Quick & Easy Chirashi Sushi

• 2 cups Warm, Freshly Prepared Japanese Steamed Rice
• 3 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Sugar
• 1 teaspoon Salt
• Shredded Japanese Egg Crepes, Or Sweetened Scrambled Eggs
• Cooked Shrimp
• Green Beans Or Snow Peas
• Carrots, Thinly Sliced
• Cucumber, Thinly Sliced
• Nori Or Dried Seaweed, Cut Into Strips
• Beni Shoga Or Pickled Ginger, Cut Into Thin Strips
• Ikura

1. 1.
2. Make the seasoned vinegar for the rice: combine the vinegar, sugar, and salt in a small saucepan.
3. Place the saucepan over medium-high heat and warm, stirring, until the sugar and salt have dissolved.
4. 2.
5. Make the sushi rice: put the warm rice in a wide shallow bowl (not metal because it will affect the taste).
6. Drizzle in about a tablespoon of the seasoned vinegar, and gently fold it into the rice.
7. Steadily add the remaining seasoned vinegar a few drops at a time.
8. Towards the end, taste the rice occasionally, and stop when you reach a flavor that you like.
9. Cover the rice with plastic wrap until you are ready to use it.
10. (Sushi rice keeps at a cool room temperature for up to 12 hours.
11. Do not refrigerate or freeze it, as this will make it tough and crusty).
12. 3.
13. Assemble the chirashi sushi: spread the sushi rice on a plate so that it is about 2/3-inch thick.
14. Arrange the toppings randomly or in a pattern on top of the rice.
15. Serve.

rice, rice, sugar, salt, egg, shrimp, green beans, carrots, cucumber, ginger, ikura

Taken from tastykitchen.com/recipes/main-courses/quick-easy-chirashi-sushi/ (may not work)