4 Cups Rice (I usually let the rice soak over night in water, this allows the rice to absorb the water and become fluffier when cooked)
Three quarters of a Cup Sugar (White Sugar)
Three quaters Cup Aloha Sushi Vinegar
2 teaspoons salt (not really necessary, depends on your taste and health habits)
1 -2 Carrots Minced
2 -3 Bamboo Shoots (Wash & soak in water for a few minutes, then mince)
Handful of Shiitake Mushrooms (Soak the dried mushrooms in Hot Water until it softens then mince, use as many or as little mushrooms as you desire)
Kamabuko (Fish Cake, cut into thin slices)
10 String Beans (cut off ends and cut into thin slices vertically along the beans)
2 eggs, with a half teaspoon sugar and little salt, cook this flat, then cut into thin slices
nori, use Ajitsuke nori or Makisushi nori (I usually have heat applied to both
sides of the nori to make it crispier, tear the nori into small pieces)
Sushi No Hana (this is dried shrimp flakes, Red & Green colored)
When cooking the rice in a rice cooker, fill the water level to slightly below normal, for example, when making 4 cups of rice, you would normally fill the water to the number 4 on the pot, this time fill it to slightly below the number 4. Let the rice stand for 30 minutes after cooking and mixing.
In a pot, add little water and a small package of Dashi Nomoto (a Japanese soup stock), ½ teaspoon salt, and 1 teaspoon Sugar, add the carrot, bamboo sh4 - 6 oz. pieces strip loin of Lanai venison
salt and pepper to taste
Grill venison to medium rare
Sweet Potato Hash
2 teaspoon olive oil
One half yellow pepper, medium dice (1/2)
One half green pepper, medium dice (1/2)
4 pearl onions
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
smoked apple bacon
On a sauce pan, sauté the yellow and green peppers, and onions in olive oil. Add the diced potatoes and add butter. Add the foie gras, and bacon and simmer. Add herbs and spices to taste.
Foie Gras Sauce
2 oz. foie gras
1 oz. smoked apple bacon
One half cup merlot wine (1/2)
1 cup beef broth
salt and pepper to taste
parsley to taste, chopped
chives to taste
thyme to taste
In a small sauce pan, sear the cubed foie gras and bacon. Remove the foie gras when oils have been emitted. Add merlot and broth. Season to taste with salt, pepper, and herbs. oots, and Shiitake mushrooms from Group C and let it cook for 5 - 7 minutes, add the Kamabuko and String Beans after 7 minutes and let it cook for another 3 minutes.
I use a Hambo Sushi Mix Bowl (it’s a wooden bowl) to mix all the ingredients into, I believe you can purchase this bowl at any oriental store (a Japanese store would definitely have it).
Put Group A into the bowl and spread it out, let the rice cool down. Add Group B and mix it into the rice.
Add Group C, be sure to drain the remaining liquid from Group C, prior to adding it to the wooden bowl.
The texture of the rice and mix will appear wet, this is okay, the Vinegar will eventually dry, taste the rice mix and add more vinegar and sugar if required. If the rice mixture does not dry, add more rice to absorb the excess Vinegar.
Let the mix stand for awhile, sprinkle Group D on the rice mix, first start with the Sushi No Hana, then spread the egg slices over the rice, when you are ready to serve the rice, add the nori on top to add to the presentation and taste.