Scattered Sushi with Five Colors

Submitted by Sharon123

"This is made in a very casual fashion, not using fish! No rolling, no fuss, but with a wonderful presentation! I got this from Vegetarian Times Cookbook."

 

• Ready In: 3hrs 15mins
• Ingredients: 25
• Serves: 6

ingredients

• Sushi Rice

• 3 cups uncooked short-grain rice
• 3 cups water
• 1⁄2 cup rice vinegar
• 1 tablespoon salt
• 1⁄3 cup sugar or 1/4 cup honey

• Mushrooms

• 8 -10 dried shiitake mushrooms, soaked in water for 3 to 4 hours (or 2 cups sliced white button mushrooms)
• 1⁄4 cup water or 1/4 cup shiitake stock (from soaking)
• 2 tablespoons soy sauce
• 1 tablespoon mirin or 1 tablespoon dry sherry
• 1 tablespoon sugar or 1 tablespoon honey

• Carrots

• 2 medium carrots, cut into matchsticks
• 1⁄2 cup water or 1/2 cup shiitake stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin or 1 tablespoon dry sherry
• 1 tablespoon sugar or 1 tablespoon honey

• Peas

• 1 cup green peas (fresh or frozen)
• 1⁄4 cup water
• 1⁄2 teaspoon salt
• 1 tablespoon sugar or 1 tablespoon honey

• Tofu

• 8 ounces firm tofu, cut into matchsticks
• 1 tablespoon soy sauce
• 2 tablespoons sugar or 2 tablespoons honey
• 1⁄2 teaspoon salt
• 1 pinch ground turmeric (optional)

• Nori

• 3 -4 sheets nori

directions

1. Rice: Place the rice and water in a pot and let soak at least 1 hour.
2. (Overnight is okay.) Bring to a boil, cover, lower the heat and simmer 15 minutes.
3. Turn off the heat and let sit 10 minutes.
4. In a small saucepan, combine the rice vinegar with the salt and sugar or honey.
5. Bring to a boil, then remove from the heat.
6. Let cool before using.
7. (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.
8. With a large spoon, mix the rice as you pour in the cold vinegar mixture a little at a time.
9. (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.
10. Mushrooms: Combine all the ingredients in a skillet and simmer over low heat 15 minutes.
11. Drain.
12. Carrots: Combine all the ingredients in a saucepan over medium heat and cook briefly until tender.
13. Drain.
14. Tofu: Heat all the ingredients in a skillet over medium heat until the tofu absorbs the flavors and turns yellow.
15. Nori: Briefly pass each nori sheet over an open gas flame or electric burner until crisp.
16. With a pair of scissors, cut each sheet in half, then stack the sheets together.
17. Shred with scissors.
18. To Assemble: Place the rice in a large serving dish or on a platter.
19. Arrange the mushrooms, carrots, peas and tofu on top of the rice in separate piles.
20. Mound the nori in the middle.
21. At serving time, toss together all ingredients.
22. Variation: For more colors, add sliced radishes, pickled ginger and wasabi (hot mustard).

Reviews

[Mirj2338]

What an amazing concept, a composed salad that is uncomposed sushi! Sushi is my all-time most favorite food, and this sushi salad is just more icing on the cake! I love the fact that you cook the vegetables with the mirin and soy sauce and sugar. I had so much fun putting this together, and when I served it as an appetizer I didn't want anyone to mix up my masterpiece. If you love sushi you are going to love this. All the wonderful flavors of sushi without all the rolling. I just made one change and that was to garnish with pickled ginger. Sharon, thinking of you!

 

[duonyte]

I had been wanting to try something like this for some time, ever since I saw a similar recipe in one of my cookbooks. I really liked this. I probably would use a little less sugar in the sushi rice, perhaps in some of the other ingredients too, and not use the tumeric - maybe ginger or something like that instead. Those are things that you can adjust for to meet your personal preferences. It's really very pretty and healthy.