A very popular dish at grandma’s house. There are so many variations of this “sushi rice” recipe using various different fillings and toppings. Garnished with slivers of tamagoyaki and nori.
4 c. rice, rinsed, drained
3 ¼-3 ½ c. water, as needed
½ c. sugar
½ c. rice vinegar
1 tsp. salt
2 medium carrots, peeled, thinly sliced
2 aburage, thinly sliced
1 c. green beans, diced
2 tsp. vegetable oil
4 medium shiitake mushrooms, soaked, stems removed, chopped
1 (6 oz.) can ajitsuke seasoned clams, including liquid
1 (6 oz.) blk. kamaboko, thinly sliced
1 (10 oz.) pkg. frozen peas, thawed
1 sheet Tamagoyaki (thinly fried egg), thinly sliced
1 (1.05 ounces) pkg. furikake nori
1/4 c. pickled red ginger, thinly sliced
In a rice cooker, rinse rice; drain. Drain clam liquid into a measuring cup. Add water to equal 4 cups. Add water into rice cooker. Cook as directed. In a skillet over medium heat; sauté carrots, aburage, and beans in oil. Cook 4-5 minutes until vegetables are tender. Set aside. In a saucepan over medium heat, combine sugar, vinegar, and salt; stirring until sugar is dissolved. Cool. Add vinegar liquid, vegetable mixture, clams, kamaboko, and peas into rice. Top with Tamagoyaki, nori, and ginger.
Makes 12 servings.