Scattered Sushi with Five Colors

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“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
SERVES:
6
UNITS:
US

Ingredients Nutrition

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).

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