Name: Five-Colored Sushi
Yield: Serves 4–6
Cuisine: Japan
Ingredients: 2 large smoked chubs, about 8 ounces in all, OR 1 piece smoked whitefish, 6-8 ounces; 3–5 cups shari (rice seasoned for sushi); 1½ tablespoons white sesame seeds; 1 teaspoon usukuchi shōyu (light soy sauce); 1 cup drained, julienned beni shōga (red pickled ginger); 6 large circles usutamago yaki (thin omelet, finely shredded); 3–4 ounces shelled fresh OR quick-frozen peas; 2 sheets yaki-zushi nori (toasted paper-thin seaweed)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

Nearly all the components of Five-Colored sushi can be made days ahead and the dish assembled at your leisure several hours before serving it. The final arrangement of multicolored garnishes in a vivid geometric design creates an impressive centerpiece for any luncheon or buffet dinner.

Ingredients

Garnishes

3–4 ounces shelled fresh OR quick-frozen peas
2 sheets yaki-zushi nori (toasted paper-thin seaweed)</

Method

In a small saucepan bring several cups of salted water to a rolling boil. Cook the fresh peas for 1½ minutes, then drain and let them cool to room temperature naturally. If using frozen peas, just place them in a strainer and pour boiling water over them. Drain well and set aside. This can be done an hour or so before serving time.

Cut the seaweed with scissors into very thin threads ab