Ingredients:

  • 2 cups sushi rice (320 g)
  • 2 ½ cups water (600 ml)
  • ¼ cup rice vinegar (60 ml)
  • 2 tablespoons sugar (25 g)
  • 1 teaspoon salt (6 g)
  • 12 oz (340 g) large shrimp, peeled and deveined
  • 4 oz (115 g) fresh shiitake mushrooms, sliced
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 teaspoon grated ginger (5 g)
  • 1 clove garlic, minced
  • 2 green onions, thinly sliced
  • Sesame seeds (optional)

Instructions:

  1. Rinse sushi rice under cold water until water runs clear.
  2. Combine rice and water in a rice cooker or saucepan and let soak for 30 minutes.
  3. Cook the rice according to the rice cookers instructions or bring to a boil in a saucepan, then cover and simmer on low for 20 minutes.
  4. In a small bowl, combine rice vinegar, sugar, and salt. Microwave briefly to dissolve.
  5. Once rice is cooked, remove from heat and gently fold in the vinegar mixture. Let it cool slightly.
  6. In a bowl, mix shrimp, shiitake mushrooms, soy sauce, sesame oil, ginger, and garlic.
  7. Fill a pot with water and bring to a gentle simmer. Place the shrimp and mushroom mixture in the steamer basket, cover, and steam for 6-8 minutes until shrimp are opaque.
  8. Serve sushi rice in bowls topped with steamed shrimp and shiitake mushrooms. Garnish with green onions and sesame seeds if desired.