Original recipe: Sachie Nomura

This was inspired by the recipe for Chirashi Sushi from Sachie Nomura’s book, “Sachie’s Kitchen”. It’s essentially un-formed Sushi.

Serves 4

Ingredients

Sushi Vinegar

2/3 cup white vinegar
4 tbsp sugar
3 tsp salt

Sushi Rice

2 cups short-grain rice
4 cups water

Sushi Fillings

Don’t feel that you have to just use the common fillings, fillings I’ve used include: cucumber, capsicum, tomato, baby corn, gherkin, pickled onions, grated carrot, avocado, tinned salmon, tinned tuna, cooked chicken. Depending on your preferences, this can be made to be vegetarian and vegan.

Method

Put ingredients for sushi vinegar in a small pot. Dissolve over a medium heat, then remove from heat and set aside. Stir while cooking otherwise a colour might develop.

Cook rice by the usual method.

Once rice is cooked, remove it from the heat, cut into it using a wooden spatula and gently pour the sushi vinegar evenly over it. Unless you’ve been cooking the rice in a very large pot, transfer it to a large salad bowl now.

Prepare the sushi fillings one at a time, stirring it in, before preparing the next filling. This will give the rice time to cool before you eat the sushi.

Serve with soy sauce and/or wasabi if you want.