Home Contact Us
   
  Classes
  Clubs
  Library
  Exhibitions
  Photo Gallery
  Video Gallery
  Shop at TACC
  Facilities Rental
  Volunteers
  Misc. Forms
  Recipes
  Subscribe to e-News
  Advertising with TACC
  Other Info
  Map of TACC
   
TACC Address & Tel:
  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
  Fax: (858)560-9276
   
TACC Hour:
  Mon: Closed
  Tue - Thu: 10am - 9pm
  Fri - Sat: 10am - 10pm
  Sun: 12pm - 6pm
   
   
   
 
   
 
Mixed Sushi Rice
 
Materials:  
4 C. of sushi rice
 
2 eggs
4 leaves of Japanese basil
2 T. of firigake
4 dried Shitake mushrooms
2 T. of fish roe
1/2 box of redish sprout  
1 pickled yellow redish (Takuban)
1-2 small packet fine bonito shavings
1 1/4 LB. of filet mignon  
   
Procedures:  
  1. Beat the eggs lightly. Pan fry into very thin 4 egg "pancake", then cut into very fine strips. Remove the devein from the shrimps and cook in the boiling water for about 1 minute. Remove and put in the ice cold water immediately. Shell the shrimps, dry them and set aside. Shred pickled redish, basil leases, and cucumber. Clean redish sprout and trim the roots. Soften mushroom with warm water. Cook the mushroom with 2 C. of water, add 2 T. soy sauce, 1T. sugar and 1 T. milin (Japanese sweet wine) for 15 min..
  2. Place the sushi rice on a big plate and arrange all the ingredients on the top of the rice,then sprinkle Fuligake and dry bonito before serving the dish.
Note: To make sushi rice: Wash 2 C. rice and drain. Add 1& 3/4 water and soak 30 minutes. Cook in an rice cooker until done. Leave the rice covered and undisturbed for another 15 minutes. Pour the sushi vinegar (which is made by 3 T. vinegar, 1/3 salt and 2T. sugar) over the rice, while the rice is still hot. Use an electric fan or hand to cool the rice.