Scattered Sushi with Five Colors

Name: Scattered Sushi with Five Colors
Cook time: 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: A bowl with a capacity of 3/4 liter containing uncooked short-grain rice; 3/4 liter water; A cup with a capacity of 130 ml containing rice vinegar; 1 tablespoon salt; A cup with a capacity of 80 ml containing sugar or A cup with a capacity of 60 ml containing honey; 8 -10 dried shiitake mushrooms, soaked in water for 3 to 4 hours ( or 1/2 liter sliced white button mushrooms ); 60 liter water or 60 liter shiitake stock ( from soaking ); 2 tablespoons soy sauce; 1 tablespoon mirin or 1 tablespoon dry sherry; 1 tablespoon sugar or 1 tablespoon honey; 2 medium carrots, cut into matchsticks; 130 liter water or 130 liter shiitake stock; 2 tablespoons soy sauce; 1 tablespoon mirin or 1 tablespoon dry sherry; 1 tablespoon sugar or 1 tablespoon honey; A bowl with a capacity of 1/4 liter containing green peas ( fresh or frozen ); 60 liter water; 1/2 teaspoon salt; 1 tablespoon sugar or 1 tablespoon honey; 227 gram firm tofu, cut into matchsticks; 1 tablespoon soy sauce; 2 tablespoons sugar or 2 tablespoons honey; 1/2 teaspoon salt; 2.5 centimetre ground turmeric; 3-bladen nori

This is made in a very casual fashion, not using fish! No rolling, no fuss, but with a wonderful presentation! I got this from Vegetarian Times Cookbook.

Ingrediënten

Bereiding

Rice: Place the rice and water in a pot and let soak at least 1 hour.
(Overnight is okay.) Bring to a boil, cover, lower the heat and simmer 15 minutes.
Turn off the heat and let sit 10 minutes.
In a small saucepan, combine the rice vinegar with the salt and sugar or honey.
Bring to a boil, then remove from the heat.
Let cool before using.
( This step can be done the day before; if you are short on time, however, simply stir the ingredients to dissolve the salt and sugar.) Transfer the hot rice from the pot to a large bowl.
With a large spoon, mix the rice as you pour in the cold vinegar mixture a little at a time.
( It is important that the cold vinegar be poured over hot rice, or the vinegar will not be properly absorbed.) Keep the rice covered while you finish the recipe.
Mushrooms: Combine all the ingredients in a skillet and simmer over low heat 15 minutes.
Drain.
Carrots: Combine all the ingredients in a saucepan over medium heat and cook briefly until tender.
Drain.
Tofu: Heat all the ingredients in a skillet over medium heat until the tofu absorbs the flavors and turns yellow.
Nori: Briefly pass each nori sheet over an open gas flame or electric burner until crisp.
With a pair of scissors, cut each sheet in half, then stack the sheets together.
Shred with scissors.
To Assemble: Place the rice in a large serving dish or on a platter.
Arrange the mushrooms, carrots, peas and tofu on top of the rice in separate piles.
Mound the nori in the middle.
At serving time, toss together all ingredients.
Variation: For more colors, add sliced radishes, pickled ginger and wasabi ( hot mustard ).