Array ( [0] => 876 [1] => 860 [2] => 27 [3] => 854 [4] => 855 [5] => 856 [6] => 858 [7] => 34 [8] => 35 [9] => 36 [10] => 90 [11] => 16 [12] => 853 [13] => 844 [14] => 830 [15] => 17 [16] => 18 [17] => 19 [18] => 30 [19] => 66 [20] => 50 [21] => 46 [22] => 91 [23] => 56 [24] => 55 [25] => 41 [26] => 104 [27] => 43 [28] => 15 [29] => 23 [30] => 820 [31] => 22 [32] => 24 [33] => 10 [34] => 89 [35] => 88 [36] => 7 [37] => 54 [38] => 53 [39] => 20 [40] => 31 [41] => 47 [42] => 32 [43] => 87 [44] => 78 [45] => 33 [46] => 8 [47] => 52 [48] => 116 [49] => 51 [50] => 21 [51] => 38 [52] => 39 [53] => 106 [54] => 9 [55] => 86 [56] => 25 [57] => 26 [58] => 12 [59] => 13 [60] => 14 [61] => 11 [62] => 83 [63] => 82 [64] => 84 [65] => 85 )

Steamed Sushi

Recipe By: Norie Mori

INGREDIENTS

(Sushi Rice)
2C sushi rice, washed and rinsed until the water is clean and drained
2/4C water
1/4C Spiral Organic Sushi Vinegar

(Garnish)
Shiitake
20g Spiral Organic Shiitake Mushrooms, soaked in 3/4C hot water until well absorbed and lightly squeezed, stem removed, sliced very thinly ( Do not discard the water)
3Tbsp soaked water from Shiitake mushrooms
1Tbsp Spiral Organic Shoyu
1Tbsp Spiral Mirin
1.5Tbsp Spiral Organic Rice Syrup or 1/2Tbsp raw sugar

Carrot
1 medium carrot (about 100g), shredded or julienned
3Tbsp soaked water from Shiitake mushrooms
1Tbsp Spiral Mirin
pinch of salt

Green beans
60-70g (10-12) green beans
2 pinches of salt

Bean sprouts
1 pack (250g)
1Tbsp Spiral Japanese Sesame Oil
Salt to sprinkle

Corn
1 can corn kernel, drained

Others
4Tbsp Spiral Nori Krinkles
2Tbsp toasted sesame seeds
2Tbsp finely chopped Spiral Pickled Ginger, lightly squeezed

METHOD

1. Cook rice according to package directions. While it’s warm, use a spatula to mix the sushi vinegar evenly. Let it cool to room temperature and set aside.

2. While the rice is cooking, make garnishes separately.

3. In a small pot, add ingredients for Shiitake garnish, cook until the liquid has evaporated. Leave to cool. Squeeze the water out lightly, and finely chop using half to mix with the rice and the rest for topping. Set aside.

4. In a small pot, add the ingredients for carrot garnish, heat and cook until the liquid has completely evaporated. Leave to cool and finely chop using half to mix with the rice and the rest for topping.

5. In a small pot, boil water, add salt, cook green beans for about 2-3 minutes, drain and leave to cool. Slice very thinly and diagonally.

6. Place bean sprouts in a mixing bowl, pour the boiling water over them, leave for a minute, drain and sprinkle a little salt, toss with sesame oil. Leave to cool.

7. Roughly mix the cooked vinegar rice with chopped shiitake, chopped carrot, toasted sesame seeds and chopped vinegar ginger while the rice is slightly warm.

8. Divide the mixed sushi rice into separate 4 bowls (or place rice in a Chinese bamboo steamer and line the bottom with a cooking sheet).

9. Place the rest of shiitake and carrot, green beans, bean sprouts and corn on top of mixed rice.

10. Cover the bowls with cling wrap and steam them for 3-4 minutes (or 1-2 minutes in microwave) to warm. Place the rest nori krinkles and pickled ginger in the centre. Serve while warm.

SPIRAL FOODS