Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 1/4 cups of water
- 1/4 cup of sushi vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/2 cup of carrots, julienned
- 1/2 cup of cucumber, julienned
- 1/2 cup of shiitake mushrooms, sliced
- 1/2 cup of spinach, blanched
- 1/2 cup of pickled daikon, sliced
- 10 sheets of nori seaweed
- 10 pieces of shrimp tempura
- Soy sauce for dipping
Special Equipment Needed:
- Bamboo sushi mat
- Rice cooker
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and place it in a rice cooker with 2 1/4 cups of water. Cook the rice according to the rice cooker's instructions.
2. In a small saucepan, combine the sushi vinegar, sugar, and salt. Heat the mixture over low heat until the sugar and salt dissolve. Remove from heat and let it cool.
3. Once the rice is cooked, transfer it to a large bowl. Add the sushi vinegar mixture to the rice and mix well. Let the rice cool to room temperature.
4. In a separate bowl, mix the julienned carrots, cucumber, sliced shiitake mushrooms, blanched spinach, and pickled daikon.
5. Cut the nori sheets in half and place one half on the bamboo sushi mat. Wet your hands with water and take a small amount of rice, about the size of a golf ball. Flatten the rice on the nori sheet, leaving a 1-inch border at the top.
6. Place a piece of shrimp tempura on top of the rice. Add a spoonful of the vegetable mixture on top of the shrimp tempura.
7. Use the bamboo mat to roll the nori sheet tightly around the filling. Wet the border with water to seal the roll.
8. Repeat the process with the remaining nori sheets and filling.
9. Cut each roll into bite-sized pieces and serve with soy sauce for dipping.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the manufacturer's instructions
- Sushi vinegar mixture: low heat
- Room temperature for the rice
Serving size:
- Makes 20 pieces of Vegetable Tenmusu
Nutritional information:
- Calories per serving: 120
- Total fat: 1g
- Total carbohydrates: 25g
- Protein: 2g
Substitutions for ingredients:
- Instead of shrimp tempura, you can use grilled chicken or tofu.
- You can substitute any of the vegetables with your favorite vegetables.
Variations:
- You can add avocado or cream cheese to the filling.
- You can use different types of pickled vegetables.
Tips and Tricks:
- Wet your hands with water when handling the rice to prevent it from sticking to your hands.
- Use a sharp knife to cut the rolls into pieces.
- Serve the Vegetable Tenmusu with wasabi and pickled ginger for extra flavor.
Storage Instructions:
- Store the Vegetable Tenmusu in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, microwave the Vegetable Tenmusu for 30 seconds or until warm.
Presentation Ideas:
- Arrange the Vegetable Tenmusu on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions and sesame seeds
Pairings:
- Serve the Vegetable Tenmusu with miso soup and edamame for a complete meal.
Suggested Side Dishes:
- Miso soup
- Edamame
Troubleshooting Advice:
- If the rice is too sticky, add a little more water to the rice cooker.
- If the rolls are too loose, use more rice to fill the nori sheet.
Food Safety Advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the Vegetable Tenmusu in the refrigerator to prevent bacteria growth.
Food History:
- Tenmusu is a popular snack in Japan, especially in the Nagoya region. It is a combination of tempura and rice rolled in nori seaweed.
Flavor Profiles:
- The Vegetable Tenmusu has a combination of sweet, sour, and umami flavors from the sushi vinegar, pickled daikon, and shiitake mushrooms.
Serving Suggestions:
- Serve the Vegetable Tenmusu as a snack or appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese