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Spring Vegetable Scattered Sushi

A daily Vermont tonic-style drink for well-being and beauty made with honey and apple vinegar.

We have blended full-bodied apple vinegar made from pressed apple juice with Sugi Bee Garden’s superb honey in original proportions and with careful attention to flavor.

Ingredients (for 4 people)

- Rice                                                                        2cups (about 150g)

- Pickled Ginger                                                      (Chopped) 1-2tbs

- Bamboo shoots                                                   100g

- Boiled shrimp                                                      5 to 6

- Snap peas                                                            Around 4

- Lotus root                                                            1 piece 60g

- Kinshi Tamago (Shredded Egg Crepe)            1 egg

- White sesame                                                     As appropriate

- Leaf buds                                                             As appropriate

- Rapeseed                                                             As appropriate

- Apple Cider Vinegar[A]               50ml

- Acacia Honey[A]                          1 and 1/2 tablespoon

- Salt[A]                                            1 teaspoon

 

- Dashi stock[B]                               4 tablespoons

- Light-Colored Soy Sauce[B]        1 tablespoon

- Acacia Honey[B]                            1 tablespoon

How to make

1Make sushi rice. Cook rice slightly firm, add [A] and the pickled ginger and mix quickly.

2Peel and cut lotus root into 3mm pieces and soak in water. Cut bamboo shoots into bite-size pieces.

 

3String the snap peas and boil them with a pinch of salt (not in ingredients). Cool in cold water and divide into two halves.

4Put [B], lotus root and bamboo shoots in a pot and cook for 5 minutes. Cool the whole pot and let the flavors blend.

5Arrange the sushi rice in a bowl, drain off the liquid of (4) and place with the boiled shrimp on top of the sushi rice, sprinkle with snap peas, sprouts, rape blossoms, sliced egg, and white sesame seeds.