Ingredients:
most of the ingredients are available at Asian markets
- 3 cups sticky rice (also called sweet rice or glutinous rice)
- 6 medium dried shitake mushrooms
- 4 Chinese sausages, diced (also called lop chung)
- 1/4 cup dried shrimp
- 1/2 cup cooked diced chicken, pork or char-siu (Chinese barbeque pork), optional
- 3 whole scallions, chopped
- 3-6 sprigs cilantro (also called Chinese parsley), to taste
- 2 tablespoons light soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon sesame oil
- several sheets of nori (dried seaweed for sushi), optional
- Soak the dried mushrooms in 1 cup warm water until soft, about 30 mins.
- Soak the dried shrimp in 1/2 cup warm water until soft, about 30 mins.
- Soak the rice in plenty of warm water for 2 hours in a rice cooker bowl.
- Dice the sausages and chicken (or pork)
- Chop up the scallions and cilantro
- Squeeze the excess water from the mushrooms and save it in the soaking bowl. Cut off any tough stems. Dice the mushrooms.
- Remove the shrimp from the soaking bowl and reserve the soaking water. Chop the shrimp finely.
- In a skillet, stir fry the sausages until the fatty parts turn from white to clear. Add the diced chicken or pork, then the mushrooms, then the dried shrimp until all ingredients are mixed well and heated through.
- In the rice cooker, drain the soaking water from the rice. Combine the soaking liquid from the mushrooms and the shrimp with water to make 2 cups total. Add this water to the rice, then steam the rice until soft.
- Combine the soy sauce, oyster sauce and sesame oil. Add this mixture to the steamed rice and stir until combined.
- Add the stir fried ingredients to the rice and mix well. Stir in the scallions and cilantro.
- To make sushi, spread some warm sticky rice onto a sheet of nori, roll it up, and slice into 6 or 8 pieces.
