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Serves 4 | Prep Time 1 hour | Cook Time 15 minutes
1 cup fresh whole green beans, remove stems
1 cup fresh shiitake mushrooms, remove stems and thickly slice caps
5 cups Eden cooked White Sushi Rice, (see recipe)
4 sheets Eden Sushi Nori
16 ounces Eden Safflower Oil, for deep-frying vegetables
1 cup organic unbleached white flour
1/2 cup organic corn flour
1 1/2 cups cold water
1/2 tsp Eden Sea Salt
2 ounces Eden Kuzu Root Starch, dissolved in 3 ounces cold water
Prepare the batter by mixing the ingredients together in a small mixing bowl. Refrigerate or place in the freezer to chill for 30 minutes.
Heat the oil in a heavy pot. When the oil is hot, remove the batter from the freezer, dip several pieces of string beans and shiitake into the batter and place in the hot oil. Don't place too many pieces in at a time as it will lower the oil temperature resulting in soggy tempura. Deep-fry until crispy golden brown. Remove and drain on paper towels. Repeat until all vegetables has been deep-fried.
Take a sushi mat, set it on the counter or cutting board. Place a sheet of sushi nori on the mat with the rough, dull side facing up. Take 1 to 1 1/4 cups of cooked sushi rice and spread it evenly on the bottom half of the sheet of nori. Moisten a wooden spoon or rice paddle and press down firmly on the rice to evenly spread and cover half the sheet of nori. Place several slices shiitake and green beans lengthwise across the bottom half of the rice. Pull the mat up with your thumbs, hold and tuck the fillings with all eight fingers. Roll forward in a jelly roll fashion, and tuck the nori forward, while pulling back the mat slightly each time you roll forward. Just before you reach the end of the sheet of nori, moisten the end with a little cold water. Continue rolling until you have a cylinder shaped roll. Tightly wrap the bamboo mat around the roll, and squeeze gently to seal the nori roll. Remove the mat and place the roll on the cutting board.
Moisten a sharp knife with water and cut the roll in half. Cut each half in half, then each quarter in half, moistening the knife lightly each time before cutting. You should now have eight equal size pieces of sushi. Repeat the above steps until you have 4 rolls of sushi. Sushi is usually dipped in shoyu before eating.
Yield: 32 pieces; 8 pieces per person