Shunsai sushi

Ingredients for 4 servings:

• 5 shiitake mushroom(s), dried
• 500 g sushi rice
• 50 ml rice vinegar or white wine vinegar
• 20 g sugar
• 10 g salt
• 12 raw shrimp(s), without shell
• Salt
• 12 beans, broad green
• 6 eggs
• n. B. Oil for frying
• 100 g sugar
• 2 nori sheets

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Soak the shiitake mushrooms overnight in 600 ml of water. Wash the rice. Heat 600 ml of water together with the rice in a saucepan. Cook the rice over high heat for 5 minutes. Reduce the heat and cook the rice for another 5 minutes, then simmer gently for 15 minutes. Place the rice in a large bowl. Mix the rice vinegar, sugar, and salt and add. Do not stir the rice; instead, gently fold in the liquid by drawing lines through the rice with a wooden spatula. To cool, place the rice in a cool, ventilated place or fan it with a fan. Meanwhile, if necessary, cut a slit along the back of the shrimp and remove the black intestinal threads. Bring the water to a boil with a little salt and the shrimp. The shrimp are ready when they float to the surface. Clean the beans, halve them, and cook in lightly salted water until al dente, then refresh in cold water. Crack the eggs, lightly salt, whisk, and strain through a sieve. Fry the egg mixture in a non-stick pan until wafer-thin flatbreads are formed, adding 1 teaspoon of oil if desired. Fold the cooked flatbreads once and cut into thin strips. Simmer the soaked shiitake mushrooms with the sugar and soy sauce over very low heat until the sauce is almost reduced. Cut the shiitake mushrooms into thin strips. Serve the rice in small bowls. Tear the nori sheets into small pieces and place them on top of the rice. Arrange the mushrooms, shrimp, beans, and flatbread strips decoratively on top and serve.