(Chirashi is sushi rice in a bowl with assorted toppings -- make it your own, whatever taste you want!)
4 cups cooked sushi rice
3 to 5 fresh shiitake mushrooms or dried shiitake mushrooms soaked in hot water until soft, then drained, stem removed
6 green beans
1 green onion
1 sheet nori (dried seaweed sheet)
1-1/2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon sake or dry sherry (optional)
1/2 cup chicken broth
1 tablespoon wasabi paste
Optional -- assorted cooked vegetables, water chestnuts, spinach, asparagus, snow peas, use your imagination!
Egg strips (optional)
1/4 teaspoon salt
2 teaspoons sugar
8 cooked shrimp, and/or 1/2 pound of any raw or cooked seafood sliced into thin strips (crab, tuna, assorted fish, or teriyaki chicken.)
- Slice the mushrooms, carrot, and green beans and any other vegetables into thin shreds (remove and discard the tough shiitake stems.)
- Slice the green onions (white and green parts) on the diagonal, about 1/4-inch wide; set aside.
- Cut the nori into thin shreds, about 3/4-inch long.
- In a small saucepan, heat together the soy sauce, sugar, sake, and stock until just simmering. Add the mushrooms, carrots, green beans and any other vegetables. Cook on high until the vegetables just begin to soften, about 1 to 2 minutes. Turn off the heat and set aside.
- Beat the eggs with the salt and sugar. Lightly grease a nonstick pan and heat on medium. Pour in just enough egg mixture to coat the pan, swirling to cover the surface. Cook until set. Slide the cooked egg onto a cutting board. Roll into a cigar-shaped cylinder and cut across into thin shreds. Repeat with remaining egg mixture.
- Mix the rice with half of the soy mixture and shredded vegetables, half the nori, and half the shredded egg. (A chopstick mixes the ingredients well without mashing them.) Lightly press the rice into bowls or spread on a serving platter. Top with the remaining ingredients, finishing with a sprinkling of nori and any sliced vegetables.
- If you're using shrimp, butterfly the shrimp by slicing down the backside of the shrimp, but don't cut all the way through. Coat the interior of shrimp pieces with a dab of wasabi and arrange them on top of the rice mixture with cooked or raw slices of fish.