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Sushi Feast

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PREP TIME
180 min
COOKING TIME
30 min
TOTAL TIME
210 min
SERVINGS
12 servings
Lunch Dinner Amish
Sushi Feast
Ingredients
  • 9 3/4 cups water
  • 5 1/2 cups Japanese sushi-style white rice
  • 5 1/2 tablespoons rice vinegar
  • 5 1/2 tablespoons white sugar
  • 2 3/4 tablespoons kosher salt
  • 1 teaspoon vegetable oil
  • 2 eggs, beaten
  • 1 tablespoon vegetable oil
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 eggplant, sliced lengthwise into strips
  • 1 carrot, sliced into thin strips
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 8 spears fresh asparagus
  • 1 avocado
  • 1 tablespoon lemon juice, or as needed
  • 12 sheets nori (dry seaweed)
  • 1 (8 ounce) package imitation crabmeat strips, halved lengthwise
  • 1 cucumber, seeded and sliced lengthwise into strips
  • 1 (4 ounce) jar pesto
  • 8 large cooked shrimp, coarsely chopped
Instructions
1
Combine water and rice in a large pot, bringing the mixture to a rolling boil. Then, reduce heat to a lower setting and cover the pot, allowing the rice to cook until it's tender and the liquid has been fully absorbed. This process should take around 25 minutes. Remove the pot from heat and keep it covered for an additional 10 minutes to allow the rice to continue cooking.
2
Meanwhile, in a microwave-safe bowl, whisk together 5.5 tablespoons of rice vinegar, sugar, and salt until well combined. Microwave the mixture for 30 to 45 seconds, or until it's warmed through. Stir the mixture well before adding it to the cooked rice and tossing everything together until each grain of rice is evenly coated.
3
In a small skillet, heat 1 teaspoon of vegetable oil over medium heat. Cook eggs in the hot oil until they're firm, taking around 3 to 5 minutes. Transfer the cooked eggs to a plate and cut them into strips.
4
In another skillet, heat 1 tablespoon of vegetable oil, sake, soy sauce, and sesame oil over medium heat. Cook eggplant in the oil mixture until it's softened and lightly charred, taking around 5 to 10 minutes. Transfer the cooked eggplant to a paper towel-lined plate.
5
Meanwhile, in a microwave-safe bowl, combine carrot, 1 tablespoon of rice vinegar, and 1 tablespoon of soy sauce. Microwave the mixture until the carrot is softened, taking around 1 to 2 minutes. Drain the carrot and set it aside.
6
In a large pot of lightly salted water, bring the water to a boil. Add asparagus and cook until it's bright green, taking around 2 to 3 minutes. Drain the asparagus and immediately submerge it in ice water for several minutes to stop the cooking process. Drain the asparagus again.
7
Cut an avocado into 8 slices and place them in a bowl. Drizzle lemon juice over the avocado slices.
8
Place nori sheets on a flat work surface, wet your hands, and spread 3/4 to 1 cup of rice onto each sheet. Press the rice into a thin layer, leaving 1/2-inch of exposed nori on one long side.
9
Prepare your fillings by layering crabmeat, avocado, cucumber, and carrot on top of one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
10
For eggplant and avocado rolls, layer eggplant and avocado on top of one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
11
For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
12
For shrimp and asparagus rolls, layer shrimp and asparagus on top of one another in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
13
Transfer 1 prepared nori sheet to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with the remaining prepared nori sheets.