Sushi Diamonds W/ Braised Tuna & Clams For Girl'S Day
- Brown Rice Sushi Diamonds
- 1.5 cups Brown Rice (washed)
- 1/2 cup Pearled Barley (Arrowhead Mills) washed
- 1/3 cup Rice Vinegar
- 1 1/2 tablespoons Sugar
- 1 teaspoon Kikkoman Lite Soy Sauce (low sodium)
- Toppings
- 4 or 6 large Shiitake Mushrooms (1/person)
- 2 6.5 ounce clams, Crown Prince, chopped
- 3 tablespoons Mirin
- 2 tablespoons Soy Sauce
- 1 Recipe Tuna Teriyaki Topping: food52.com/recipes/16368tunateriyaki_
- 3 Eggs, soft scrambled
- 2 Asian cucumbers + salt
- Cherry Tomatoes
- snow peas, asparagus (steamed, or microwaved)
- Pickled Ginger
- Cook rice and barley together in water for regular hardness. If using white rice, cook using a little less water than usual.
- Sushi Flavoring:rnMix rice vinegar, sugar, and soy sauce in small bowl. Set aside. rnPrepare a hand fan, or cardboard-box-side 12 inch-by-12 inch, or a magazine for fanning.
- While the rice cooks, prepare the Toppings and the Diamond Mold.
- Shiitake and Clam Topping:rnCut a design in the top of shiitake mushrooms, if desired. Mince stems of shiitakes. rnEmpty canned clams and juice into a small sauce pan. Add soy sauce and mirin, and mushroom tops and stems.rnOn medium-low heat, stir every 3 or 4 minutes (turn mushrooms upside down). Cook for 10 minutes. Remove shiitake tops. rnContinue cooking clams until the water is gone (about 10 more minutes).
- Cucumbers: rnSprinkle with salt. Roll on cutting board (about 30 sec.) Rinse.rnSlice very thin. Sprinkle with salt and massage. Let rest about 5 min. Mix cucumbers around and massage again. Rest 5 minutes. Rinse in water. Squeeze cucumber slices until no more juice runs out. Set aside.
- Make a diamond-shape mold out of a milk carton, stapled at both ends. It doesn't need a bottom. See photo.
- Prepare Tuna Teriyaki Topping.rnPrepare Scrambled Eggs.
- When rice is cooked: rnImmediately remove to a large flat bowl or platter with sides. Pour Sushi Flavoring (above) all over and mix with a rice scoop or spatula. At the same time, fan (the rice, not yourself) with fan. Fluff up rice, don't press or matt down. When rice is completely mixed, and cooled down to warm, you may fan yourself.
- Divide rice into 4 piles (or 6 if making smaller diamonds.)
- Decoration 1:rnPut half of rice from first rice pile into diamond-mold bottom, and press down and into sides evenly. Press strong enough for rice to stick together. rnPut 1/4 of Tuna Teriyaki Topping into mold to make next layer. Press in.rnAdd second half from first rice pile to the make third layer. Press evenly, press again.rnAdd Clam Topping, Cucumbers, and Eggs in desired design.rnSprinkle with chopped pickled ginger, if desired.
- Decoration 2:rnFrom next rice pile, put half into mixing bowl. Add 1/4 (1/6) of cucumbers to rice and mix. Press firmly into mold. Add the other half of rice, press firmly.rnDiamond top: Make a diamond outline in center with asparagus. On the forward front of outside diamond put Tuna Teriyaki Topping (close-up picture on that recipe page). On backside of diamond put Clam Topping.rnFill center with eggs.
- Place a shiitake next to the diamond when serving. rnSliced pickled ginger is nice, or dice pink Shinshoga (Young Ginger pickles) and sprinkle on top.rnCherry tomatoes and snow peas add color.
brown rice, brown rice, barley, rice vinegar, sugar, soy sauce, toppings, shiitake mushrooms, clams, mirin, soy sauce, eggs, cucumbers , tomatoes, snow peas, ginger
Taken from food52.com/recipes/16371-sushi-diamonds-w-braised-tuna-clams-for-girl-s-day (may not work)