Mushi Sushi, Steamed Sushi

Normally, sushi is served at room temperature. This sushi is an exception: It comes hot to the table.

Prepare sushi long grain rice, mushrooms and carrots as described. 2.

Cut the chicken breast meat into bite-sized cubes. Place in a saucepan with soy sauce, 1 tsp. zukker and 1 tbsp. sake and cook over medium heat until the liquid has evaporated.

3. mix eggs with a little salt, the remaining sugar and sake in a saucepan. Stir over low heat to make egg custard.

4. Bring 1/2 liter of water to a boil with salt, pour in the unfrozen peas and blanch for 4 minutes. Rinse in iced water and drain.

Fill the sushi long grain rice into four high serving dishes and top with the remaining ingredients. Fill a saucepan with strainer insert to the bottom of the insert with boiling water. Place the molds in the strainer and place a folded napkin between the cooking pot and the lid. Steam the long grain rice for 10 min at high temperature.

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