Chirashi Sushi Vegetarian Style

• 1 1/2 cups rice (uncooked)
• 4 tablespoons sushi vinegar
• 1/2 carrot
• 1/3 burdock root (8 inches)
• 1 fresh lotus root (6 inches)
• 5 shiitake mushrooms
• 3 tablespoons sake
• 2 tablespoons soy sauce
• 1 tablespoon sugar

1. Place the dried mushrooms in one cup of water for more than half an hour until they soften. Save remaining liquid, as it will be used as dressing.
2. Steam rice according to the directions of your rice cooker.
3. Slice lotus root thinly. Cut mushrooms into half, then slice thinly. Cut carrot and burdock into 1-inch length thin slice.
4. Saute Lotus root, mushrooms, Carrot and Burdock, then add remaining liquid from shiitake mushroom, sugar, sake and soy sauce. Cook on medium heat until vegetables are soft.
5. When rice is cooked, add sushi vinegar and mix well. Add cooked vegetables and mix together. Serve on a rice bowl or a plate. Top with snow peas, edamame, or nori as you like.

rice, sushi vinegar, carrot, burdock root, lotus root, shiitake mushrooms, sake, soy sauce, sugar

Taken from www.food.com/recipe/chirashi-sushi-vegetarian-style-470700 (may not work)