FM’s Quick & Easy Chirashi Sushi
Makes 3 – 5 servings
2 cups warm, freshly prepared steamed Japanese rice
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
Kinshi tamago (shredded egg crêpes) or sweetened scrambled eggs
Assorted toppings: Cooked shrimp, green beans/snow peas, thinly sliced carrots, thinly sliced cucumber, nori (dried seaweed) cut into strips, beni shoga (pickled ginger cut into thin strips), ikura (salmon roe), etc.
1. Make the seasoned vinegar for the rice: Combine the vinegar, sugar, and salt in a small saucepan. Place the saucepan over medium-high heat and warm, stirring, until the sugar and salt have dissolved.
2. Make the sushi rice: Put the warm rice in a wide shallow bowl (not metal because it will affect the taste). Drizzle in about a tablespoon of the seasoned vinegar, and gently fold it into the rice. Steadily add the remaining seasoned vinegar a few drops at a time. Towards the end, taste the rice occasionally, and stop when you reach a flavor that you like. Cover the rice with plastic wrap until you are ready to use it (sushi rice keeps at a cool room temperature for up to 12 hours–do not refrigerate or freeze it as this will make it tough and crusty).
3. Assemble the chirashi sushi: Spread the sushi rice on a plate so that it is about 2/3-inch thick. Sprinkle kinshi tamago (or scrambled eggs) evenly over the top. Arrange the rest of the toppings randomly or in a pattern. Serve.