Scattered Sushi With Five Colors Recipes

SCATTERED SUSHI (CHIRASHIZUSHI)

Steps:

• Remove heads and veins from the prawns.
• Hold prawn horizontally with the tail on the left (for right hander) and the belly facing down.
• Starting from the head end, put through a toothpick along the back between the shell and the flesh.
• When the toothpick reaches half way, point the tip of the toothpick downwards and push it further towards the tail so that the toothpick cuts through the flesh. This will prevent the prawn from curling when cooked.
• Repeat for the remaining prawns.
• Bring a small saucepan with water and a tablespoon of vinegar to a boil. Add the prawns and cook for a couple of minutes.
• Drain, remove the toothpicks, let them cool and remove shells.
• Butterfly the prawns by cutting the belly side from the head end to the tail, leaving the dorsal side of the flesh and skin intact.
• Cut the butterflied prawns, perpendicular to the butterfly cut, into 3 similar size pieces (note 8).
• Cut the grilled eel perpendicular to the backbone, to 2cm/¾" wide pieces.
• Cut each piece in half crosswise to make each piece almost square.
• Break the stem end of snow pea gently and pull the tip towards the other end. The tough string that runs along the side comes off.
• Pinch the other end, trim and pull the other side of the tough string (if you can) towards the stem end.
• Place the snow peas in a microwave safe bowl with a small amount of water, sprinkle tiny amount of salt and cover with cling wrap. Cook for 1 minute.
• Rinse under cold water to quickly cool them down. Pat dry with a paper towel.
• Cut each snow pea pod diagonally into two pieces. If the pod is very large, cut it into three pieces diagonally so that you will have two ends and one diamond-shape piece.,
• Spread the sushi rice thinly in a large shallow plate.
• Scatter simmered shiitake mushrooms over the rice.
• Scatter kinshi tamago over so that the rice and mushrooms are mostly covered.
• Scatter the lotus root pieces over the kinshi tamago.
• Place the prawn pieces with the red side up, randomly but evenly spaced.
• Place the eel pieces with the skin side down, randomly but evenly spaced.
• Make small balls with diced salmon and place them where the large patch of yellow is.
• Place snow peas randomly but evenly spaced.

SCATTERED SUSHI WITH FIVE COLORS

Steps:

• 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).

CHIRASHI (SCATTERED) SUSHI

Steps:

• Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.