Western-Style Chirashi Sushi: A Popular School Lunch Item

• 360 ml Uncooked white rice
• 4 tbsp Readymade (store-bought) sushi vinegar
• 2 eggs' worth Iri-tamago (finely scrambled egg)
• 4 slice Ham
• 2 medium Green bell pepper (or cucumber)
• 3 pieces Processed cheese
• 60 grams Corn kernels

1. Rinse the rice, and cook in a rice cooker using a little less water than usual.
2. When it's cooked, mix in the sushi vinegar (using the amount indicated in the manufacturer's instructions on the bottle) and leave to cool.
3. (See Hints.)
4. These are the additions to the rice.
5. Season the eggs with salt and pepper (not listed in the ingredient list) and make iritamago or finely scrambled eggs, and let cool.
6. Drain the corn kernels.
7. Cut the cheese and ham into 1 cm dice.
8. Cut the bell peppers into 5 mm dice.
9. If you don't like bell peppers or for children, you can use cucumber instead!
10. I recommend bell peppers though.
11. Mix the sushi rice and the other ingredients together, and it's done.
12. I added black pepper on top since this was intended to be eaten by adults.
13. To make delicious sushi rice from scratch, see.

white rice, readymade, eggs, ham, green bell pepper, cheese, corn kernels

Taken from cookpad.com/us/recipes/188384-western-style-chirashi-sushi-a-popular-school-lunch-item (may not work)