Chirashi Sushi

• 270 ml White rice
• 1 3cm square Kombu for dashi stock
• 1 1/2 tbsp Regular rice vinegar or mild vinegar
• 1 tbsp Sugar
• 1/2 tsp Usukuchi soy sauce
• 1 pinch Salt (optional)
• 1 Additional ingredients (optional)

1. Put 1.5 rice cooker cups of uncooked rice in a rice cooker with the kombu and water.
2. Leave to soak for at least 30 minutes, then switch the rice cooker on.
3. I usually make 3 rice cooker cups at a time.
4. In the meantime, combine the ingredients, and prepare the other ingredients.
5. When the rice is cooked, remove the kombu and add the ingredients while the rice is still hot.
6. Mix it in using a cut-and-fold motion.
7. Leave to cool.
8. Add any ingredients you like.
9. The version in the top photo has shiso leaves, red pickled ginger and sesame seeds.
10. The one in the bottom photo has cucumber, imitation crab sticks, and chirimen jako.
11. Transfer to a serving plate to finish.
12. I topped it here with kinshi tamago (finely shredded thin omelette) and shredded nori seaweed.
13. With different additions and toppings.
14. For the kinshi tamago (shredded omelette), see"Foolproof Tamagoyaki"
15. This is a collaboration with user "umemodoki" Sushi rolls with aburaage.

white rice, stock, regular rice vinegar, sugar, soy sauce, salt, ingredients

Taken from cookpad.com/us/recipes/154552-chirashi-sushi (may not work)