ounces (125 g) fresh tuna, cut into ½-in (1.25-cm) cubes
- 1 1/2 teaspoon soy sauce
- About 1 tablespoon sake
- 2 pinchs salt
- 5 ounces (150 g) fresh or frozen shrimp, shelled and rinsed
- 3 eggs
- 1 tablespoon mirin
- 1½ to 2 tablespoons sugar, or to /1taste
- 4 or 5 sprigs of mitsuba, cut into 1-in (2.5-cm) lengths
Prepare the Basic Sushi Rice.
Marinate the tuna in the soy sauce for 5 minutes.
Prepare the shrimp by cooking them sakamushi style—that is, steamed in sake. Pour just enough sake to cover the bottom of a pan—about a tablespoon—plus a little water and a pinch of salt. Add the shrimp and bring the pot to a boil. Reduce the heat to its lowest setting and cook, covered, for a few minutes until the shrimp have a nice pink color. You may also microwave the shrimp for 2 minutes with 1 tablespoon of sake in a dish covered with plastic wrap. After the shrimp are cooked, cut them into ½-inch (1-cm) pieces.
Use the eggs, mirin, sugar and 1 pinch of salt to prepare a Japanese omelet following the instructions provided in the recipe for Japanese Omelet Sushi (below). When ﬁnished, cut the omelet into ½-inch (1-cm) cubes.
Mix the tuna, shrimp and omelet cubes into the Basic Sushi Rice. Turn into a serving dish and sprinkle with the mitsuba stems.
Originally published on page 63 of The Sushi Lover's Cookbook with the Japanese Omelet Sushi recipe
Beat the eggs. Add the mirin, sugar and salt and mix well.
Heat a rectangular Japanese omelet pan until hot. Add a little of the oil and carefully wipe away the excess with a paper towel, leaving the pan barely slick. Add 1/5 of the egg mixture, spreading it evenly over the bottom of the pan. When it is almost set, use a spatula to bunch up the egg at your end of the pan.
Push the cooked egg back to the far side of the pan, oil the pan again and add another 1/5 of the egg mixture, spread evenly over the visible portion of the bottom of the pan. WHen the egg has set, roll the previously cooked portion of the egg across it toward your side, as if rolling it up in a carpet. Oil the pan and repeat the same process until all of the egg mixture is used up.
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Copyright 2014 Yumi Umemura