From Sandi's Recipe File - Chirashi-Zushi (Sushi with Vegetables)

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"From Sandi's Recipe File"

Recipe Source:
Contributed by Molly Akune
from her personal collection

Chirashi-Zushi (Sushi with Vegetables)

Amount	Ingredient
4 cups	rice
4 1/2 cups	water
1/2 cup	vinegar
1/2 cup	sugar
1 1/2 teaspoons	salt
1/2 teaspoon	MSG
1	carrot
1 teaspoon	sugar
6	shiitake (dried mushrooms)
1 tablespoon	soy sauce
1 tablespoon	sugar
1 tablespoon	dashi (powdered fish stock)
2	bamboo shoots (canned)
1/2 cup	water
1 teaspoon	sugar
1 tablespoon	soy sauce
	green peas (optional)
	seaweed (optional)
	red ginger (optional)

Preparation Tips:

Wash rice well and rinse; add water and bring to a boil; reduce heat and simmer until done, about 20 minutes.
Let stand at least 10 minutes.
Vinegar flavouring for Sushi Rice; mix together vinegar, sugar, salt and MSG in a measuring cup.
Vegetables for sushi are cooked separately; cut carrot into thin strips about 1/2" long and parboil in a little water with salt and sugar.
Soak mushrooms until soft, cut into thin strips, cover with water and add soy sauce, sugar and dashi.
Cook until tender.
Cut bamboo shoots into slivers and simmer in water, sugar and soy sauce for 5 minutes.
Scoop rice out into large bowl a little at a time and fan while mixing with vinegar flavouring.
Fanning gives sheen to the rice kernels.
Add vegetables and mix lightly.
Garnish with green peas, seaweed or red ginger.
Click here for an easy to print out shopping list.

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