Springtime Sushi Nests

Name: Springtime Sushi Nests
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 6 asparagus spears, trimmed, cut into 1 3/4-inch pieces; 118 milliliters canned sliced bamboo shoots, cut into matchstick-size strips; 6 butter lettuce leaves; 1 carrot, peeled, cut into matchstick-size strips; 237 milliliters Dashi; 2 larges dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced; 1 large egg; 2 teaspoons reduced-sodium soy sauce; 4 teaspoons mirin (sweet Japanese rice wine); 59 milliliters shredded red pickled ginger (beni shoga); 1 pinch Pinch of salt; 12 larges 12 cooked large shrimp, peeled; 1 Tbsp sugar; 6 servings Sushi Rice

Need a gluten free, dairy free, and pescatarian hor d'oeuvre? Springtime Sushi Nests could be a great recipe to try. This recipe serves 6. One portion of this dish contains around 8g of protein, 2g of fat, and a total of 233 calories. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up dashi, bamboo shoots, egg, and a few other things to make it today.

Instructions

Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat.

Ingredients you will need

Dashi

Mirin

Sugar

Equipment you will use

Sauce Pan

Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl.

Ingredients you will need

Carrot

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Slotted Spoon

Bowl

Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes.

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Bamboo Shoots

Mushrooms

Soy Sauce

Add carrot strips. Cool mixture completely.

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Carrot

Whisk egg, salt and 1 teaspoon mirin in small bowl to blend. Spray 9-inch-diameter nonstick skillet with nonstick spray.

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Mirin

Salt

Egg

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Frying Pan

Whisk

Bowl

Heat skillet over medium-low heat.

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Frying Pan

Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds.

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Egg

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Frying Pan

Transfer to paper towel. Cool completely.

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Paper Towels

Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.

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Roll

Egg

Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes.

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Asparagus

Water

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Sauce Pan

Drain. Cool asparagus in bowl of ice water.

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Asparagus

Water

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Bowl

Drain well.

Toss Sushi Rice, carrot mixture and asparagus in large bowl. (Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.)

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Rice

Asparagus

Carrot

Egg

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Bowl

Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly.

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Lettuce Leaf

Rice

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Bowl

Garnish rice with egg strips, shrimp and pickled ginger and serve.

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Pickled Ginger

Shrimp

Rice

Egg

Equipment

Ingredients

Servings:

asparagus spears, trimmed, cut into 1 3/4-inch pieces 118milliliters

canned sliced bamboo shoots, cut into matchstick-size strips 6

butter lettuce leaves 1

carrot, peeled, cut into matchstick-size strips 237milliliters

Dashi 2larges

dried shiitake mushrooms, soaked in hot water 30 minutes, drained, stems trimmed, caps thinly sliced 1large

egg 2teaspoons

reduced-sodium soy sauce 4teaspoons

mirin (sweet Japanese rice wine)59milliliters

shredded red pickled ginger (beni shoga)1pinch

Pinch of salt 12larges

12 cooked large shrimp, peeled 1Tbsp

sugar 6servings

Sushi Rice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Indaba Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.