|Gomoku Sushi is a type of Chirashi or "scattered" sushi, where ingredients like vegetables and seafood are scattered onto or into sushi rice. It can be made in advance, so it's perfect for events or get-togethers.|
Ingredients (serves 5-6):
To Cook in the Rice Cooker:
To Prepare Separately:
Measure rice accurately and place in inner cooking pan. Rinse the rice under water until water clears.
Add water by filling up to the water scale marked “3” for “Sushi Rice.” Cook the rice using the “Sushi” setting.
Cut carrots, lotus roots, bamboo shoots, raw shiitake mushrooms and chikuwa into fine pieces and shred gobo. Boil these ingredients in dashi (A) until the dashi is gone. Mix ingredients from (B) in another bowl, fry into a thin crepe and slice into small thin strips.
When rice completes cooking, remove into a large, wide, shallow dish and loosen with rice spatula. (Avoid using metal since vinegar may react with it.) Pour vinegar mixture evenly over rice and fold into rice using the spatula. The vinegar seasoning must be mixed while the rice is hot.
As you are folding the vinegar mixture, fan the rice briskly with a hand or electric fan. Continue fanning and mixing until the rice has cooled to body temperature and appears glossy.
Sprinkle the thinly sliced fried egg and other ingredients from Step 3.
Decorate with nori (seaweed), boiled shrimp, boiled field peas and top with red ginger.