Sushi originated as special celebratory food in Japan, with Chirashi type especially easy to serve for a large gathering. It is said to have originated during Edo period when citizens were demanded frugality by eating only "1 dish & 1 soup" for meals. Cleverly incorporating many ingredients into "one dish", recipe is differentiated by regions with Northern half using Edomae Fresh Fish, and Southern half using only cooked ingredients (Gomoku). Our recipe incorporates the best of both worlds!
|Steamed Rice||6 Cups|
|Rice Vinegar||8 Tbsp|
|Shiitake Mushroom||100 g|
|Soy Sauce||2 Tbsp|
|Bamboo Shoots||50 g|
|[Northern Edomae Toppings]|
|[Southern Gomoku Toppings]|
|Thinly Sliced Omelette|
|Roasted Nori Seaweed|
1. To prepare Sushi Rice, mix Rice Vinegar, Sugar, and Salt in a small bowl, and pour over Steamed Rice. Use a fan to cool down Sushi Rice to room temperature.
2. Slice Shiitake Mushroom and Julienne cut Carrots. Cook them in Seasoning Sauce until tender.
3. Mix all other ingredients into Sushi Rice.
4. Place Seasoned Rice in a large pan. Scatter (or Chirasu) all Toppings.