Chirashi-zushi
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Short grain Japanese rice, rinsed and drained |
| ⅓ | cup | Rice vinegar or white wine vinegar |
| 3 | cups | Water |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Salt |
Directions
SUSHI SEASONING
Cook rice until all water is absorbed, about 15 minutes. Mix together the sushi seasoning ingredients and slowly heat until completely dissolved. Pour seasoning over rice, stir and allow to cool to room temperature.
Place rice in a large shallow bowl, or individual bowls. Garnish with any combination of meats, seafood, and/or vegetables as toppings.
%%%%% SUGGESTED TOPPINGS %%%%% Toasted sesame seeds, english cucumbers, mushrooms, green onions, shelled peas, snow peas, carrots, red or white radishes, daikon (japanese radish) canned bamboo shoots (rinsed and drained) avocado, fresh, frozen or canned shrimp, crab (or imitation), fresh or frozen uncooked prawns.
Makes 6-8 servings.
Origin: Adapted from a recipe in Appeal, Spring 1995. Shared by: Sharon Stevens, Mar/95.