Fragrant Spring Delight: ‘Dooreup Sushi’ Perfect for Your Spring Picnic Bento
Spring Vegetable Recipe: ‘Dooreup Sushi’ Featuring Aromatic Flavor
Create ‘Dooreup Sushi’ that captures the fresh essence of spring. The delightful combination of aromatic Dooreup (Aralia sprouts) and sweet-and-sour sushi rice is exquisite. Adorned with colorful cheese flowers, it transforms into a stunning dish, perfect for any spring outing lunchbox. Savor the spring aroma that fills your mouth!
Main Ingredients- 10 Dooreup (Aralia sprouts, use fresh ones)
- 1 serving of sushi rice (freshly cooked rice is best)
- 1 sheet of Gimbap seaweed (cut into long strips)
- 2 slices of processed cheese (to be cut into flower shapes)
- A little wasabi (adjust to your preference)
- 1 Tbsp coarse salt (for blanching Dooreup)
Dooreup Seasoning- 1 pinch fine salt
- 1 Tbsp sesame oil
Sushi Vinegar (Sushi-zu)- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 pinch fine salt
- 1 Tbsp water
- 1 pinch fine salt
- 1 Tbsp sesame oil
Sushi Vinegar (Sushi-zu)- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 pinch fine salt
- 1 Tbsp water
Cooking Instructions
Step 1
First, let’s make the sushi vinegar that adds flavor to the sushi. In a microwave-safe bowl, combine the rice vinegar, sugar, fine salt, and water. Microwave for about 1 minute until the sugar is completely dissolved. Remove, stir well, and let it cool. Cut the seaweed sheets into long strips and set aside. Use a flower-shaped cookie cutter to cut out cheese flowers from the processed cheese slices.
Step 2
Add the prepared sushi vinegar to the warm cooked rice. Gently mix using a spatula or rice paddle, being careful not to mash the rice grains. It’s important to mix quickly while the rice is still hot so the vinegar is absorbed well, resulting in delicious sushi. Be mindful not to overmix, as it can make the rice mushy.
Step 3
Now, it’s time to blanch the Dooreup. Bring a pot of water to a boil and add 1 tablespoon of coarse salt. Trim the tough ends of the Dooreup and blanch them for about 1 minute. Overcooking can diminish their unique texture and aroma. Immediately remove the blanched Dooreup and rinse them thoroughly in cold water 3-4 times. Drain them well in a colander until all excess water is removed.
Step 4
To the drained Dooreup, add a pinch of fine salt and 1 tablespoon of sesame oil. Gently massage the mixture with your hands to season the Dooreup. This step will mellow out their slight bitterness and enhance their fragrant quality, adding a deeper flavor to your Dooreup sushi.
Step 5
Let’s assemble and decorate the sushi! Form the sushi rice into bite-sized portions. Lightly spread a thin layer of wasabi on top of each sushi ball. Place one seasoned Dooreup on top of each. Wrap a strip of seaweed around the middle and decorate with the pre-made cheese flowers. Your delicious Dooreup sushi is now complete! Pack it for a delightful spring picnic.
