Iwakuni zushi ｜ Our Regional Cuisines

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.