Seattle sushi. You use leftovers and serve it hot.
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.
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|Date:||Nov 1, 1984|
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