Chirashi Sushi

Chirashi Sushi

Group A
4 cups Rice (optional: soak rice overnight in water)

Group B
3/4 cup Sugar
3/4 cup Aloha Sushi Vinegar

Group C
1-2 Carrots, minced
2-3 Bamboo Shoots (rinse and soak in water for a few minutes, then mince)
Shiitake Mushrooms, as desired (soak dried mushrooms in hot water until it softens, then mince)
Kamabuko (Fish Cake), as desired (julienne)
10 String Beans (cut ends and slice thinly diagonally along the beans)

Group D
2 Eggs
1/2 tsp Sugar
Pinch of Salt
(cook the above ingredients flat, then cut into thin slices)
Nori (Ajitsuke or Makisushi), torn into small pieces (heat both sides to crisp the nori)
Sushi No Hana (dried shrimp flakes - red and green in color)

When cooking the rice in a rice cooker, fill the water level to slightly below normal (for example, when making 4 cups of rice, you normally fill the water to the number 4 in the pot, this time, fill it to slightly below the number 4.)  Let the rice stand for 30 minutes after cooking and mixing.

In a pot, add little water and a small package of Dashi Nomoto (Japanese Soup Stock), 1/2 teaspoon salt, and one teaspoon sugar.  Add the carrots, bamboo shoots and shiitake mushrooms from Group C and let it cook for 5-7 minutes.  Add the kamabuko and string beans after 7 minutes and let it cook for another 3 minutes.

In a large bowl, combine rice, sugar/vinegar mixture and remaining ingredients and mix.

(Suggested:  Use a Hambo Sushi Mix Bowl (a wooden bowl) to mix all the ingredients into.  The wooden bowl can be purchased at any Asian store.)