Chirashi is a bowl of sushi rice mixed or topped with ingredients. It is often eaten at home while nigiri sushi is mostly eaten at restaurants. It is easy to make and can be very healthy when dressed with a variety of vegetables and seafood.

Ingredients (4 servings)

Rice (uncooked)............................................. 1  1/2 cup

Sushi vinegar........................................................ 4 tbs

Carrot.................................................................... 1/2

Burdock (gobo)....................................... 1/3 (8 inches)

Lotus root ................................................. 1 (6 inches)

Dried shiitake mushrooms ......................................... 5

Sake .................................................................... 3 tbs

Soy sauce ............................................................. 2 tbs

Sugar.................................................................... 1tbs

Directions

1. Place the dried mushrooms in one cup of water for more than half an hour until they soften. Save remaining liquid, as it will be used as dressing.

2. Steam rice according to the directions of your rice cooker (or see How to cook Japanese rice).

3. Slice Lotus root thinly. Cut mushrooms into half, then slice thinly. Cut carrot and Burdock into 1-inch length thin slice.

4. Sautee Lotus root, mushrooms, Carrot and Burdock, then add remained liquid from shitake mushroom, sugar, sake and soy sauce. Cook on medium heat until vegetables are soft.

5. When rice is cooked, add sushi vinegar and mix well. Add cooked vegetables and mix together.

6. Serve on a rice bowl or a plate. Top with snow peas, edamame, or nori as you like.