Japanese Cooking For The American Table/Susan Fuller Slack 1996

Kansai-Style Scattered Sushi (Chirashi-Zushi)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 recipe Sushi Rice 1/2 recipe Seasoned Vegetables for Sushi Rice 1/2 recipe Seasoned Shiitake Mushrooms
1 to 2 tablespoons toasted sesame seeds 2 green onions, thinly sliced 1/4 cup frozen petit green peas, thawed
1/2 lb cooked seafood (shrimp, poached salmon, crabmeat or clams) 1 ripe avocado, peeled, cubed, and drizzled with lemon juice Egg Crepes, cut into fine threads
1 sheet nori, finely shredded Japanese pickled vegetables of choice



1 Prepare Sushi Rice, Seasoned Vegetables for Sushi Rice and Seasoned Shiitake Mushrooms. Slice mushrooms into strips. Assemble all the ingredients. In a medium size bowl, lightly toss rice with sesame seeds and green onions. Scoop rice onto a large attractive platter. On top of the sushi rice, scatter the vegetables, mushroom strips, green peas and seafood. Top with avocado, crepe threads, nori and pickles. Spoon onto small plates for eating with chopsticks.

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