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Mazesushi or known as mixed sushi is a common dish prepared at home in Japan. To me, mazesushi is like a deconstructed sushi roll. I find this very tasty, as I’m also a sushi fan. There are two stages to this recipe. First you gotta prepare the rice with the dressing and then mix it with other ingredients like prawns and the veggies. On top of the mazesushi, you will find a mountain of golden threads made from strips of very thin egg crepes called kinshi tamago. Kinshi tamago is slightly sweet and I love it. The whole combination of the seasoned rice, the prawns, and the veggie topped with kinshi tamago is just undeniably delicious. It’s our favorite.
Thank you Harumi Kurihara and your Everyday Harumi cookbook 🙂
MAZESUSHI
Ingredients
- 11 oz uncooked Japanese sushi rice
FOR THE SUSHI DRESSING
- ½ cup rice vinegar unseasoned
- 2 Tbsp superfine sugar
- 1-1 ½ tsp salt
FOR THE MAZESUSHI:
- Small carrot about 3 1/2 oz, peeled
- 1 cup mushrooms finely sliced
- 3 Tbsp dashi stock
- 1 Tbsp soy sauce
- ½ Tbsp superfine sugar
- ½ Tbsp mirin
- 12 large peeled raw shrimp more if you want more shrimp
- 1 Tbsp sake
- Juice of 1/2-1 lemon
- Nori seaweed-to garnish
FOR THE KINSHI TAMAGO CREPES:
- 4 medium eggs
- 1 ½ Tbsp super fine sugar
- 2 tsp sake
- Salt-to season
- Sunflower or vegetable oil
Instructions
- Rinse the rice thoroughly in cold water, drain, and set aside for 10-15 minutes
- To make the sushi dressing: Put the rice vinegar in a small saucepan and heat. When warm, add the sugar and salt. Bring to a boil and then remove from the heat and allow to cool
- Chop the carrot into fine julienne strips 1 1/2 inhes long
- put the dashi stock, soy sauce, sugar, and mirin into a pan and heat. When it comes to a boil, add the julienned carrot and mushrooms and simmer until the carrot is just cooked. Drain
- Devein the shrimp and put into a saucepan with a little boiling water mixed with the sake. Simmer for 1 minute then put a lid on and leave to cool. They will cook gently in the heat of the liquid. Set aside to add later
- Put the washed rice in a heavy saucepan and add 1 2/3 cups water. Put a lid on the pan, bring to a boil, then turn the heat down low and simmer for 10-12 minutes before turning the heat off. Leave for a further 10 minutes without removing the lid
- Pour the sushi dressing over the cooked rice and carefully mix in. Add the carrot and mushrooms. When cooled, add the drained shrimp, lemon juice and mix again
- To make the kinshi tamago crepes: in a bowl, lightly beat the eggs together; add the sugar, sake, and season with salt. Strain the batter to ensure an evenly colored crepe. Heat a little oil in a skillet and pour just enough egg mix to thinly coat the bottom. The crepe will cook very quickly, so be careful to prevent it from burning. Once cooked, set the crepe aside and repeat until all the mixture has been used. Roughly 8-10 crepes can be made in a 7-inch skillet
- Slice the cooked crepes into thin strips then loosen the pile with your fingers- you will be amazed at how their volume increases
- Put the rice mixture on a large serving plate, sprinkle with nori seaweed and decorate with the kinshi tamago crepe strips on top
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