This is a simple variation on sushi rice or Chirashi Sushi which means scattered sushi. Hot rice is mixed with a vinegar sauce (sushi meshi) and colorful toppings are added. It’s an excellent side dish that goes especially well with grilled teriyaki chicken, beef, fish or tofu. If you want to make it in advance, I suggest making it the same day you plan to serve it since rice tends to dry out and harden the longer you refrigerate it.
Let me introduce you to the Benriner. It is made in Japan and comes with assorted blades and a small plastic guide. I’ve had my Benriner for about 20 years. It is not fancy and as you can see this model has no container attachment for storing vegetables and I like that because it fits in your drawer without taking up too much space. You can find this at Amazon.com
Pickled Red Ginger.
Takuan (pickled radish).
Takuan and red ginger.
This little Japanese rectangular egg pan makes it simple to slice the egg into thin slivers once cooked.
Sushi Meshi
2 cups short grain white rice (uncooked and rinsed well)
1/3 cup rice vinegar (not seasoned)
3 tablespoons sugar
1 teaspoon salt
Vegetables
12 green beans – sliced thin
1/2 medium carrot, julienned and cut into 1/3 inch lengths
1 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sake or dry sherry
1/2 cup water
1 tablespoon red ginger – finely chopped
1/3 cup takuan, finely diced
1 egg scrambled and fried (do not brown) sliced in thin strips (optional)
White and black roasted sesame seeds
Preparation
Cook 2 cups of short grain white rice. When the rice is done have the vinegar sauce ready and do not open the rice cooker until you are ready to add the sauce. The rice must be hot.
For the vinegar sauce combine rice vinegar, sugar and salt in a small pot and heat on medium heat until sugar has dissolved, stirring occasionally. Pour sauce into a small measuring cup and set aside.
While the rice is cooking prepare the vegetables. Rinse out the pot you used to make the vinegar sauce and combine soy sauce, sugar, sake or sherry and water. Bring to a simmer on medium heat then add the green beans and carrots. Turn heat up to high and cook for about a minute then remove from the heat and set aside. You want to blanch the beans and carrots and not overcook them. Once cool enough to handle, drain and squeeze out the excess moisture. Set aside.
You can use as much or little of the red ginger and takuan that suits you. The ginger has a little kick to it though once you add it to the rice you will barely notice it. Takuan is pickled radish and has some sweetness to it. Drain both the ginger and takuan on paper towels before you chop them. Start with a smaller amount if you are unsure. You can always add more.
When the rice is done use a rice paddle and lightly toss the rice so that it is not clumped together. Quickly put the rice into a large baking dish (Pyrex works well) and slowly add the vinegar sauce drizzling it evenly over the rice tossing gently to mix while fanning madly with a paper fan. Trying to do this all at once by yourself might seem tricky but there is a good reason to this fanning procedure. It helps the hot rice soak up the vinegar sauce without the rice becoming mushy. I don’t have a paper fan so I use a small hairdryer and turn it to low/cool and voilà, it works like a charm. Bribing a family member to help you is even better.
Add the green beans, carrots, ginger and takuan to the rice and toss gently. Now’s the time to transfer the rice to your serving bowl. Top with the sliced egg if using, and sprinkle with sesame seeds before serving.
