Scattered Sushi with Five Colors

Recipe by Sharon123
READY IN: 3hrs 15mins




  • Rice: Place the rice and water in a pot and let soak at least 1 hour.
  • (Overnight is okay.) Bring to a boil, cover, lower the heat and simmer 15 minutes.
  • Turn off the heat and let sit 10 minutes.
  • In a small saucepan, combine the rice vinegar with the salt and sugar or honey.
  • Bring to a boil, then remove from the heat.
  • Let cool before using.
  • (This step can be done the day before; if you are short on time, however, simply stir the ingredients to dissolve the salt and sugar.) Transfer the hot rice from the pot to a large bowl.
  • With a large spoon, mix the rice as you pour in the cold vinegar mixture a little at a time.
  • (It is important that the cold vinegar be poured over hot rice, or the vinegar will not be properly absorbed.) Keep the rice covered while you finish the recipe.
  • Mushrooms: Combine all the ingredients in a skillet and simmer over low heat 15 minutes.
  • Drain.
  • Carrots: Combine all the ingredients in a saucepan over medium heat and cook briefly until tender.
  • Drain.
  • Tofu: Heat all the ingredients in a skillet over medium heat until the tofu absorbs the flavors and turns yellow.
  • Nori: Briefly pass each nori sheet over an open gas flame or electric burner until crisp.
  • With a pair of scissors, cut each sheet in half, then stack the sheets together.
  • Shred with scissors.
  • To Assemble: Place the rice in a large serving dish or on a platter.
  • Arrange the mushrooms, carrots, peas and tofu on top of the rice in separate piles.
  • Mound the nori in the middle.
  • At serving time, toss together all ingredients.
  • Variation: For more colors, add sliced radishes, pickled ginger and wasabi (hot mustard).