reading over this thread i started to think about sushi . I generally don like it but some is ok . heres a recipe i found for a scattered sushi . think im going to give it a try today . Looks very simple to make
Recipe: Smoked salmon and cucumber chirashizushi
Japanese Cooking 101, Lesson 2 Bonus: Sushi Rice (Shari) plus Smoked Salmon and Cucumber Chirashizushi | Just Hungry
Sushi-zu (sushi vinegar) mix recipe:
For the amount of rice we cooked in the first part (360cc, or 2 rice-cooker cups, or 1 3/4 U.S. cups) we will need:
3 tablespoons rice vinegar (45cc) (1 1/2 tablespoons per cup)
1 tablespoon fine sugar (1/2 tablespoon per cup) (I used sucanat; white granulated or superfine sugar is fine)
Ill let out the sugar
up to 1 teaspoon finely ground salt (1/2 teaspoon or less per cup) (I used sea salt)
Chirashizushi (ちらし寿司) means ‘scattered sushi’, and is the easiest kind of sushi to make. This version uses two ingredients that anyone should be able to get - smoked salmon, and cucumber. Since the smoked salmon is ‘cooked’ so to speak, this sushi is great for bentos.
Ingredients:
Cooked rice as per Lesson 2 (about 660g of rice - enough for 3-4 servings)
3 tablespoons (45cc) rice vinegar
1 tablespoon superfine or granulated sugar, or sucanat
1/2 teaspoon salt (less than the usual amount since the salmon and cucumber are salty)
1/2 English cucumber
150g / 5 1/4 oz smoked salmon
Cook the rice as per the instructions. While it’s cooking, prepare the vinegar mix by combinting the vinegar, sugar and 1/2 teaspoon of salt. Set aside.
Slice the cucumber lengthwise and scoop out the seeds. Slice very thinly, and sprinkle with a little more salt (not listed). Massage the salt and the cucumber with your hands, and squeeze the cucumber tightly to remove excess water. Set aside.
Slice the smoked salmon into thin slivers. Set aside.
When the rice has finished cooking, while it’s very hot empty it out into a bowl. Working rapidly, mix in the vinegar mix as per the detailed instructions above.
Once the rice is mixed, fold the cucumber and salmon in gently, leaving a few pieces to decorate the top.
Serve on a plate, in a bowl or in a bento box.