Yamaguchi Prefecture

Iwakuni zushi

Iwakuni zushi
Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Image Source : Nutrition teacher in Yamaguchi City


Ingredients (For 4 persons)

  • Rice 300g
  • A] Water 400ml
  • A] Kelp 3g
  • A] Sake 1 tbsp.
  • lotus root 50g
  • B] Sake 1 tsp.
  • B] Sugar 2/3 tbsp.
  • salt A pinch
  • B] Vinegar 2/3 tbsp.
  • Eggs 2
  • Salad oil 1 tsp.
  • Sugar peas 8g
  • dried shiitake mushrooms 4 pieces
  • C] Dried shiitake mushroom stock 100ml
  • C] Sake 1 tsp.
  • C] sugar 2/3 tbsp.
  • C] soy sauce 1 and 2/3 tsp.
  • c] mirin (sweet cooking rice wine) 1/2 tsp.
  • D] sugar 2 and 2/3 tbsp.
  • D] Salt 2/3 tsp.
  • D] Vinegar 3 tbsp.
  • Chisha (sunny lettuce) 20g
  • Sakura Denbu 5g

How to cook

  • 1. Wash rice and drain in a colander. Add [A] and cook rice.

  • 2. Soak dried shiitake mushrooms in water.

  • 3. Cut the brickwort into thin (1 to 2 mm thick) half-moon slices. Boil water in a small pot, add 1 tsp vinegar (not included in the amount), and boil in the water for about 2 minutes. Drain off the water and soak in seasoning liquid [B], which has been mixed well, to season.

  • 4. Make broiled egg. Beat an egg, fry it thinly in an omelet pan with oil, and cut it into thin strips.

  • 5. Add a pinch of salt (not included) and the kinugaya in boiling water, boil quickly, and cool in cold water. Cut one piece diagonally into two or three pieces for easy eating.

  • 6. Drain and cut shiitake mushrooms back in water into 3mm pieces, and cook in [C] until all the liquid is absorbed.

  • 7. Make vinegared rice. Put [D] in a small saucepan and heat to dissolve well. When the rice is cooked, place it in a sushi container dampened with water. Pour in [D] and mix quickly with a rice scoop.

  • 8. Place a layer of chisha in a sushi container, top with half of the sushi rice, and sprinkle with half of the ingredients in the following order: lotus root, shiitake mushrooms, egg, and sakura-denbu. After pressing once, cover the top of the sushi container with the rice, sprinkle the remaining ingredients (lotus root, shiitake mushrooms, kinugaya, and egg), and press again. Sprinkle the Sakura-denbu on top as a final touch of color.
    If you do not have an oshizushi mold, you can substitute a cake mold with an open bottom or a cake mold lined with plastic wrap.

provider : Nutrition teacher in Yamaguchi City

* Recipes vary depending on the region and home.