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1
Prepare the sushi rice: combine warm rice with rice vinegar, sugar, salt, and sweet pickled ginger. Mix with a cutting motion until evenly incorporated.
2
Make the seasoned ground chicken: heat vegetable oil in a pan, add ground chicken and stir-fry until partially cooked. Add sugar, sake, mirin, and soy sauce. Continue cooking and stirring until the liquid reduces and the meat is well-seasoned.
3
Prepare the scrambled eggs: mix mayonnaise in a bowl and gradually dissolve it with water. Add an egg, a pinch of sugar, and a pinch of salt, stirring well. Heat oil in a pan, pour in the egg mixture, and stir constantly until fluffy and just set.
4
Prepare the snow peas: snap off the top and remove the string. Blanch in salted boiling water for about 30 seconds, then immediately plunge into ice water and chill for 3 minutes. Pat dry and cut each pea lengthwise in half.
5
Prepare the shrimp: trim off the tails.
6
Make the sweet vinegar dressing: combine rice vinegar, sugar, and salt, stirring well.
7
Assemble the sushi: line a plastic container (12×8×8 cm) with plastic wrap. Arrange the toppings (snow peas and shrimp) on the bottom so they will face outward when inverted. Layer with scrambled eggs, a portion of sushi rice, the seasoned ground chicken, and top with remaining sushi rice. Cover with plastic wrap and press down firmly.
8
Unmold: remove the top plastic wrap, place a plate over the container, and invert. Carefully lift away the container to reveal the finished pressed sushi.
PrimedTableBETA
