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Seattle sushi. You use leftovers and serve it hot.

Traditionally, Japanese sushi is presented cold as finger food. But one Seattle cook has combined the flavors of the sweet-sour vinegeard rice with nonexotic ingredients--including leftovers--to make an attractive hot luncheon entree. Hot Bowl Sushi 2 tablespoons seasame seed 1 cup short-grain rice 1-1/4 cups water 3 tablespoons sugar 1/3 cup rice wine vinegar or distilled white vinegar 1 medium-size slender carrot, peeled and sliced 1/8 inch thick 1 cup thawed frozen peas or cold cooked green beans, cut into 1-inch lengths 1 green onion, including top, sliced 1 cup cooked chicken or turkey, torn into bite-size pieces 1 tablespoon dry sherry 1-1/2 teaspoons soy sauce 2 hard-cooked eggs, sliced 1/4 pound small cooked shrimp, optional 1 sheet (about 7 by 7 in.) roasted or unroasted nori (seaweed), cut into thin strips and crumbled Soy sauce

In a 2-1/2- to 3-quart pan over medium-high heat, stir the seasame seed until golden, about 2 to 3 minutes; set aside.

In the same pan, combine rice and water and bring to a boil. Cover and simmer gently without stirring, until water is absorbed, about 15 minutes. Set aside.

Meanwhile, in a 1-1/2 to 2-quart pan, bring sugar and vinegar to a boil, stirring. Add carrotf cook and stir just until tender-crisp to bite, about 2 minutes. Remove from heat and stir carrot and liquid into hot rice. Also mix in sesame seed, peas, and green onion. Stir together chicken, sherry, and 1-1/21 teaspoons soy sauce; gently stir into rice mixture. Spoon into 4 individual bowls, each about 1-1/4-cup size. (If made ahead, cover and chill up to 1 day.)

Set bowls, uncovered, in a tiered metal steamer or a bamboo steamer set in a wok. Or put them on a wire rack set on several cans with ends removed in a 12- to 14-inch frying pan with domed lid or a kettle at least 10 inches in diameter.

Cover sushi and steam over boiling water until rice is hot through, 20 to 25 minutes. To serve, top bowls with sliced egg, shrimp, and nori. Offer soy sauce to add individually. Makes 4 light main-dish servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1984
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