Mushizushi refers to sushi where Barazushi (mixed sushi with cooked vegetables) is placed in a steamer and served warm. In winter, the steam rising from the steamer placed outside sushi restaurants in Kyoto and elsewhere has been known as a seasonal tradition in the Kansai region (western Japan). By warming it up, the sourness of the vinegar becomes milder, resulting in a gentle taste. The rice also becomes plump and flavorful. While traditional Barazushi is always delicious, steamed sushi offers a unique flavor experience.
Steamed sushi, believed to have originated around the end of the Edo period in the mid-1800s, was reportedly invented in the Kyoto and Osaka areas. The ingredients commonly used in steamed sushi, such as conger eel and other seafood suitable for heating, are prevalent. Kyoto, particularly, experiences cold winters due to its location in a valley, making warm dishes like Mushizushi flourish during the harsh season. Decorating with items like shredded egg crepes and assorted toppings adds to its colorful and decorative nature, making it perfect for any celebratory occasions in winter and spring.
While people may typically associate sushi with being cold or at least room temperature, this recipe challenges that perception. Because sashimi is not suitable for this dish, individuals who normally avoid raw fish can still enjoy this sushi. If you enjoy Barazushi, you will love this variation. If you’ve never tried sushi prepared in this manner, you may discover a new favorite. Hope you give it a try!
Mushizushi (Steamed Sushi)
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Equipment
Ingredients
Cooked Carrot and Bamboo Shoot
Sushi Rice
- 4 Tbsp rice vinegar
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 4 cups steamed rice
Toppings
- 8 snow peas
- 4 shrimp
- 1 recipe Kinshi Tamago shredded egg crepes
Instructions
- Prepare cooked Shiitake mushrooms by soaking dried Shiitake mushrooms in 1 cup of water for 15 minutes or until soft. Squeeze out excess water, and set aside the soaking liquid. Slice the mushrooms very thinly.
- Take 1/4 cup of the soaking liquid (do not discard the rest), and pour it into a pot. Add the sliced mushrooms and seasonings. Cook over medium-low heat until the liquid is nearly evaporated. Set aside.
- Prepare cooked carrot and bamboo shoot by cutting them thinly. Take 1/2 cup of the mushroom soaking liquid and pour it into another pot. Add the vegetables and seasonings. Cook over medium-low heat until the liquid is nearly evaporated. Set aside.
- To make sushi rice, combine rice vinegar, sugar, and salt together in a small bowl, stirring until the sugar dissolves. Place hot steamed rice in a large bowl, and mix in the vinegar mixture. Then, incorporate the cooked carrot and bamboo shoot into the sushi rice.
- To make the toppings, bring water to a boil, add a pinch of salt, and cook snow peas for 30 seconds. Remove them from the water, let them cool, and slice thinly. Next, place shelled deveined shrimp in the same water and cook for a minute. Take them out, let them cool, and slice them in half. Lastly, prepare Kinshi Tamago (Watch our another video).
- To assemble Mushizushi, divide the mixed rice into 4 bowls, and top each with shredded eggs. Cook the sushi in a steamer for 15 minutes. Afterwards, garnish with shrimp, snow peas, and Shiitake mushrooms. Serve hot.
Video
