Ease : 1
Cost : 2
Spicy :
People : 6 
Baking :
Ingredients :
- 1 cup of sushi rice
- 4 dried mushrooms
- 1 tablespoon of Japanese soy sauce
- 1 teaspoon of sugar
- 100 g of crabmeat or cooked shrimp
- 100 g of raw fish net
- 2 eggs
- 1 pinch of salt
- oil
- 50 g of bamboo shoots, thinly sliced
- 1 little box of cooked peas
- 1 piece of lotus root canned minced
- 1 tablespoon of kombu (kelp) salt and vinegar, minced
- 1 tablespoon of takuan (radish with salt and vinegar), sliced
- few sprigs of beni shoga (pickled ginger) for garnish
Preparation :
Prepare the sushi rice to cool.
Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.
Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.
Mix rice with all ingredients, using the most colorful for garnish and serve cold.
Astuces : It may be added to this rice salad all kinds of ingredients.
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