Mazesushi

Mazesushi, also known as mixed sushi, is a beloved Japanese home-cooked dish that offers a delightful twist on traditional sushi. In this culinary adventure, sushi rolls are deconstructed and transformed into a colorful and flavorful creation. This recipe comes in two parts: first, you’ll prepare the seasoned rice, and then you’ll mix it with a variety of ingredients, including prawns and vegetables. The pièce de résistance is a stunning mound of delicate egg pancakes called kinshi tamago, which adds a touch of sweetness and elegance to the dish. The harmonious blend of seasoned rice, shrimp, vegetables, and kinshi tamago creates an unmistakably delightful flavor profile. Once you’ve mastered the art of making kinshi tamago, you’ll find it to be a versatile addition that can elevate the appearance and taste of various dishes.

Cooking Time: 50 minutes

Serving Size: 4

INGREDIENTS:

For the Rice:

• 2 tablespoons sugar
• 1 teaspoon salt
• 100 ml rice vinegar
• 320 grams Japanese rice

For the Vegetables:

• 1 small carrot
• 200 grams enoki mushrooms
• ½ tablespoon sugar
• ½ tablespoon mirin
• 1 tablespoon Japanese soy sauce
• 45ml dashi stock

For the Salmon:

• Salt and black pepper (to season)
• 1 tablespoon sunflower oil
• 2 salmon fillets

For the Egg Crepes:

• Juice of ½ lemon
• 1-2 sheets toasted nori
• About ¼ teaspoon salt
• Sunflower oil (as required)
• 1 ½ tablespoons sugar
• 4 medium eggs

INSTRUCTIONS:

Now, let’s embark on the journey of creating Mazesushi:

1. Prepare the Rice: In a pressure cooker, add water and cook the Japanese rice according to package instructions. While the rice is cooking, mix sugar, salt, and rice vinegar in a shallow saucepan. Bring this mixture to a boil.
2. Cook the Vegetables: In a medium bowl, add dashi stock, sesame oil, sugar, miso, and mirin. Bring them to a boil. Add the vegetables and enoki mushrooms to the mixture and cook until they become tender.
3. Prepare the Salmon: Season the salmon fillets with salt and black pepper. In a pan, heat sunflower oil and cook the salmon fillets for about five minutes on each side, or until they achieve a golden brown exterior and flaky interior.
4. Make the Egg Crepes: In a bowl, whisk together the eggs, lemon juice, salt, and sugar. In a non-stick skillet, add a small amount of sunflower oil and heat it over medium heat. Pour a thin layer of the egg mixture into the skillet, swirling to create a crepe-like texture. Cook until set and then transfer it to a plate. Repeat this process with the remaining egg mixture.
5. Assemble the Mazesushi: Fold the seasoning mixture into the cooked rice gently, ensuring an even coating. In a mixing bowl, combine the cooked vegetables and mushrooms, and add lemon juice. Stir gently. Create the Mazesushi by serving the seasoned rice alongside the vegetables and mushrooms. Top it with the delicate egg crepes. Garnish the dish with toasted nori sheets for an authentic touch.
6. Serve and Enjoy: Serve your homemade Mazesushi, and revel in the delightful flavors and textures of this unique Japanese dish.

TIPS:

• Quality Rice: Use Japanese rice for the best results. It should be sticky and perfect for sushi.
• Even Mixing: When folding the seasoning into the rice, do so gently to avoid mashing the rice grains.
• Tender Vegetables: Ensure that the vegetables and mushrooms are cooked until tender for optimal texture and flavor.
• Perfectly Cooked Salmon: When cooking the salmon fillets, aim for a golden brown exterior while keeping the inside tender and flaky.
• Egg Crepes: Be patient when making the egg crepes. Cook them gently, as they should be thin and delicate.

This recipe yields approximately 4 servings, making it a wonderful choice for a family dinner or a special meal with friends. Mazesushi is a celebration of Japanese flavors, offering a delightful twist on traditional sushi that’s both visually stunning and delicious. Enjoy the culinary journey!