Fukusa Zushi Recipe

From Dorothy McNett's Recipe Book.

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Fukusa Zushi

From Dorothy McNett's recipes at www.dorothymcnett.com. This usually makes more filling than needed, so I simply place all ingredients in a bowl, cover with some strips of cooked egg omelette and nori, garnish and eat. Then it becomes a Sushi Bowl.

2 cups cooked Sushi Rice (see recipe)
1 - 1 1/2 cups very finely minced cooked vegetables, such as carrots, green beans, tofu,
mushrooms, peas...
cooked shrimp, finely chopped
1 tablespoon seasoned rice vinegar, or dashi or broth
1 tablespoon Tamari
3 - 4 eggs
1/4 teaspoon fine sea salt
brushings of oil
1 sheet nori (seaweed) for garnish
2 pieces red pickled ginger

Combine about 2 cups of the cooked sushi rice with 1-2 cups of cooked and chopped vegetables, shrimp and whatever else you may wish to add. (Crab is great!) Stir in vinegar and Tamari. Set aside. In bowl, whisk eggs with salt. Heat a 7 or 8 inch skillet (or preferable an oblong omelette pan) and lightly coat the bottom and sides with oil. Heat over moderate heat. Pour in just enough of the eggs to coat the bottom of the pan lightly. Cook for about 30 seconds. Turn omelet over and cook 10 seconds, or until firm. Slip out onto a cutting mat. Repeat, stacking them on the mat. When all are cooked, trim the omelettes into squares. Place a mound of the mixed sushi in the middle of each. Lift up the sides of each omelet and fold them into the middle to make a neat package. Place seam side down on serving platter. Cut nori into thin strips. Lay a strip of nori over each package and decorate with small circles of the red ginger.

Recipe created 1999-07-06.

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