Ease : 1

Cost : 2

Spicy :

People : 6

Baking : 30 Minutes

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.