2 cups sushi rice
2 cups water
1 Tbsp rice wine or white wine
1 tsp soy sauce
1/2 tsp sea salt
6 oz sweet potato (approximately 3/4 medium sweet potato)
3 oz shitake mushrooms or wild Oregon mushrooms
1/2 oz kombu (dried seaweed)
2 oz chicken or pork (optional)
1. Place rice in a bowl and fill halfway with water; then immediately discard the water. Cover with water again and wash gently with the palm of your hand for 30 seconds. Discard the water. Repeat 2 or 3 times. The water should still be a little cloudy when you’re done.
2. Wash and scour sweet potato thoroughly. Dice into 1/2-inch cubes. Soak the cubes in water for 10 minutes.
3. Rinse mushrooms in water but do not over wash because the flavor will be lost. Then cut mushrooms into large pieces.
4. Place the rice, water, and rice wine into the pan of a rice cooker. Mix and add the soy sauce and sea salt. Nestle the kombu in the rice, and then pile the sweet potato and mushrooms on top. If using meat, dice into small pieces and add. Switch rice cooker on. If you don’t have a rice cooker, use a heavy saucepan with a close-fitting lid. After bringing the water to a boil, simmer on a low heat for 15 minutes with the lid on. (Be careful not to scorch the rice.) Then turn off the heat.
5. Allow the rice, sweet potato, and mushrooms to steam for 15 minutes. Do not remove the lid during this process. Once finished cooking, open the rice cooker, remove the kombu and lightly stir without mashing up the potatoes. Serve immediately.
Makes 3 to 4 servings
Preparation time: 15 to 20 minutes
Total time: 1 hour
Chef Naoko Tamura, Chef Naoko Bento Café, 1237 SW Jefferson St., Portland
Photo by Leah Harb
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