Friday, December 26, 2008


4 Servings
A favorite rice dish. Sushi was originally a way to preserve fish. Seafood in brine naturally fermented and acted as a natural preservative. Later on cooked rice was added to improve fermentation. Today sushi means vinegared rice which is garnished with or without raw fish or seafood. This easy version uses prepared vegetables, and is served in a pocket of seasoned fried bean curd called inarizushi-no-moto. It is garnished with fried eggs and pickled ginger root (if desired).

1 ½ cups short grain rice, uncooked
¼ cup rice vinegar, seasoned (or see below)
1 10 oz. can inarizushi-no-moto, or aburage (seasoned fried bean curd or tofu)
½ 7 ¾ oz. can chirashisushi-no-moto, (quick sushi vegetable mix)
frozen peas, or chopped parsley for color
2 eggs
1 teaspoon cornstarch
pickled ginger (optional)

Cook rice according to package directions. While still warm place rice in large bowl and sprinkle with seasoned vinegar. Gently mix rice and vinegar using a cutting fluffing motion. Add more or less vinegar to rice according to taste. Stir in quick sushi vegetable mix and enough thawed frozen peas for color.

Gently open sides of aburage and stuff filling into each pocket. Be careful not to overstuff and tear aburage pockets.

Make thin sheets of fried eggs by beating together eggs, cornstarch and 1 teaspoon water. Lightly oil a non-stick pan, heat. Pour in enough egg to just coat bottom of pan. Rotate skillet to coat. Cook until edges begin to curl up and surface becomes glossy. Slide egg sheets onto waxed paper or plastic wrap. Cut egg sheets into thin strips. Garnish sushi with strips of eggs and thin strips of pickled ginger.

TO MAKE SEASONED VINEGAR: Combine ½ cup rice vinegar, ½ cup sugar, and 1 teaspoon salt. Heat slightly and stir until sugar and salt are dissolved.

Amount Per Serving
Calories 460 Calories from Fat 82
Percent Total Calories From:
Fat 18% Protein 14% Carb. 68%
Nutrient Amount per % Daily
Serving Value
Total Fat 9 g 14%
Saturated Fat 3 g 14%
Cholesterol 106 mg 35%
Sodium 866 mg 36%
Total Carbohydrate 78 g 26%
Dietary Fiber 1 g 3%
Protein 17 g
Vitamin A 19% Vitamin C 2% Iron 25%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 111. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

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