As promised, here is the recipe for Firecracker Rice from the Yo Sushi Cookbook. It is so good!
3 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, peeled and finely diced
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
2 garlic cloves, crushed
4 tablespoons frozen edamame (details at end of article), cooked for 5 minutes and shelled (you can substitute 4 tablespoons cooked green peas)
1 teaspoon toasted sesame oil
600g cold, cooked rice
4 tablespoons light soy sauce
½ teaspoon freshly ground white pepper
½ teaspoon shichimi togarashi (Japanese seven-spice
chilli powder available in oriental stores)
4 teaspoons spring onions, finely chopped, to garnish
Heat a large wok or non-stick frying pan over a medium heat and add 2 tablespoons of vegetable oil.
Allow the oil to heat up before adding the chopped onion. Stir-fry for two to three minutes, then add the carrot, red and yellow peppers, garlic and edamame (or peas if you have substituted them). Cook for three minutes, then remove the vegetables with a slotted spoon and set aside.
Add the remaining vegetable oil, if required, together with the sesame oil. Add the rice, separating the grains with a wooden spatula so that there are no large lumps, and stir-fry for two to three minutes.
Return the vegetables to the pan, tossing and stirring to mix them thoroughly with the rice. Pour the soy sauce along the edge of the wok or pan, season with the white pepper and shichimi togarashi and stir to mix well.
Remove from the heat, divide the rice into four equal portions, garnish with the chopped spring onion and serve.
YO! Sushi tip
It’s best to use light soy sauce so as not to discolour the vegetables and rice. If you only have the dark variety, you may need to add a pinch of salt.
Edamame are actually green soya beans and are available from Birdseye. They can be found in most leading supermarkets.