Chirashizushi with Leftovers from Osechi

• 2 cup Leftover osechi vegetables
• 1 Salmon roe, prawns or pickled baby herrings
• 1 Datemaki omelet or hard scrambled eggs
• 540 ml Japanese rice or rice for sushi
• 100 ml Sweet vinegar recipe

1. Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely.
2. Cut the pickled baby herrings or octopus into small bite sizes.
3. Cook the frozen prawns in strong Japanese dashi stock quickly to defrost and turn the heat off.
4. Leave to cool the prawns in the liquid.
5. Cook the rice until al dente as in .
6. Mix in the sweet vinegar without mashing the rice grains.
7. Add sesame seeds if you like.
8. Mix in the step 1 vegetables, prawns and pickled baby herrings into the step 3 rice.
9. Garnish with datemaki omelet or hard scrambled eggs, boiled snow peas, and salmon roe on top.
10. This is my chirashizushi for 2011.
11. I added vinegared octopus and it looked very colourful.

osechi vegetables, salmon, omelet, sweet vinegar

Taken from cookpad.com/us/recipes/142677-chirashizushi-with-leftovers-from-osechi (may not work)