Chirashi Temari Sushi

Name: Chirashi Temari Sushi
Yield: 50 servings
Cuisine: American
Ingredients: 1000 grams White rice; 100 ml Sushi vinegar; 3 medium Carrot; 100 grams Shiitake mushrooms; 80 grams Green beans; 5 Eggs; 1 tsp Salt for the carrots; 2 tbsp Sugar for the shiitake mushrooms; 2 tbsp Soy sauce for the shiitake mushrooms; 1 Water

cookpad.japan @cookpad_jp

I made this for the 2nd Annual International Food Evening.

Since the carrots and shiitake mushrooms are mixed into the rice, they should be chopped into small pieces to make it easier to roll the rice balls with your hands.
If there's too much filling, the rice balls will break easily, so be careful. The shiitake mushrooms have a rather rich, sweet and salty taste, so the refreshing taste of the carrot gives the rice a nice balance. Recipe by Fiyorudo

I made this for the 2nd Annual International Food Evening.

cookpad.japan @cookpad_jp

I made this for the 2nd Annual International Food Evening.

Saved

Ingredients

50 servings

1000 gramsWhite rice
100 mlSushi vinegar
3 mediumCarrot
100 gramsShiitake mushrooms
80 gramsGreen beans
5Eggs
1 tspSalt for the carrots
2 tbspSugar for the shiitake mushrooms
2 tbspSoy sauce for the shiitake mushrooms
1Water

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Steps

1

Cook the rice on the sushi setting. Make an egg crepe and slice it thinly to make kinshi tamago (shredded egg).
2

Cut the carrot into short matchsticks. Put in a frying pan with the salt and a little water, cover with a lid, and steam.
3

Break the shiitake mushrooms up into small pieces. Put into a pot with the sugar, soy sauce, and a little water. Mix it all up and boil until there's no more liquid, taking care not to let it burn.
4

Parboil the green beans in salt water to retain the color. First, cut some small pieces for topping the sushi balls, then cut the remaining amount into small pieces to mix into the sushi rice.
5

When the rice is done cooking, mix up the sushi rice, then mix in the carrots and shiitake mushrooms. Sprinkle on the green beans and mix into the rice.
6

To make the balls, put a pinch of the kinshi tamago on some plastic wrap, then put a large bite-sized amount of sushi rice on top, and shape into a ball. Garnish with green bean slices.