How to Make Japanese Scattered Sushi

Step 1

Gather the ingredients. ​Put rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in a rice cooker and add about 2 1/3 cups of water. Let the rice soak in the water for at least 30 minutes. Start the cooker.

Step 2

Gather the ingredients. In a small saucepan, mix rice vinegar, sugar, and salt. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture. Spread the hot steamed rice into a large plate or a large bowl. Sprinkle the vinegar mixture over the rice and quickly mix into the rice using a shamoji (rice spatula).

Step 3

Gather the ingredients. Meanwhile, remove stems from shiitake and slice thinly. Heat 2/3 cup of the reserved water used for rehydrating shiitake in a medium pan. Add shiitake, soy sauce, 1 tablespoon sugar, and mirin. Simmer shiitake on low heat until the liquid is almost gone. Set aside. Make the omelets by beating eggs in a bowl with 1 1/2 teaspoons sugar. Oil a medium skillet and pour a scoop of egg mixture and make a thin omelet like a crepe. Continue until the mixture is gone. Cut the omelet into thin strips. Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crab meat, and omelet strips over rice. Place tuna sashimi on top. Garnish with sesame seeds. Enjoy!