Ingredients
- 5cm lotus root
- 1 knob of ginger
- 65g sugar
- 1/4 tsp salt
- 120ml rice vinegar
- 3 eggs
- 1 tbsp sugar
- 1 tbsp water
- 1/8 tsp salt
- 1/2 tbsp oil for frying
- cucumber
- handful tomberry tomatoes
- 6 tbsp shredded nori
- your favourite furikake seasoning
- 6 -8 shrimp
- 1 tbsp sake
- 1/8 tsp salt
- 3 rice cooker cups uncooked rice
- 540ml water
- 80ml Obento Sushi Seasoning
- 1/4 carrot
- 1/4 avocado
Method
- Making picked lotus root/carrot - Combine 65g sugar, 1/4 tsp salt and 120ml rice vinegar in a pot and boil until sugar dissolves. Set aside to cool.
- Peel and slice lotus root and carrot (3mm). Soak lotus in water with a bit of rice vinegar for 5 mins to prevent browning
- Peel and julienne ginger, blanch ginger and lotus root and carrots in boiling water for 3 mins.
- Drain well then place in the cooled vinegar mixture to marinate.
- Cooking rice - Wash and rinse the rice, cook the rice in the rice cooker. The water level should be a bit under making normal rice.
- Making egg crepe - whisk eggs with 1 tbsp sugar, 1 tbsp water, 1/8 tsp salt.
- In a non stick frying pan, grease the pan with oil using a paper towel dipped in oil. When the pan is hot, pour a thin layer of egg mixture to cover the pan.
- After about 50-60 seconds flip the egg making sure not to fold it on top of itself and cook for about another 20-30 seconds. Then transfer to a plate or cooling rack to let cool.
- Continue the process to cook the egg until the mixture is finished.
- Once the eggs are cooled, roll the egg crepe and cut thinly into julienned strips.
- Preparing shrimp - Use a skewer to devein the shrimp with the shell on. Boil water in a medium saucepan. Add 1 tbsp sake, 1/8 tsp salt and shrimp. Simmer for 2-3 mins until pink. Remove shell and set aside.
- Preparing tomatoes, cucumber and avocado - Cut and cube the avocado and cucumber however you like, I tried to show more of the green and less of the pale colours. Wash the tomatoes and set aside.
- Assembling - Scoop out the rice on to a large plate and mix in the Obento Sushi Seasoning, add your preferred furikake seasoning to the rice and mix well. You can leave the rice on the plate or transfer it to a serving bowl.
- Layer on top of the rice the the shredded nori, make sure to save a pinch for garnish at the end. layer shredded egg crepe on top of the nori.
- Arrange the rest of the ingredients as to your liking. Garnish with the pinch of nori. Take photos and enjoy. (You can use other toppings, almost anything else you like, such as tuna, salmon, ikura, snow peas, mushrooms, unagi, tofu, etc.)
Product used in recipe
- Obento - Sushi Seasoning
