Yield: 8 slices
|8 larges||Spinach leaves|
|1 large||Carrot; cut in half length-|
|;wise and then cut in 8|
|6||String beans; cut in half|
|;lengthwise and crosswise|
|6||Mushrooms, dried; cut in|
|1 cup||Rice, cooked|
You can include a slice of sushi, mild flavored egg and vegetable roll, with either a sukiyaki or tempura dinner. Spinach leaves are used in place of nori (seaweed) here.
Cover spinach with ½ cup water and ¼ teaspoon salt and bring just to a boil. Remove from heat and drain immediately. Cool. Cut off thick stems. Beat eggs with cornstarch, sugar, salt, and water until blended. Pour egg mixture into a well greased 4 inch frying pan and cook over a medium heat, stirring occasionally. Cook until eggs are thick but not dry; cool and cut into ½ inch wide strips.
Parboil carrot in ¼ cup boiling salted water for 7 minutes, drain, and cool. Parboil string beans in ¼ cup boiling salted water for 5 minutes, drain, and cool. Soak mushrooms in 1 cup water for 10 minutes. Pour in 1 additional cup of water and simmer for 10 minutes, drain, and cool. Combine vinegar, sugar, salt, and MSG and bring to a boil. Cool. Mix half of liquid with rice. Dip fingers in remaining liquid before spreading rice on spinach.
To assemble sushi, make 8 by 12 inch sheet of spinach, with ribs parallel to ribbing of mat (bamboo mat used to assemble sushi on).
Top with the rice, strips of carrots, cooked egg, string beans, and mushrooms. Leave ⅓ of the rice uncovered. Roll up like a jelly roll and squeeze mat around rolled spinach to shape. Hold the mat loosely, tap on table. Sushi works down inside mat tube and end seals as it hits the table. Then tap the opposite end of the tube on the table so the sushi seals completely. Let sushi stand in refrigerator several hours before serving. Cut in 1 inch thick slices and serve cold.
Cooked small shrimp, sliced in half, may be substituted for egg in sushi filing.
Source: "A Sunset Book": Cooking with a Foreign Accent circa '58 MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 10-04-94