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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Flower Garden Sushi

I have been really slow at getting posts up lately. I have been cooking a lot but have no time on the PC. It might be me or maybe Dylan has been going crazy with RollerCoaster Tycoon 3 on my PC. Why did I load it on mine instead of his computer??? Anyway I finally have something up.

This was a lot of fun to make, a lot of steps and lots of possibilities. I am already thinking of different ways to make this for the next time. I wanted to make Japanese food that night but I didn’t feel like making sushi but I needed rice to go with the Tempura. Then I saw this recipe and knew it would be perfect.
The original recipe uses ham mixed with the herbs but I wanted it to be vegetarian for Hayley. Since the shrimp were in the center she could also easily avoid these. This is another library book which is on my list to buy. You can use dried mushrooms in the recipe too, just soak for 30 minutes in hot water and use the soaking water in the skillet and reduce the dashi sauce by half.

Flower Garden Sushi
adapted from Simple & Delicious Japanese Cooking by Keiko Hayashi

Sushi Rice
2 tbsp sugar
1 tsp sea salt
5 tbsp unseasoned rice vinegar
5 cups cooked Japanese sushi grade rice

Shrimp filling
8 peeled and deveined medium shrimp (31-40 count)
pinch of sea salt
1 tsp sugar
pinch of sea salt
2 tbsp unseasoned rice vinegar

Herb filling
8-10 mint leaves, finely chopped
8-10 basil leaves, finely chopped
2 tbsp mayonnaise
1 tsp paprika

Mushroom filling
2 handfulls of sliced mushrooms (any type will do – shiitake, white, cremini)
3/4 cup dashi stock
2 tbsp sugar
1 tbsp organic soy sauce
1 tbsp mirin

2 large free-range eggs, whisked
pinch of sea salt
1 tbsp mirin
2 tsp olive oil

1 large English cucumber, thinly sliced
3/4 tsp sea salt
2 tsp sugar
1 tbsp sake

8 cherry tomatoes, cut in half
sprig of basil


  1. Mix the sugar, salt and vinegar in a small bowl until dissolved.
  2. Place rice in a large bowl and mix in the vinegar solution.


  1. Place mushrooms, dashi in a skillet and bring to a boil.
  2. Add the sugar, soy sauce and mirin. Cover and cook over low heat until most of the liquid is absorbed.Then cool.
  3. Place half the rice in a 9″ spring-form cake pan, cover with the mushrooms and add the rest of the rice.
  4. Turn the pan out onto a serving plate.


  1. Cook the shrimp in salted boiling water.
  2. Mix the sugar, salt and vinegar in a bowl and add the cooked shrimp and set aside for at least 5 minutes.


  1. Mix the mayonnaise and chopped herbs and paprika in a small bowl.


  1. Whisk the eggs with the salt, sugar and oil. Pour into a skillet and cook over low heat, stirring the whole time to make soft and moist scambled eggs.


  1. Lay out the cucumber slices on a cutting board and salt them and place them in a colander to drain for 5 minutes.
  2. Mix the sugar and sake in a small bowl and pour over the cucumbers and toss to coat.


  1. Place the shrimp in the center of the rice and circle the egg around it.
  2. Circle the herb mayonnaise around the eggs.
  3. Place the cucumbers in an overlapping circle around the herb mixture, covering the rice completely.
  4. Garnish with the cherry tomatoes and sprig of basil in the center of the shrimp.
  5. Serve

Flower Garden Sushi

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