Omelette Cucumber Surimi Sushi

Ingredients

• 5 g dried large shiitake mushrooms (4 dried large shiitake mushrooms)
• 2 tsp sugar
• 3 tbsp light soy sauce
• 3 tbsp sake
• 80 g omelette
• 60 g surimi sticks (4 surimi sticks)
• 1 cucumber (about 8 cm)
• 3 toasted nori sheets
• 1 tsp wasabi paste
• 250 g sushi rice
• Sushi rice (basic recipe, for 1 kg finished sushi rice)
• 400 g sushi rice
• 600 ml water
• 1 kombu seaweed sheet (seaweed, about 8 x 8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar

Instructions

1. 1.

   Pour 200 ml boiling water over dried mushrooms and soak for 30 minutes, then strain through a fine sieve, catching the soaking liquid. Rinse mushrooms under running water and remove tough stems.

2. 2.

   Bring the soaking liquid with the mushrooms, sake, sugar, and soy sauce to a boil and simmer for about 10 minutes; drain mushrooms, let cool, and slice into strips.

3. 3.

   Pat dry surimi sticks and cut them lengthwise in half.

4. 4.

   Wash cucumber piece, cut it lengthwise, scoop out seeds, and slice into about 0.5 cm wide strips.

5. 5.

   Slice the omelette piece into about 0.5 cm thick strips as well.

6. 6.

   Place a whole nori sheet on the bamboo mat and spread half of the wasabi paste with one finger; then wet your hands and spread half of the sushi rice over it, leaving a border on the sides.

7. 7.

   Cut a second nori sheet in half across and lay it over the rice so that its lower edge aligns with the other sheet’s bottom. Press the nori halves together.

8. 8.

   Lay each half of the prepared ingredients across the sheets and use the bamboo mat to roll into a thick cylinder; repeat with remaining ingredients, cutting each roll into six equal pieces.

9. 9.

   Rinse sushi rice thoroughly under running water in a sieve until the water runs clear.

10. 10.

    In a pot, bring rice, water, and kombu to a boil over high heat, then cover and simmer on very low heat for about 10 minutes. Do not lift the lid during this time! Remove from heat and let rice stand uncovered for 3–5 minutes.

11. 11.

    Heat rice vinegar and mix with salt and sugar.

12. 12.

    Transfer rice to a bowl, remove kombu. Use a bamboo stick to stir the rice while slowly pouring in the seasoning mixture; fan the rice with a hand fan to cool quickly to room temperature and give it a shiny finish.