Scattered sushi

Ingredients 20
Servings 2
Time 30 minutes


  • vinegared sushi rice
  • 250
    short-grain sushi rice
  • 30
    Japanese rice vinegar
  • 15
  • 5
  • What to add
  • pickled ginger
  • strips of toasted nori (seaweed)
  • fresh sprouts
  • blanched mange touts or sliced tenderstem
  • broccoli or tatsoi
  • cucumber or shredded daikon radish
  • shiitake mushrooms
  • grilled chicken
  • raw or smoked fish
  • cooked prawns
  • umeboshi (salty pickled plums)
  • wasabi paste
  • Japanese soya
  • simple miso soup


20 minutes
Wash rice well and drain. Place in a saucepan with 335 ml water and leave to soak for 30 minutes, then bring to the boil and cook rapidly for a minute.
Cover tightly, reduce heat and simmer for 10 minutes.
Remove from heat and leave to stand for 10 minutes, still covered.
To make the vinegar mixture, heat the Japanese rice vinegar with the sugar and salt until the sugar has dissolved. Allow to cool.
Turn the cooked rice into a large, shallow dish and gradually fold - never stir - the vinegar mixture into the rice.
Cool as quickly as possible.
Serve wasabi on the side or fold it into the rice. Serve topped with any of the suggested ingredients.

Tip: This is one of the easiest ways of serving sushi. All ingredients available at Oriental food emporiums in major cities.


Read more on: fish/seafood

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