Scattered sushi is not only easy to prepare but with its abundant and colorful toppings makes an immensely appetizing and festive meal. This dish is typically presented at the table in a handsome wood or lacquered bowl.
Ingredients: (Serves 4)
- 1 quantity still-warm sushi rice
- 2 tablespoons white, black or mixed sesame seeds, toasted
- 2 scallions (spring onions), sliced
- 60 g/2¼ oz simmered shiitake mushrooms, finely chopped
- 50 g /1¾ oz bamboo shoots, finely chopped
- 60 g/2¼ oz prepared kanpyo (gourd strip), finely chopped
- 2 tablespoons pickled ginger, finely chopped
- 1 tablespoon Japanese rice vinegar
- 4 thin crepe-like omelets, cut into very thin strips
- 12 sugar snap peas, trimmed, blanched
- 80 g/2¾ oz/½ cup fresh or frozen peas, cooked
- 100 g/3½ oz sashimi-grade tuna or salmon, cut into short, thin strips
- 12 cooked king shrimp (prawns), peeled and deveined
- 2 toasted nori sheets, cut into thin strips
Method:
Combine the sushi rice with the sesame seeds, scallions, shiitake, bamboo shoots, kanpyo and pickled ginger in a large bowl.
Spread the mixture over the base of a large, wide shallow serving bowl or lacquerware tray with sides.
Fill a bowl with warm water and mix in the vinegar. Dampen your hands with the water to prevent the rice sticking to your hands. Smooth the rice mixture into the serving bowl, dampening your hands as needed.
Sprinkle the omelet strips evenly over the top, then arrange or scatter the peas, sashimi strips, shrimps and nori strips evenly over the top.
Serve immediately. Use a wooden rice paddle or spoon to serve into small bowls.