Name: Scattered sushi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 0.00 sushi rice vinegared; 250.00 ml short-grain rice; 30.00 ml vinegar Japanese; 15.00 ml sugar; 5.00 ml salt; 0.00 ginger pickled; 0.00 nori strips, toasted; 0.00 sprouts; 0.00 mangetout blanched; 0.00 broccoli or tatsoi; 0.00 cucumber or daikon raddish, shredded; 0.00 shiitake mushrooms; 0.00 chicken grilled; 0.00 fish smoked; 0.00 prawns cooked; 0.00 umeboshi; 0.00 wasabi paste; 0.00 soy sauce; 0.00 soup miso

Recipe Disclaimer

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Ingredients (19)

0.00	sushi rice — vinegared
250.00 ml	short-grain rice
30.00 ml	vinegar — Japanese
15.00 ml	sugar
5.00 ml	salt

What to add

0.00	ginger — pickled
0.00	nori — strips, toasted
0.00	sprouts
0.00	mangetout — blanched
0.00	broccoli — or tatsoi
0.00	cucumber — or daikon raddish, shredded
0.00	shiitake mushrooms
0.00	chicken — grilled
0.00	fish — smoked
0.00	prawns — cooked
0.00	umeboshi
0.00	wasabi — paste
0.00	soy sauce
0.00	soup — miso

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Method:

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.