Oshizushi with Crab Meat
Ingredients (Serves 3-4)
450 g short-grain rice
600 ml water
1 piece of kombu, 10 cm square
Sushi vinegar:
100 ml rice vinegar
50 g sugar
10 g salt
15 ml mirin
200 g crabmeat
Sugar
Rice vinegar
3 eggs
1 tbsp sugar
2 pinches of salt
2 bunches mitsuba
*Wooden Mold
Dimensions: Approx. 93 × 180 × 50 mm
Inner dimensions: 66 × 153 × 50 mm
Directions
1. Cook rice, and mix in sushi vinegar—made with sugar and vinegar.
2. Season shredded crab meat with sugar and vinegar.
3. Season beaten eggs with sugar and salt, then scramble. Boil mitsuba, and cut to the length of the mold.
4. Fill the mold with layers of rice, egg, and rice again. Cover with bamboo leaf or plastic wrap, and press down.
5. Add toppings, press again, then remove from the mold. Cut to finish.
AloJapan.com