Mushizushi (Steamed Sushi)

5 from 2 votes

Cook Time1

Servings: servings

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Prepare cooked Shiitake mushrooms by soaking dried Shiitake mushrooms in 1 cup of water for 15 minutes or until soft. Squeeze out excess water, and set aside the soaking liquid. Slice the mushrooms very thinly.
Take 1/4 cup of the soaking liquid (do not discard the rest), and pour it into a pot. Add the sliced mushrooms and seasonings. Cook over medium-low heat until the liquid is nearly evaporated. Set aside.
Prepare cooked carrot and bamboo shoot by cutting them thinly. Take 1/2 cup of the mushroom soaking liquid and pour it into another pot. Add the vegetables and seasonings. Cook over medium-low heat until the liquid is nearly evaporated. Set aside.
To make sushi rice, combine rice vinegar, sugar, and salt together in a small bowl, stirring until the sugar dissolves. Place hot steamed rice in a large bowl, and mix in the vinegar mixture. Then, incorporate the cooked carrot and bamboo shoot into the sushi rice.
To make the toppings, bring water to a boil, add a pinch of salt, and cook snow peas for 30 seconds. Remove them from the water, let them cool, and slice thinly. Next, place shelled deveined shrimp in the same water and cook for a minute. Take them out, let them cool, and slice them in half. Lastly, prepare Kinshi Tamago (Watch our another video).
To assemble Mushizushi, divide the mixed rice into 4 bowls, and top each with shredded eggs. Cook the sushi in a steamer for 15 minutes. Afterwards, garnish with shrimp, snow peas, and Shiitake mushrooms. Serve hot.