Chirashi Sushi

I used sliced, cooked lotus roots as a shortcut. You can buy ingredients in an Asian grocery store. It is great party food, which looks so pretty on a table. You can add boiled shrimp, sashimi tuna, sashimi salmon, and ikura. I added vegetables only, made vegan chirashi sushi!! Choose your favorite topping, be creative, surprise your company!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook 3 cups of sushi rice.

Step 2

Combine sugar, mirin, rice vinegar, salt, and pink pitaya powder in a small saucepan. Bring it to a boil. Set aside to cool.

Step 3

Put sliced, cooked lotus roots into a food container, pour the vinegar mix, and marinate. (I make this a lot, keep in fridge and eat as a side dish/ appetizer)

Step 4

Soak dried shiitake mushrooms in 1 cup water until they are tender. Reserve the water for later. Remove the stem and slice.

Step 5

Shred carrots, konnyaku, gobo, and bamboo shoots.

Step 6

In a large pan over medium-high heat, add oil. Add carrot, gobo, konnyaku, bamboo shoot, shiitake mushroom, shiitake mushroom water, and cook until no liquid in the pan. Set aside.

Step 7

In a small bowl, combine vinegar, sugar, and salt.

Step 8

Add rice, add vinegar mix, and mix well in a large bowl.

Step 9

Add chirashi sushi mix to the sushi rice, and mix well.

Step 10

Put on a plate, add toppings.

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