Mixed sushi

Making sushi doesn't get any easier than this recipe for chirashi-zushi (mixed sushi or scattered sushi).

There is nothing to roll or shape with your hands. This is a great recipe for beginners. But let me say it again, you gotta get the rice right!

If you haven't already done so, check out my pages on how to make sushi rice.

Ingredients

• 3 or 4 cups of cooked sushi rice
• shreds of thin egg omelet
• 5-8 snow peas
• 1 medium carrot
• pinch of salt
• 1 tsp of sugar
• 2 eggs
• 5 shiitake mushrooms

Method

Soak shiitake mushrooms in warm water until they are completely soft.

1. Drain the mushrooms, cut off the tough stems and finely slice.
2. Keep the soaking water to use in recipes like dashi stock.
3. Cut the carrot into thin matchsticks.
4. Blanch the snow peas in lightly salted boiling water and let cool.
5. In a small sauce pan combine shiitake mushrooms, snow peas and the carrot with a cup of wate, 2 tablespoons of Japanese soy sauce. Let the mixture come to a boil and then simmer for about three minutes. Drain and let cool.
6. Combine 2 eggs with 1/2 teaspoon of sugar and a dash of salt. Heat some oil in a small span. Slowly pour in your egg mixture until it covers the pan.
7. Gently mix your ingredients into the sushi rice.
8. Arrange on a serving platter and scatter with strips of egg omelete and nori seaweed.