Shiitake Veggie Platter With Bamboo Rice

Shiitake Veggie Platter With Bamboo Rice

Fixings

2 ½ tablespoons rice vinegar
1 tablespoon sugar
¾ teaspoon salt
3 cups sushi rice(600 g), cooked
1 cup dark rice(230 g), cooked
4 sheets broiled nori
SHIITAKE VEGGIE ROLL

1 tablespoon sesame oil
1 cup shiitake mushroom(75 g), cut
1 tablespoon soy sauce
¼ teaspoon garlic powder
pepper, to taste
8 leaves new spinach
4 sticks cucumber
4 sticks carrot
Yam TEMPURA ROLL

vegetable oil, for broiling
½ cup universally handy flour(60 g)
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
¾ cup ice water(180 mL)
1 medium yam, cut into sticks
2 cuts avocado
AVOCADO CUCUMBER MANGO ROLL

4 cuts avocado
4 sticks cucumber
4 sticks mango
TERIYAKI TOFU ROLL

4 strips teriyaki tofu, prepared
4 sticks red chime pepper
4 sticks carrot
FOR SERVING

wasabi
cured ginger
soy sauce

Directions

In a little pot over medium intensity, add the rice vinegar, sugar, and salt and speed to join. Heat to the point of boiling and keep racing until the salt and sugar have broken down. Eliminate the pot from the intensity. Shiitake Veggie Platter With Bamboo Rice.

Shiitake Veggie Platter

Add the cooked sushi rice to a huge bowl and the cooked dark rice to a different medium bowl. Add ¾ of the rice vinegar blend to the sushi rice and the leftover ¼ to the taboo rice. Blend until the vinegar combination is very much disseminated. Shiitake Veggie Platter With Bamboo Rice.

Make the shiitake veggie roll: Heat the sesame oil in a medium skillet over medium intensity. When the oil is stewing, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have delivered their juices and start to fresh up. Shiitake Veggie Platter With Bamboo Rice.

Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a little bowl with water to plunge your fingers into- – this will keep them from getting tacky while taking care of the rice.

Utilizing your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) line at the top to seal the roll.

Over the base quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Utilize your fingers to hold the vegetables set up while you start to roll the nori.

Press the bamboo mat around the roll as you go to guarantee a tight sushi roll. Move the sushi roll to a slicing board and cut it down the middle, then, at that point, cut every half into quarters for a sum of 8 sushi pieces. Shiitake Veggie Platter With Bamboo Rice.

Make the yam tempura roll: Heat the vegetable oil in a medium pot until it comes to 375ºF (190ºC).
In a medium bowl, consolidate the flour, baking powder, salt, and pepper and blend well in with a fork. Shiitake Veggie Platter With Bamboo Rice.

Pour in the ice water and blend until consolidated – a few irregularities are OK. Drop the yam sticks into the hitter and throw with your fingers to guarantee they are entirely covered.

Move a couple of the yam sticks all at once to an insect and cautiously drop them into the hot oil. Cook for 3-4 minutes, until fresh, then move to a paper towel-lined plate. Shiitake Veggie Platter With Bamboo Rice.

Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Utilizing your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) line at the top to seal the roll.

Over the base quarter of the nori, layer the yam tempura and avocado. Utilize your fingers to hold the vegetables set up while you start to roll the nori.

Press the bamboo mat around the roll as you go to guarantee a tight sushi roll. Move the sushi roll to a slicing board and cut it down the middle, then, at that point, cut every half into quarters for a sum of 8 sushi pieces. Shiitake Veggie Platter With Bamboo Rice.

Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the illegal rice on top of the nori. Utilizing your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) line at the top to seal the roll.

Over the base quarter of the nori, layer the avocado, cucumber, and mango. Utilize your fingers to hold the filling set up while you start to roll the nori.

Crush the bamboo mat around the roll as you go to guarantee a tight sushi roll. Move the sushi roll to a slicing board and cut it down the middle, then cut every half into quarters for a sum of 8 sushi pieces. Shiitake Veggie Platter With Bamboo Rice.

Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the leftover cup of sushi rice on top of the nori. Utilizing your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) line at the top to seal the roll.

Over the base quarter of the roll, layer the teriyaki tofu, red chime pepper, and carrot. Utilize your fingers to hold the filling set up while you start to roll the nori. Press the bamboo mat around the roll as you go to guarantee a tight sushi roll.

Move the sushi roll to a slicing board and cut it down the middle, then cut every half into quarters for a sum of 8 sushi pieces.

Serve the sushi with wasabi, salted ginger, and soy sauce.

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